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15
Sugar Free Raspberry Sherbet
Ingredients:
2
1
⁄
4
cups milk
4
1
⁄
2
cups raspberry puree
2
⁄
3
cup non-fat dry milk
3
3
⁄
4
tsp. artificial sweetener
2
1
⁄
4
tsp. plain gelatin
3 tbsp. triple sec or grand mariner or
1
1
⁄
2
tbsp. orange zest + 4
1
⁄
2
tbsp.
orange juice
Method:
1. In a small saucepan, add milk,
sprinkle gelatin over surface to soften.
Warm slightly until gelatin is dissolved,
stirring if necessary.
2. Add dry milk and mix thoroughly. Add
remaining ingredients. Mix completely.
3. Chill thoroughly.
4. Follow standard instructions on pg. 3.
Note: Because of the addition of the
alcohol, it is necessary to be sure the mix is
well chilled before placing in the ice cream
maker, and freezing canister is as close to
-20°F as possible.
Sugar Free Black Walnut Ice Cream
Ingredients:
3 cups heavy cream
dash salt
1
1
⁄
2
cup half & half
6 oz. egg substitute
7
1
⁄
2
tsp. sweetener (or to taste)
1
1
⁄
2
tbsp. vanilla
3
⁄
4
cup finely chopped black walnuts*
1
⁄
2
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 3.
5. Add nuts at end of freezing process.
* Toasted almonds, pecans, hazelnuts
and macadamia nuts can be
substituted.
Strawberry Cheesecake Ice Cream
Ingredients:
1
⁄
2
cup half & half (or milk)
8 oz. cream cheese
2 cups heavy cream
1
1
⁄
2
tsp. vanilla
4 oz. egg substitute
3
⁄
4
-1 cup pureed strawberries
1 cup sugar
Method:
1. Beat eggs and sugar in a mixer,
blender or processor until thick and
cream colored.
2. Add milk, cream, vanilla and cream
cheese. Mix thoroughly.
3. Add strawberries and mix well.
4. Follow standard instructions on pg. 3.
Ice Cream Maker