Coffee Ice Cream
Makes about ten
1cup whole milk, well chilled
½ cup granulated sugar
¼ cup packed brown sugar
2 cups heavy cream, well chilled
1teaspoon pure vanilla extract
Place milk, both sugars, and espresso powder in a medium bowl. Use a hand mixer (about 1 to 2 minutes on low speed) or a whisk to mix until the sugar is dissolved, about 1 to 2 minutes on low speed. Stir in the heavy cream and vanilla to taste. If not making ice cream immediately, cover and refrigerate until ready to use.
Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to 15 minutes of freezing. If ice cream is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes.
Serve in cups or cones, adding
Nutritional information per serving:
Calories 257 (67% from fat) • carb. 19g • pro. 3g
•fat 19g • sat. fat 12g • chol. 72mg • sod. 44mg
•calc. 95mg • fiber 0g
Cheesecake Ice Cream
Makes about ten
16ounces lowfat cream cheese, cut into
at room temperature
1can (14 ounces) fat free sweetened condensed milk
1cup fat free
1teaspoon pure vanilla extract
½teaspoon pure lemon extract
½teaspoon pure almond extract
Place cream cheese and sweetened condensed milk in a medium bowl. Use a hand mixer (about 1 to 2 minutes on low speed) or a whisk to mix until smooth. Stir in the
Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to 15 minutes of freezing. If ice cream is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes.
Serve in cups or cones, adding
Nutritional information per serving:
Calories 228 (33% from fat) • carb. 29g • pro. 8g
•fat 8g • sat. fat 5g • chol. 19mg • sod. 317mg
•calc. 189mg • fiber 0g
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