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Frozen Custard
4 eggs
1 cup milk
1
⁄2
cup sugar
2 tablespoons honey
1/8 teaspoon salt
2 cups whipping cream
2 teaspoons vanilla extract
In medium saucepan, beat together eggs, milk, sugar, honey, and salt. Cook over
low heat, stirring constantly, until mixture is thick and reaches at least 160ºF. Cool
quickly by placing pan in ice or cold water and stirring for few minutes.
Cover and refrigerate until thoroughly chilled, at least 1 hour. When ready to
freeze, mix whipping cream and vanilla into the chilled custard mixture. Start ice
cream maker and pour mixture through hole in lid. Mixture will be thick; using a
mixing bowl with a pour spout would be ideal when using this recipe. Freeze until
desired consistency or the unit stops.
Fruit Sherbet
1 (12-ounce) bag frozen fruit, unsweetened
(strawberry, peach, pineapple or combination)
3 cups half ’n half
1
⁄2 cup sugar
1 tablespoons lime juice
In a blender or food processor, combine all ingredients and process until well
blended and smooth.
Start ice cream maker and pour mixture through hole in lid. Freeze until desired
consistency or the unit stops.
Strawberry Cheesecake Ice Cream
3 ounces cream cheese (softened)
1 (17-ounce) can sweetened condensed milk
1 cup heavy whipping cream
1 teaspoon vanilla extract
1 cup frozen strawberries (slightly thawed)
1
⁄2 cup graham cracker crumbs
Remove cream cheese and strawberries from the refrigerator. Allow cream cheese
to soften and the strawberries to become slightly thawed.
In a medium bowl, beat cream cheese until fluffy. Gradually add sweetened con-
densed milk until smooth, (you may use a hand mixer). Mix in heavy whipping
cream and vanilla. Chop strawberries into small pieces and stir into mixture.
Start ice cream maker and pour mixture through hole in lid. Freeze until desired
consistency or the unit stops. Stir in graham cracker crumbs.
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