Ice Cream
Peppermint Ice Cream
Scald milk until bubbles form around edge. Remove from heat. Add sugar and
salt. Stir until dissolved. Stir in half and half, vanilla and whipping cream. Cover
and refrigerate 30 minutes. Place peppermint candies in a plastic bag. Break into
large pieces (about )4 inch) by pounding with a mallet or rolling pin. Stir into chilled
mixture. Freeze as directed.
Praline Almond Fudge Ice Cream
Combine apple cider, sugar, cloves and cinnamon in saucepan. Bring to a boil
over medium heat, stirring occasionally. Boil 5 minutes. Remove from heat. Re-
move cloves and cinnamon sticks with a slotted spoon; discard. Stir in apple-
sauce, cranberry and lemon juices. Cover; refrigerate 1 hour. Freeze as directed.
Puree strawberries and combine with sugar. Let stand 2 hours. Add water and
lemon juice. Cover; refrigerate 30 minutes. Freeze as directed.
Razzle Dazzle Raspberry Sherbet
2at.
4at. 5at.
6at.
Combine brown sugar, flour and salt in a saucepan. Gradually stir in milk. Cook
over medium heat about 15 minutes or until thickened, stirring constantly.
Gradually stir about 1 cup of the hot mixture into the beaten eggs. Add to remain-
ing hot mixture, stirring constantly. Cook 1 minute; remove from heat. Refrigerate
2 hours.
Combine whipping cream and vanilla in large bowl; add chilled mixture, stirring with
a wire whisk to combine. Saute almonds in butter over low heat about 5 minutes.
Stir into ice cream mixture. Freeze as directed. Swirl chocolate fudge topping
through ice cream after it has stopped churning. (Note: This is easier to do as you
transfer ice cream into another container.)
3
%cup
6
1¥2c.
9
2V4c.
Egg Whites
Sugar
8
1%c.
plus2T.
1cup 2C. 2Y2C. 3c. Milk
1cup 2c. 2Y2c. 3c. Halfand Half
3cups 6c. 7Y2c. 9c. Raspberries
(thawedand pureed) insyrup
2tablespoons V4c. Vac. Y2c. LemonJuice
Beat egg whites until stiff, but not dry. Gradually beat in sugar, then milk, half and
half, raspberries, lemon juice. Cover; refrigerate 30 minutes. Freeze as directed.
12
13
Sorbet, Ice, Sherbet
Spiced Cider Sorbet
2 at. 4 at.
5 at. 6 at.
2cups
4c. 5c.
6c.
Apple Cideror
AppleJuice
1cup
2c.
2Y2c. 3c.
Sugar
Y2teaspoon
1t.
1V4t. 1¥2t.
WholeCloves
2
4 5
6 WholeCinnamon
Sticks
2 cups
4c.
5c. 6c.
Applesauce
(no sugar added)
1 cup
2c. 2Y2c. 3c.
Cranberry Juice
2 tablespoons
Y4C.
Y4c. plus 1 T.
Vac.
Lemon Juice
2 Qt.
4 at.
5 at. 6 at.
1V4cups
2Y2C.
31/aC. 4c. Milk
1cup
2c. 2Y2c. 3c.
Sugar
Y2teaspoon
1t.
1¥et. 1V4t.
Salt
1V4cups
2¥2c.
31/ac.
4c.
Halfand Half
1teaspoon
1¥2t. 1%t. 2t. VanillaExtract
3cups
6c. 7Y2c.
9c.
WhippingCream
1cup
2c. 2¥2c. 3c.
Peppermint
Candy
2 at. 4 at.
5 at. 6 at.
1 cup
2Y4C.
2%c. 3¥2c.
LightBrown
Sugar
3 tablespoons
V4c.plus
Y4\C.plus
Y2c. Flour
2T. 3¥2T.
V4teaspoon
¥2t. ¥2t.
%t.
Salt
2¥2cups
5c. 6V4c. 7c. Milk
2 4 5
6
Eggs, beaten
2 cups
4c.
5c.
6c.
Whipping
Cream
1
tablespoon
2T.
2Y2T. 3T. VanillaExtract
1 cup
2c. 2¥2c. 3c.
Slivered Almonds
2 tablespoons
3T. 3%T.
5T.
Butter
%cup
1 c. 1V4c. 1¥2c.
Chocolate Fudge
Topping
Strawberry Ice
2 at.
4 at.
5 at.
6 at.
1quart
2qt. 2Y2qt.
3qt.
Fresh or Frozen
Strawberries,
thawed
Y2cup
1 c. 1V4c.
1Y2C.
Sugar
1cup
2c. 2Y2c. 3c.
Water
1tablespoon
2T.
2 T.plus
3T.
Lemon Juice
1¥2t.
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