Pistachio Ice Cream, Raspberry Ice Cream

Pistachio Ice Cream

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

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.

Variation:

1.Substitute pecans or walnuts for pistachios.

2.Substitute 3⁄4 cup maple syrup for sugar.

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’

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.

1⁄2 cup half & half (or milk)

8 oz. cream cheese

2 cups heavy cream

11⁄2 tsp. vanilla

4 oz. egg substitute

3⁄4 -1 cup pureed strawberries

1 cup sugar

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.