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Strawberry Cheesecake Ice Cream
3 ounces (85 g) cream cheese (softened)
1 (17-ounce [475 g]) can sweetened
condensed milk
1 cup (250 ml) heavy whipping cream
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.
Peach Ice Cream
1 cup (250 ml) chopped fresh or frozen
peaches
3
⁄
4 cup (175 ml) sugar (divided)
Combine the peaches with
1
⁄4 cup (60 ml) of sugar and stir/mash together. Let stand
1 hour.
Add the remaining
1
⁄
2 cup (125 ml) sugar, cream, milk, and vanilla extract into the
peaches.
Start ice cream maker and pour mixture through hole in lid. Freeze until desired
consistency or the unit stops.
Strawberry Sorbet
1
⁄2 cup (125 ml) sugar
1 cup (250 ml) water
Combine sugar and water in heavy saucepan. Bring to a boil. Reduce heat to low
and simmer until all sugar is dissolved. Remove from heat, place in refrigerator and
cool completely. Puree strawberries; add lemon juice and sugar water.
Start ice cream maker and pour mixture through hole in lid. Freeze until desired
consistency or the unit stops.
Frozen Blueberry Yogurt
1
1
⁄4 cups (310 ml) blueberries, fresh or
frozen (slightly thawed)
Mash berries. (When using frozen berries, remove from freezer and allow to
become slightly soft.) Combine remaining ingredients. Cover and refrigerate.
Start ice cream maker and pour mixture through hole in lid. Freeze until desired
consistency or the unit stops.
Frozen Strawberry Yogurt Variation
Replace blueberries with 1
1
⁄2 cups (375 ml) frozen strawberries (processed with
juice).
1 teaspoon (5 ml) vanilla extract
1 cup (250 ml) frozen strawberries
(slightly thawed)
1
⁄2 cup (125 ml) graham cracker crumbs
2 cups (500 ml) heavy whipping cream
1
⁄2 cup (125 ml) milk
2 teaspoons (10 ml) vanilla extract
4 cups (1 L) fresh or thawed frozen
strawberries
1 tablespoon (15 ml) lemon juice
1
1
⁄4 cups (310 ml) plain yogurt
1
⁄
2 cup (125 ml) half ’n half
1
⁄2 cup (125 ml) sugar