Table of Contents
Advertisement
2-3 tablespoons freshly squeezed lemon juice
1/2 cup sugar, divided
1 cup whole milk
1 cups heavy cream
1 teaspoon pure vanilla extract
In a small bowl, combine the strawberries with the lemon juice and 1/3 cup of the sugar; stir gently and
allow the strawberries to soak in the juices for 2 hours.
In a medium bowl, use a hand mixer or a whisk, for about 1 – 2 minutes on a low speed, to combine the milk
and granulated sugar until the sugar is dissolved. Stir in the heavy cream plus any accumulated juices from
the strawberries and vanilla. Turn the machine ON and pour the mixture into the freezer bowl through the
ingredient spout and let the mix churn for about 50 – 60 minutes until thickened. Add the sliced strawberries
during the last 5 minutes of freezing.
Note: This ice cream will have a "natural" appearance of very pale pink; if a deeper pink is desired, sparingly
add drops of red food coloring until desired color is achieved.
Nutritional analysis per serving:
Calories 222 (61% from fat), Carbs: 20g, Protein: 2g, Fat: 15g, Sat.fat:10g, Cholesterol: 57mg, Sodium:
26mg
FRESH LEMON SORBET
Makes eight 1/2-cup servings.
2-3 cups sugar
2-3 cups water
1 cup freshly squeezed lemon juice
1 tablespoon finely chopped lemon zest*
Combine the sugar and water in a medium saucepan and bring to the boil over a medium-high heat.
Reduce the heat to low and simmer without stirring until the sugar dissolves for about 3 – 5 minutes. Cool
completely. This is called a simple syrup, and may be made ahead in larger quantities to have on hand for
making fresh lemon sorbet. Keep refrigerated until ready to use.
When cool, add the lemon juice and zest and stir to combine. Turn the machine ON and pour the lemon
mixture into the freezer bowl through the ingredient spout and churn the mix for about 50 – 60 minutes until
thickened.
* When removing the zest of a lemon or lime use a vegetable peeler to remove the colored part of the citrus
rind.
Nutritional analysis per serving:
Calories 204 (0% from fat), Carbs: 52g, Protein: 19g, Fat: 0g, Sat.fat: 0g, Cholesterol: 0mg, Sodium: 2mg
VARIATION:
Fresh Pink Grapefruit Sorbet: Substitute 1-1/2 cups freshly squeezed pink grapefruit juice for the lemon
juice, and 1 tablespoon finely chopped grapefruit zest for the lemon zest. Add 1/4 cup Orgeat Syrup to the
mixture (Orgeat Syrup is used for cocktails such as a MaiTai or Scorpion and can be found with the drink
mixers in most grocery stores).
CHOCOLATE FROZEN YOGURT
Makes eight 1/2-cup servings.
1 cup whole milk
180g or 6 ounces dark or milk chocolate, chopped
2 cups low-fat vanilla yogurt
1/4 cup sugar
Combine the milk and chocolate in a blender or food processor fitted with the metal blade and mix for about
20 – 30 seconds until well blended and smooth. Add the yogurt and sugar and blend for about 15 seconds
7
Advertisement
Table of Contents
