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QUICK VANILLA ICE CREAM
This simple recipe is easy to make and children
enjov
helpinn!
112
use egg substitute to reduce
the ;isk of
u&g
uncooked
egps.
Makes: Ten X-cup senings
2/3
cup sugar
112
cup egg substitute
2
cups
heavy
cream
1-W
cups whole milk
1
tablespoon vanilla extract
Place sugar and egg substitute in a large mixing
bowl and beat on medium speed with an electric
hand miser until light and
fluf$,
about
2
-
3
minutes.
Add
cream, milk and vanilla.
Mix
on
medium speed until combined, about 1
-
2 minutes.
Pour into freezer bowl, turn the machine ON
and let
mix
until mixture thickens, about 20
-
2
5
minutes. If desired, transfer ice cream to an
airtight container and place in freezer until firm.
about 2 hours.
Variations:
STRAWBERRY ICE CREAM
,4
creamy
delicious treat. Frozen strawberries ma!
be
subs&ted
when fresh are not available.
.\lakes:
Ten
I/~-CUP
servings
l-1/2
l-112
l-1/2
7
i/2
2
cups strawherrics,
washed
and hulled*
cups
hea\?
cream
cups
whole
milk
egg yolks
cup
sqar
tablespoons
~milta
extract
Finely chop strawberries in a food processor; reserve.
(This
u-ill yield 1 cup of chopped
saaa-berries.)
Combine cream and milk in a medium saucepan
over medium heat and cook until mixture almost
boils, about
5
-
8 minutes. Reduce heat to low.
Jleanwhile beat
volh,
supar
and vanilla extract in a
small howl until iiyht
!
ellov
and smooth, about
I
-
2 minutes.
Add
4
tablespoons hot
cream/milk
mixture and stir until combined. Graduallr add
e:p
yolk mixture to uarm cream mixture.
stir&s
continuously to prevent the
eggs
from curdling.
Cook
over
low heat until slightly thickened and
mixture
ccxats
the back of a spoon, about 3
-
4
min-
utes. Cool completely**.
I\hen
cool
xid
resen-cd
strawberries and stir until well
comhincd.
Pour
into freezer
boM
I, turn the machine OS and let
mix
until mixture thickens. about 20
-
25
minutes.
If desired, transfer ice cream to an airtight contain-
er and place in
freezer
until
tit-m,
about 2 hours.
* For frozen strawberries:
L-se
I
-l/2
cups frozen
whole strawberries (no
supx
added).
PartialI!
defrost.
Chop in a food processor when
they
are
soft
enoqh
to be pierced
with
a sharp knife.
(This
will
yield
1
cup
of chopped
strawhcrries.)
** Place
mixture
in a covered cnntaincr and store in the
refrigerator overnight. Or chill
o\-er
an ice
bath
for
30
minutes if
vou
wish
to make ice cream
ripht
a\\
av.
RICH CHOCOLATE ICE CREAM
Cream!; delicious and smooth,
a
fiavorite
of
choc-o-holics
es-en-where!
JIakes:
Eipht
l/l-cup
sen-inss
S
ounces semi-sweet chocolate,
finely
chopped
2
cups
heal?-
creBm
2
cups whole milk
-J
iI1
egp
yolks
cup supar
1
tablespoon pure vanilla extract
Break chocolate pieces into Ill-inch pieces and
finely chop in a food processor.
Combine cream, milk and chocolate in a medium
saucepan over medium heat and cook until mixture
almost boils and chocolate is melted, about
5
-
8
minutes. Reduce heat to I
OU
:
Jleanwhile
beat
yolks,
sqar
and vanilla
extract
in a
small
bowl
until
iight
yellow
and smooth, about 1
-
2
minutes. Add
4
tablespoons of
n-arm
cream/choco-
late mixture and stir until combined.
Gradualh-
add
egg yolk mixture to warm cream/chocolate
n&we,
stirring continuously
tn
prevent the
egs
from cui-
dlinp. Cook
owr
low
heat until
slightly
thickened
and mixture
cwats
the hack of a spoon. about
3
-
4
minutes. Cool completely*. Stir
sentl!-
and pour
into freezer bowl. Turn the machine OS and let
mix until mixture thickens, about
25
-
30
minutes.
If desired, transfer ice cream to an
airtight
contain-
er and place in freezer until
firm.
about 2 hours.
*Place
mi\nlre
in a covered container and store in the
refri~erxor
ovxni~ht.
Or chill over
-an
ice bath for
30
minutes
if
you
wish to make ice
crellm
right
away
I&7-iation:
8