A Few Ice Cream Recipes

[Mac the Knife]

Here are some ice cream recipes I have for things I make. I’m also posting some notes at the end on some things you may have questions about. I use egg beater's in place of eggs in my recipes, because they have been pasteurized. If anyone has any other questions I can help with, please post. I will get to them as soon as I can, but it may take a few days. Thank you for patience ahead of time. Please also note that the vanilla ice cream is going to be your base flavor, although at times it will be adjusted for flavor.

Vanilla Ice Cream
2 cups Heavy Cream
1 cup Half and Half (or Milk)
1 cup Sugar
4 oz. Egg Substitute
1 1/2 tsp. Vanilla Extract

Place half and half, egg substitute, and sugar in a mixing bowl, blender or food processor, and mix well. Add cream and vanilla, and continue to mix until blended well. Cover and chill thoroughly.
Mix before placing into your ice cream machine. Follow directions on your machine for freezing process.

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Chocolate Ice Cream
2 cups Heavy Cream
1 cup Half and Half (or Milk)
1 cup Sugar
4 oz. Egg Substitute
1 1/2 tsp. Vanilla Extract
1/2 to 2/3 cups Good Quality Baking Cocoa

Combine cocoa and sugar in a mixing bowl, blender or food processor, and mix well. Add egg substitute and vanilla, and continue to mix until blended well. Add cream and half and half, beat well. Cover and chill thoroughly.
Mix before placing into your ice cream machine. Follow directions on your machine for freezing process.

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Strawberry Ice Cream
1 1/2 cups Heavy Cream
11/2 cup Half and Half (or Milk)
2/3 cup Sugar
Dash Salt
1 Tbsp. Vanilla Extract

1 1/2 cups Sweetened Strawberries (strawberries in syrup, fresh strawberries in sugar or sweetener, drain all but 1/4 cup of syrup or juice, and reserve with berries. Add to recipe as strawberries are called for)
Puree strawberries in a blender or food processor, and mix well. Add remaining ingredients and continue to mix until blended well and smooth. Cover and chill thoroughly.
Mix before placing into your ice cream machine. Follow directions on your machine for freezing process.

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Almond Mocha Fudge
2 cups Heavy Cream
1 cup Half and Half (or Milk)
2/3 cup Sugar
4 oz. Egg Substitute
1 tsp. Vanilla Extract
1 Tbsp. Instant Espresso Coffee Powder
Dash Salt
3/4 cup Chocolate Fudge Topping
3/4 cup chopped Toasted Almonds

Toast almonds in a 300 degree oven until lightly brown. Stir occasionally and watch not to burn.
Place half and half, egg substitute, sugar, coffee and salt in a mixing bowl, blender or food processor, and mix well. Add cream and vanilla, and continue to mix until blended well. Cover and chill thoroughly. Mix before placing into your ice cream machine. Follow directions on your machine for freezing process.
At the end of the freezing process, add almonds and stir well. Swirl the chocolate fudge topping through the ice cream last.

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Banana Ice Cream
2 cups Half and Half (or Heavy Cream)
3/4 cup Sugar
2 oz. Egg Substitute
1 tsp. Vanilla Extract
2 Large or 3 Small slightly mashed Banana’s (about 1 1/2 cups)
2 Tbsp. Lemon Juice
Dash Salt
OPTION: 1/2 cup Toasted Chopped Nuts

Place half and half, egg substitute, bananas and sugar in a mixing bowl, blender or food processor, and mix well. Add lemon juice, salt, and vanilla, and continue to mix until blended well. Cover and chill thoroughly.
Mix before placing into your ice cream machine. Follow directions on your machine for freezing process. After freezing process, stir in toasted chopped nuts.

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Butter Pecan Ice Cream
2 cups Heavy Cream
1 cup Half and Half (or Milk)
1 cup Sugar
4 oz. Egg Substitute
2 tsp. Vanilla Extract
1/2 cup melted Sweet Butter
2/3 Toasted Pecans

Place egg substitute, vanilla, and sugar in a mixing bowl, blender or food processor, and mix well. Add cream, half and half, and melted sweet butter. Continue to mix until blended well. Cover and chill thoroughly.
Mix before placing into your ice cream machine. Follow directions on your machine for freezing process. After freezing process, fold in the toasted pecans and blend well.

