In a medium bowl, use a hand mixer or a whisk to combine the milk
and granulated sugar until the sugar is dissolved, about 1 – 2 minutes on low speed. Stir in the heavy cream
plus any accumulated juices from the strawberries and vanilla. Turn the machine ON, pour mixture into freezer
bowl through ingredient spout and let mix until thickened, about 25 – 30 minutes. 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) . carbo. 20g . pro 2g . fat 15g . sat. fat 10g . chol.57mg . sod.26mg
HOLIDAY RECIPES
EGGNOG ICE CREAM
Preparation: 5 – 10 minutes, 30 – 50 minutes chilling time; optional 2 hours to“ripen” in freezer.
Makes about ten 1/2-cup servings.
1/2 cup pasteurized egg product, such as EggBeaters.
3/4 cup sugar
1 cup whole milk
2 cups heavy cream
1 teaspoon rum extract
1 teaspoon brandy extract
1/2 teaspoon pure vanilla extract
1/8-1/4 teaspoon freshly grated nutmeg, to taste Combine the pasteurized egg product and sugar in a medium
bowl and beat on medium speed with a hand mixer until thickened and pale yellow in appearance, about 1-1/2
to 2 minutes. Use low speed to stir in the whole milk, heavy cream, rum extract, brandy extract, and vanilla
extract. Stir in the nutmeg to taste.
Turn the machine ON, pour mixture into freezer bowl through ingredient spout and let mix until thickened, about
25 – 30 minutes. The ice cream will have a soft creamy texture. If desired, transfer the ice cream to an airtight
container and place in freezer until firm, about 2 hours to “ripen.”
Nutritional analysis per serving:
Calories 244 (67% from fat) . carbo. 17g . pro 3g . fat 17g . sat. fat 11g . chol.69mg . sod. 46。
PEPPERM
INT STICK ICE CREAM
Preparation: 5 – 10 minutes, 30 – 50 minutes chilling time; optional 2 hours to“ripen” in freezer.
Makes about ten 1/2-cup servings.
1 cup whole milk, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1/2 teaspoons pure vanilla extract
1 teaspoon peppermint extract
3/4 cup crushed hard peppermint candies
In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is
dissolved, about 1 – 2 minutes on low speed. Stir in the heavy cream, vanilla and peppermint extract. Turn the
machine ON, pour mixture into freezer bowl through ingredient spout and let mix until thickened, about 25 – 30
minutes. Add the crushed peppermint candies during the last 5 minutes of mixing.
Nutritional analysis per serving:
Calories 282 (58% from fat) . carbo. 28g . pro 2g . fat 18g . sat. fat 11g . chol. 69mg . sod. 36mg . fib 0g
SOR
BETS & SHERBETS
FRESH LEMON SORBET
Preparation: 10 minutes + cooling time, 25 – 30 minutes chilling time;
