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COMPACT
Strawberry-Orange Ice Cream
Ingredients:
3 egg yolks
1 cup sugar
2 cups half & half
1 heavy cream
1
⁄2 cup pureed strawberries
1
⁄2 cup orange juice from concentrate, thawed
Method:
1.Beat the egg yolks. Slowly add the sugar,
half & half, and cream.
2.Cook over medium heat, about 10
minutes.
3.Thoroughly chill the mixture.
4.Add the juice concentrate.
5.Follow standard instructions on pg. 4.
Sugar Cookie Dough Ice Cream
Ingredients:
1 package sugar cookie dough
2 cups heavy cream
1 cup half & half
1 cup sugar
1
1
⁄2 tsp. vanilla
4 oz. egg substitute
Method:
1.Cut cookie dough into
1
⁄2” pieces. Roll
into balls, place in container and store
in freezer until needed.
2.Combine eggs, sugar and vanilla in a
mixing bowl or blender and beat well.
3.Add cream and half & half.
4.Beat well and chill thoroughly.
5.Follow standard instructions on pg. 4.
6.After freezing process, fold in small
pieces of sugar cookie dough.
Sugar Free Black Walnut Ice Cream
Ingredients:
2 cups heavy cream
dash salt
1 cup half & half
4 oz. egg substitute
5 tsp. sweetener (or to taste)
1 tbs. vanilla
1
⁄2 cup finely chopped black walnuts*
1
⁄8 tsp. black walnut extract or 2-3 drops
almond extract
Method:
1.Mix all ingredients in a food processor
or blender, except for nuts.
2.Mix thoroughly.
3.Cover and chill thoroughly.
4.Follow instructions on page 4.
5.Add nuts at end of freezing process.
* Toasted almonds, pecans, hazelnuts and
macadamia nuts can be substituted.
5000 Instructions 9/14/01 9:59 AM Page 17