Sherbet, Ice Milk
Lemon Sherbet
2 Qt. 4 Qt. 5 Qt. 6 Qt.
3 6 8 9 Egg Whites
0/3cup 1%C. 10/3C. 2 c. Sugar
0/3cup 1%c. 10/3c. 2 Light Corn Syrup
3 cups 6 c. 71/2c. 9c. Milk
1 cup 2 c. 21/2c. 3c. Halfand Half
0/3cup 1%c. 10/3c. 2 c. Lemon Juice
1/4teaspoon 1/2t. 1/2t. 0/4t. Salt
Beat egg whites until stiff, but not dry. Gradually beat in sugar. Add corn syrup,
milk, half and half, lemon juice and salt. Cover and refrigerate 30 minutes. Freeze
as directed.
OrangeSherbet: Omit lemon juice and substitute same amount of orange juice.
J\'dd14to Y2teaspoon orange food coloring, if desired.
Lime
Sherbet: Omit lemonjuice and substitute same amount of lime juice. Add J4
to Y2teaspoon green food coloring, if desired.
Pineapple Sherbet: Omit lemon juice and substitute same amount of canned
crushed pineapple, undrained.
Vanilla Ice Milk
Yogurt
Frozen Cinnamon Nut Yogurt
Thoroughly combine yogurt, sugar, cinnamon and salt in mixing bowl. Stir in whip-
ping cream and vanilla. Add nuts. Cover and refrigerate 30 minutes. Freeze as
directed.
~
4 Qt.
5 Qt.
6 Qt.
11/2cups 3 c. 30/4 c. 41/2 c. SkimMilk
0/.cup 11/2c. 10/4 c. 21/4c. Sugar
dash 1/4t. 1/4t. 1/4t. Salt
41/2cups 9 c. 111/4c. 131/2c. Whole Milk
0/4teaspoon 11/2t. 10/4t. 21/4t. Vanilla Extract
Thoroughly combine all ingredients. Cover and refrigerate 30 minutes. Freeze as
directed. Stir after freezing to blend any unfrozen skim milk into frozen mixture.
Chocolate Ice Milk
2 Qt. 4Qt. 5 Qt. 6 Qt.
Thoroughly combine all ingredients in mixing bowl. Cover and refrigerate 30 min-
utes. Freeze as directed.
11/.cups
41/4cups
2 squares
Skim Milk
Whole Milk
Semi-Sweet
Chocolate
1%cups 20/3c. 3%c. 4 c. Sugar
1/2teaspoon 1t. 11/4t. 11/2t. Salt
1teaspoon 2 t. 21/2t. 1T. VanillaExtract
Combine skim and whole milk in sauce pan. Add semi-swet3t chocolate. Cook
over medium heat until chocolate is melted, stirring constantly. Remove from heat.
Add sugar and salt. Stir until dissolved. Stir in vanilla. Cover and refrigerate 2
hours. Freeze as directed. Stir after freezing to blend any unfrozen skim milk into
frozen mixture.
14.
21/2c.
81/2c.
4 sq.
31/8c.
101/2c.
5sq.
30/4c.
12%c.
6sq.
Thoroughly combine yogurt and sugar in mixing bowl. Stir in remaining ingredi-
ents. Cover and refrigerate 30 minutes. Freeze as directed.
15
2 Qt.
4 Qt. 5 Qt. 6 Qt.
4 cups
8c.
10c.
12c.
VanillaYogurt
1 cup
2c. 21/2c. 3c.
Sugar
1/2teaspoon
1t.
11/2t. 1T. Cinnamon
dash 1/4t. 1/4t. 1/d.
Salt
1 cup
2c. 21/2c. 3c.
Whipping Cream
1 teaspoon
2t. 21/2t.
1T.
VanillaExtract
1 cup
2c.
21/2c.
3c.
WalnutPieces
Frozen Strawberry Yogurt
2 Qt. 4 Qt. 5 Qt. 6 Qt.
4 cups
8c. 10c. 12c.
Plain Yogurt
11/2cups
3c. 3%c.
41/2c.
Frozen, Sliced
Strawberries in
Syrup, thawed
%cup
11/2c.
1%c. 21/4c.
Sugar
1 cup
2c. 21/2c. 3c.
Whipping Cream
Frozen Pina Colada Yogurt
2 Qt. 4 Qt. 5 Qt. 6 Qt.
4 cups
8c. 10c. 12c.
VanillaYogurt
1/2cup
1 c. 11/4c. 11/2c.
Sugar
1 can 2 cans 21/2cans
3 cans
Crushed Pineapple
undrained, 151/4oz.
1/2can 1 can 11/4cans 11/2cans Cream of Coconut
150z. can
1/2cup
1 c.
11/4c. 11/2c.
Whipping Cream
0/4teaspoon
11/2t.
10/4t. 21/4t.
Rum Flavoring
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