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Turn the ice cream maker on, pour the mixture into the freezer bowl through the ingredient spout and let mix until
thickened, about 50 – 60 minutes. The ice cream will have a soft, creamy texture.
Nutritional Analysis per Serving:
Calories: 244 (67% from fat); carbohydrates: 17g; protein: 3g; fat: 17g; saturated fat: 11g; cholesterol: 69mg; sodium:
46mg
Peppermint Stick Ice Cream
(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
the mixture into the freezer bowl through ingredient spout and let the mix until thicken for about 50 – 60 minutes. Add
the crushed peppermint candies during the last 5 minutes of mixing.
Nutritional Analysis per Serving:
Calories: 282 (58% from fat); carbohydrates: 28g; protein: 2g; fat: 18g; saturated fat: 11g; cholesterol: 69mg; sodium:
36mg; fiber: 0g
SORBET & SHERBET RECIPES:
Fresh Lemon Sorbet
(Makes ten 1/2-cup servings)
2 cups sugar
2 cups water
1 – 1 ½ cup freshly squeezed lemon juice
1 tablespoon finely chopped lemon zest (use a vegetable peeler to remove the colored part of the citrus rind)
Combine the sugar and water in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low
and simmer without stirring until the sugar dissolves, about 3 – 5 minutes. Cool completely. This is called 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; stir to combine. Turn the machine on, pour the lemon
mixture into the mixing bowl and mix until thickened, about 50 – 60 minutes.
Nutritional Analysis per Serving:
Calories: 204 (0% from fat); carbohydrates: 52g; protein: 19g; fat: 0g; saturated 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 (almond-flavored) to the
mixture. Orgeat syrup is used for cocktails such as a Mai Tais or Scorpions and can be found in the drink mixers
section in most grocery stores.