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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. 4-5.
Pistachio Ice Cream
Ingredients:
2
⁄3 cup unsalted, shelled pistachios
2 oz egg substitute
3
⁄4 cup sugar
2 cups whipping cream
1 cup milk
1
⁄4 tsp. almond extract
1 tsp. vanilla extract
Method:
1. In a blender or processor, combine
nuts, egg and milk.
2. Blend until nuts are finely chopped.
3. Mix in remaining ingredients.
4. Follow standard instructions on pg. 4-5.
V
ariation:
1. Substitute pecans or walnuts for
pistachios.
2. Substitute
3
⁄4 cup maple syrup for sugar.
Raspberry Ice Cream
Ingredients
2 cups heavy cream
1 cup half and half or milk
1 cup sugar
4 oz. egg substitute
1 tsp. vanilla
1 cup raspberry puree’
Method:
1. Combine eggs, sugar, and vanilla in a
mixing bowl and beat well.
2. Beat in raspberry puree’.
3. Add cream and half and half (or milk).
4. Beat well and chill thoroughly.
5. Follow standard instructions on pg. 4-5.
NOTE: Strawberries, blueberries or black
berries can substitute for raspberries.