Raspberry Ice Cream
Ingredients
2 cups heavy cream
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 raspberry puree’.
3.Add cream.
4.Beat well and chill thoroughly.
5.Follow standard instructions on pg. 3.
NOTE: Strawberries, blueberries, or blackberries can substitute for raspberries.
Rich Coffee Ice Cream
Ingredients:
2 cups heavy cream
1 cup half & half pinch salt
2⁄3 cup sugar
3 tbs. instant espresso coffee powder
1 tsp. vanilla extract
3 egg yolks, lightly beaten
Method:
1.Heat half & half in a small sauce pan until bubbles form along the inside of the pan. Add sugar, espresso and salt. Mix until dissolved. Remove from heat.
2.Add
3.Slowly add warmed yolks to hot mix- ture. Continue to cook over low heat. Keep stirring until the mixture reaches 160° on a candy thermometer and begins to thicken.
4.Remove saucepan from heat and place the saucepan in a larger bowl filled with ice or cold water. Stir until the
mixture becomes a cool custard.
5.Pour mixture through a strainer and into a bowl. Stir in vanilla and cream.
6.Cover and chill thoroughly. Follow standard instructions on pg. 3.
Strawberry Cheesecake Ice Cream
Ingredients:
6 oz. cream cheese
2 cups heavy cream
11⁄2 tsp. vanilla
4 oz. egg substitute
3⁄4 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 cream, vanilla and cream cheese. Mix thoroughly.
3.Add strawberries and mix well.
4.Follow standard instructions on pg. 3.
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