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Cappuccino Ice Cream
2 cups Heavy Cream
1 cup Half and Half (or Milk)
2/3 cup Sugar
4 oz. Egg Substitute
1 1/2 tsp. Vanilla Extract
1/2 cup Good Quality Baking Cocoa
3 to 4 Tbsp. Instant Espresso Coffee Powder (add to the sugar)

Combine cocoa, sugar, and espresso powder in a mixing bowl, blender or food processor, and mix well. Add the egg and vanilla, and continue to mix until blended well. Add cream and half and half and blend well. Cover and chill thoroughly.
Mix before placing into your ice cream machine. Follow directions on your machine for freezing process.

[Mac the Knife]

Caramel Ice Cream
1 cups Heavy Cream
2 cup Half and Half (or Milk)
3/4 cup Caramel Sauce
4 oz. Egg Substitute
1 tsp. Vanilla Extract
Dash Salt

Slightly heat the caramel sauce. Pour in blender or food processor. Add remaining ingredients and mix until smooth. Cool to room temperature. Cover and chill thoroughly.
Mix before placing into your ice cream machine. Follow directions on your machine for freezing process.

[Mac the Knife]

Chocolate Chip Cookie Dough Ice Cream
2 cups Heavy Cream
1 cup Half and Half (or Milk)
1 cup Sugar
4 oz. Egg Substitute
1 1/2 tsp. Vanilla Extract
1 1/2 cup Chocolate Chip Cookie Dough (purchased or homemade), well chilled

Place half and half, egg substitute, and sugar in a mixing bowl, blender or food processor, and mix well. Add cream and vanilla, and continue to mix until blended well. Cover and chill thoroughly.
Mix before placing into your ice cream machine. Follow directions on your machine for freezing process. Cut cookie dough into small bite size pieces and keep chilled. After freezing process, stir in small bite size pieces of cookie dough.

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Chocolate Malt Ice Cream
2 1/2 cup Half and Half
1/4 cup Sugar
4 oz. Egg Substitute
1 tsp. Vanilla Extract
Dash Salt
1 Small Can (5.5 oz.) Chocolate Syrup
1/3 cup Malted Milk Powder

Place half and half, egg substitute, and chocolate syrup in a mixing bowl, blender or food processor, and mix well. Add sugar, salt, vanilla, and milk powder. Continue to mix until milk powder and sugar are dissolved. Cover and chill thoroughly.
Mix before placing into your ice cream machine. Follow directions on your machine for freezing process.

[Mac the Knife]

Chocolate Marshmallow Ice Cream
2 cups Heavy Cream
1 cup Half and Half (or Milk)
1 cup Sugar
4 oz. Egg Substitute
1 1/2 tsp. Vanilla Extract
1/2 to 2/3 cups Good Quality Baking Cocoa
1 container Marshmallow Fluff (to your taste)

Combine cocoa and sugar in a mixing bowl, blender or food processor, and mix well. Add egg substitute and vanilla, and continue to mix until blended well. Add cream and half and half, beat well. Cover and chill thoroughly. Mix before placing into your ice cream machine. Follow directions on your machine for freezing process.
After freezing process, stir in marshmallow fluff. Or, if removing to container for freezer, layer chocolate ice cream and marshmallow fluff. Can swirl mix in container or freeze in layers as well.
(I like lots of marshmallow, so I use the large jar plus a small jar, and usually use the layer method. when its too hot for hot chocolate, nothing like sitting down with a container of chocolate marshmallow ice cream for me!)

