18
®
Raspberry Ice Cream
Ingredients
2 cups heavy cream
1 cup sugar
4 oz. egg substitute
1 tsp. vanilla
1 cup raspberry puree’
Method:
1. Combine eggs, sugar, and vanilla in a mixing bowl
and beat well.
2. Beat raspberry puree’.
3. Add cream.
4. Beat well and chill thoroughly.
5. Follow standard instructions on pg. 3.
NOTE: Strawberries, blueberries, or blackberries can
substitute for raspberries.
Rich Coffee Ice Cream
Ingredients:
2 cups heavy cream
1 cup half & half
pinch salt
2
⁄3
cup sugar
3 tbs. instant espresso coffee powder
1 tsp. vanilla extract
3 egg yolks, lightly beaten
Method:
1. Heat half & half in a small sauce pan until bubbles
form along the inside of the pan. Add sugar, espres-
so and salt. Mix until dissolved. Remove from heat.
2. Add 1-2 tbsp. of hot mixture to egg yolks, bringing
it to the milk temp.
3. Slowly add warmed yolks to hot mixture. Continue
to cook over low heat. Keep stirring until the mix-
ture reaches 160° on a candy thermometer and
begins to thicken.
4. Remove saucepan from heat and place the saucepan
in a larger bowl filled with ice or cold water. Stir until
the mixture becomes a cool custard.
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