Strawberry Cheesecake Ice Cream

Ingredients:

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

Method:

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. 3.

Sugar Free Black Walnut Ice Cream

Ingredients:

2 cups heavy cream dash salt

1 cup half & half

4 oz. egg substitute

5 tsp. sweetener (or to taste)

1 tbsp. vanilla

1⁄2 cup finely chopped black walnuts*

1⁄8 tsp. black walnut extract or 2-3 drops almond extract

Method:

1.Mix all ingredients in a food processor or blender, except for nuts.

2.Mix thoroughly.

3.Cover and chill thoroughly.

4.Follow instructions on page 4.

5.Add nuts at end of freezing process.

*Toasted almonds, pecans, hazelnuts and macadamia nuts can be substituted.

Sugar Free Raspberry Sherbet

Ingredients:

11⁄2 cups milk

3 cups raspberry puree

1⁄3 cup non-fat dry milk

2 tsp. artificial sweetener

11⁄2 tsp. plain gelatin

2 tbsp. triple sec or grand mariner or

1 tbsp. orange zest + 3 tbsp. orange juice

Method:

1.In a small saucepan, add milk, sprinkle gelatin over surface to soften. Warm slightly until gelatin is dissolved, stirring if necessary.

2.Add dry milk and mix thoroughly. Add remaining ingredients. Mix completely.

3.Chill thoroughly.

4.Follow standard instructions on page 4.

Note: Because of the addition of the alcohol, it is necessary to be sure the mix is well chilled before placing in the ice cream maker, and freezing canister is as close to -20°F as possible.

5210 specifications

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