[Mac the Knife]

Chocolate Peanut Butter Ice Cream
2 cups Heavy Cream
1 cup Half and Half (or Milk)
1 cup Sugar
4 oz. Egg Substitute
2 tsp. Vanilla Extract
2/3 cups Good Quality Baking Cocoa
1 cup Peanut Butter

Combine cocoa and sugar in a mixing bowl, blender or food processor, and mix well. Blend in peanut butter and eggs. Add cream, half and half, and vanilla, and continue to mix until blended well. Cover and chill thoroughly.
Mix before placing into your ice cream machine. Follow directions on your machine for freezing process.

[Mac the Knife]

Coffee Ice Cream
2 cups Heavy Cream
1 cup Half and Half (or Milk)
2/3 cup Sugar
3 Egg Yolks, lightly beaten
1 tsp. Vanilla Extract
Pinch Salt
3 Tbsp. Instant Espresso Coffee Powder

Heat half and half in a small sauce pan until bubbles form inside of pan. Add sugar, espresso, and salt. Mix until dissolved, remove from heat.
Add 1-2 tablespoons of hot mixture to egg yolks to temper…bring the eggs to the milk’s temperature. Slowly add warmed yolks to hot mixture. Continue to cook over low heat, stirring until mixture reaches 160 degrees on a thermometer and begins to thicken.
Remove from sauce pan from heat, place in a clean pan or bowl, and place in an ice bath, ice and/or cold water in a larger bowl the smaller one can be placed in. Stir mixture in ice bath until it becomes a cool custard. Pour the mixture through a strainer and into a clean bowl. Stir in vanilla and heavy cream. Cover and chill thoroughly. Place into your ice cream machine. Follow directions on your machine for freezing process.

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Creamsicle Ice Cream
1 cup Half and Half
2 cups Heavy Cream
4 oz. Egg Substitute
1/2 cup Sugar
1 1/2 tsp. Vanilla Extract
12 oz. Orange/Pineapple Juice Concentrate

Beat eggs and sugar in a food processor or blender until thick and cream colored. Add half and half, cream, juice concentrate, and vanilla, and mix well. Place into your ice cream machine. Follow directions on your machine for freezing process.

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Eggnog Ice Cream
3 cups cold Eggnog (bought or homemade)
2 Tbsp. Brandy
Generous amount of Grated Nutmeg

Combine all ingredients in a blender or food processor, and mix well. Place into your ice cream machine. Follow directions on your machine for freezing process.

[Mac the Knife]

Lemon Cheesecake Ice Cream
1/2 cup Milk
2 cups Heavy Cream
4 oz. Egg Substitute
1 cup Sugar
1 1/2 tsp. Finely Grated Lemon Zest (rind)
8 oz. Cream Cheese
1 1/2 tsp. Vanilla Extract
1-2 tsp. Lemon Extract or 3 Tbsp. Fresh Lemon Juice
1 1/2 tsp. Unflavored Gelatin

Soften gelatin in 1 cup of milk in a small saucepan, sprinkle the gelatin over the surface. Allow 3 minutes for the gelatin to absorb mixture, DO NOT ALLOW MILK TO BOIL, warm the milk and stir the mixture to completely dissolve.
In a blender or food processor, combine all ingredients with the gelatin mixture, blending until smooth. Chill thoroughly. Place into your ice cream machine. Follow directions on your machine for freezing process.

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Maple Walnut Ice Cream
2 cups Heavy Cream
1 cup Half and Half (or Milk)
1 cup Sugar
4 oz. Egg Substitute
1 tsp. Vanilla Extract
3/4 cup Maple Syrup
2/3 cup Walnuts, finely chopped
1/2 tsp. Almond Extract

In a blender or food processor, combine nuts, eggs, and half and half. Blend until nuts are finely chopped and well incorporated. Add remaining ingredients and mix thoroughly. Chill before using. Place into your ice cream machine. Follow directions on your machine for freezing process.

