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Raspberry Ice Cream
3 (750 ml) cups sugar
4
1
⁄2 cups (1.125 L) frozen raspberries,
slightly thawed
Remove raspberries from freezer and allow to become slightly soft. Then mash or
puree, (strain the seeds if desired). Combine sugar, lemon juice, and fruit; mix well.
Stir in cream and milk. Pour into canister.
Chocolate-Raspberry Variation
Add 20 crushed chocolate sandwich cookies; (place in plastic sandwich bag and
mash). Mix well. Pour into canister.
Strawberry Variation
Replace raspberries with strawberries. Mix well. Pour into canister.
Chocolate Chip Ice Cream
1 12-ounce (340 g) bag semi-sweet
chocolate chips (divided)
3 14-ounce (396 g) cans sweetened
condensed milk
In heavy saucepan, combine
1
⁄2 bag chocolate chips and 3 cans sweetened con-
densed milk. Cook over medium heat, stirring constantly just until chocolate is
melted and mixture is smooth. Remove from heat and refrigerate until chilled.
When ready to freeze, mix half ’n half, remaining chips, and vanilla extract into the
chilled mixture. Mix well. Pour into canister.
Frozen Custard
12 eggs
3 cups (750 ml) milk
1
1
⁄2 cups (375 ml) sugar
6 tablespoons (90 ml) honey
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 (71ºC).
Cool quickly by placing pan in ice or cold water and stirring for few minutes.
Cover and refrigerate until thoroughly chilled. When ready to freeze, mix whipping
cream and vanilla into the chilled custard mixture. Mix well. Pour into canister.
Peach Ice Cream
3 cups (750 ml) chopped fresh or
frozen peaches
2
1
⁄4 cups (560 ml) sugar (divided)
Combine the peaches with 1 cup (250 ml) of sugar and stir/mash together. Let stand
1 hour.
Add the remaining 2 cups (500 ml) sugar, cream, milk, and vanilla extract into the
peaches. Mix well. Pour into canister.
1
⁄4 teaspoon (1.25 ml) salt
6 cups (1.5 L) whipping cream
2 tablespoons (30 ml) vanilla extract
2 tablespoons (30 ml) lemon juice
3 cups (750 ml) heavy cream
3 cups (750 ml) milk
2
1
⁄2 cups (625 ml) half ’n half or
evaporated milk
2 teaspoons (10 ml) vanilla extract
6 cups (1.5 L) heavy whipping cream
1
1
⁄2 cups (375 ml) milk
2 tablespoons (30 ml) vanilla extract
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