[Mac the Knife]

Mint Chocolate Chip Ice Cream
2 cups Heavy Cream
1 cup Half and Half (or Milk)
1 cup Sugar
4 oz. Egg Substitute
2 tsp. Vanilla Extract
2 to 3 drops Green Food Color
2 to 3 tsp. Mint Extract
3/4 cup Mini Chocolate Chips

Place egg substitute, vanilla, and sugar in a mixing bowl, blender or food processor, and mix well. Add cream, half and half, green food color, and mint extract. Continue to mix until blended well. Cover and chill thoroughly.
Mix before placing into your ice cream machine. Follow directions on your machine for freezing process. After freezing process, stir in mini chocolate chips.

[Mac the Knife]

Peach Ice Cream
1/4 cup Non-Fat Dry Milk
1 cup Half and Half (or Heavy Cream)
3/4 cup Sugar
4 oz. Egg Substitute
2 tsp. Vanilla Extract
Dash Salt
2 Tbsp. Lemon Juice
3 cups Peaches; peeled, pitted, sliced

Place dry milk, cream, and sugar in a mixing bowl, blender or food processor, and mix well. Add remaining ingredients and continue to mix until blended well and smooth. Cover and chill thoroughly.
Mix before placing into your ice cream machine. Follow directions on your machine for freezing process.

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Peppermint Ice Cream
1 cup Heavy Cream
2 cups Half and Half (or Milk)
2 Tbsp. Sugar
4 oz. Egg Substitute
1 tsp. Vanilla Extract
Dash Salt
4 (1.5 oz. each) Chocolate Covered Peppermint Patties cut into 1/2 inch chunks
6 Hard Peppermint Candies, crushed, OR 2 to 3 drops Peppermint Oil (optional)

Place half and half, cream, egg substitute, salt and sugar in a mixing bowl, blender or food processor, and mix well. Add peppermint patties and vanilla, and process on high. Cover and chill thoroughly.
Mix before placing into your ice cream machine. Follow directions on your machine for freezing process. After the freezing process, stir in hard candies (or peppermint oil).

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Pistachio Ice Cream
2 cups Heavy Cream
1 cup Half and Half (or Milk)
3/4 cup Sugar
4 oz. Egg Substitute
1 tsp. Vanilla Extract
2/3 cups Unsalted, Shelled Pistachios, finely chopped
1/4 tsp. Almond Extract

Place half and half, egg substitute, and nuts in a blender or food processor, and blend until nuts are finely chopped. Add last ingredients, and continue to mix until blended well. Cover and chill thoroughly.
Mix before placing into your ice cream machine. Follow directions on your machine for freezing process.

[Mac the Knife]

Pumpkin Ice Cream
2 cups Heavy Cream
1 cup Half and Half (or Milk)
1 cup Sugar
4 oz. Egg Substitute
2 tsp. Vanilla Extract
1 cup Pumpkin Pie Filling
2 tsp. Pumpkin Pie Spice

Place egg substitute, vanilla, and sugar in a mixing bowl, blender or food processor, and mix well. Add cream, half and half, pumpkin pie filling, and pumpkin pie spice. Continue to mix until blended well. Cover and chill thoroughly.
Mix before placing into your ice cream machine. Follow directions on your machine for freezing process.

[Mac the Knife]

Raspberry Ice Cream
2 cups Heavy Cream
1 cup Half and Half (or Milk)
1 cup Sugar
4 oz. Egg Substitute
1 tsp. Vanilla Extract
1 cup Raspberry puree

Combine eggs, sugar, and vanilla in a mixing bowl, blender or food processor, and mix well. Beat in raspberry puree. Add cream and half and half. Beat well and chill thoroughly. Place into your ice cream machine. Follow directions on your machine for freezing process.

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Rhubarb Blackberry Ice Cream
2 cups Heavy Cream
2 Tbsp. Non Fat Dry Milk
1/2 cup Sugar
1/2 cup Water
16 oz. Blackberries, Fresh or Defrosted
Dash Salt
4 oz. Egg Substitute
1/4 cup Crème de Cassis
8 oz. Rhubarb, trimmed and cut into 1 inch pieces

In a small saucepan, bring water and sugar to a boil. Cook until the sugar is dissolved, about 2 to 4 minutes. Add the rhubarb, cover for 3 to 4 minutes, and simmer until fruit is tender. Remove sauce pan from the heat and allow to cool till the mixture is lukewarm.
Puree the raspberries in a in a mixing bowl, blender or food processor, and until smooth. You may need to add some of the cream to help. Pour the berries through a strainer and press fruit through the sieve. Throw away the seeds. Pour back into blender or food processor, add remaining ingredients and mix until smooth. Cover and chill thoroughly. Mix a few seconds before placing into your ice cream machine. Follow directions on your machine for freezing process.

[Mac the Knife]

Strawberry Cheesecake Ice Cream
2 cups Heavy Cream
1 cup Half and Half (or Milk)
1 cup Sugar
4 oz. Egg Substitute
1 1/2 tsp. Vanilla Extract
8 oz. Cream Cheese
1 cup pureed Strawberries

Place egg substitute and sugar in a mixing bowl, blender or food processor, and mix well. Add half and half, cream, cream cheese, and vanilla, and continue to mix until blended well. Add strawberries. Mix thoroughly. Place into your ice cream machine. Follow directions on your machine for freezing process.

[Mac the Knife]

Tangerine Ice Cream
1 cup Buttermilk
2 cups Half and Half or Heavy Cream
4 oz. Egg Substitute
1 1/2 tsp. Vanilla Extract
Dash Salt
1 cup Tangerine Juice
1 cup Sugar
1 Tbsp. Lemon Juice
2 Tbsp. Triple Sec or Orange Flavored Liqueur

Combine all ingredients in a blender or food processor, and mix well. Chill thoroughly. Place into your ice cream machine. Follow directions on your machine for freezing process.
NOTE: Because of the addition of alcohol you must be sure the mixture is very well chilled. And your canister is as cold as possible, chill it at least 24 hours undisturbed before use.

[Mac the Knife]

Toasted Pecan Ice Cream
2 cups Buttermilk
1 cup Milk
4 oz. Egg Substitute
2 tsp. Vanilla Extract
Dash Salt
2 Tbsp. Non Fat Dry Milk
3/4 cup Toasted Pecans
3/4 cup Maple Syrup

Combine all ingredients, except the nuts, in a blender or food processor, and mix well. Chill thoroughly. Place into your ice cream machine. Follow directions on your machine for freezing process. After freezing process, fold in the toasted pecans and blend well.

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White Rocky Road Ice Cream
2 cups Heavy Cream
1 cup Half and Half (or Milk)
1 cup Sugar
4 oz. Egg Substitute
2 tsp. Vanilla Extract
1 cup Mini Marshmallows
1/2 cup Peanuts
1/2 cup Caramel Pieces
1/2 cup Chocolate Chunks

Combine eggs and sugar in a blender or food processor, and mix well. Add cream, half and half, and vanilla. Beat well and chill thoroughly. Place into your ice cream machine. Follow directions on your machine for freezing process. After freezing process, fold in the mini marshmallows, peanuts, chocolate chunks, and caramel pieces, blend well.

[Mac the Knife]

Vanilla Frozen Yogurt
2 cups Plain or Vanilla Flavored Yogurt
1 cup Sour Cream
1/4 cup Light Corn Syrup
3/4 cup Sugar
1 tsp. Vanilla

Combine all ingredients in a mixing bowl, blender or food processor and beat well. Chill thoroughly. Place into your ice cream machine. Follow directions on your machine for freezing process.

[Mac the Knife]

Chocolate Frozen Yogurt
2 cups Plain or Vanilla Flavored Yogurt
1 cup Sour Cream
1/4 cup Light Corn Syrup
3/4 cup Sugar
1/3 to 1/2 cup Baking Cocoa (to taste)

Combine all ingredients in a mixing bowl, blender or food processor and beat well. Chill thoroughly. Place into your ice cream machine. Follow directions on your machine for freezing process.

[Mac the Knife]

For the following Frozen Yogurts, minus the Baking Cocoa, make adjustments to the recipe, add additional flavors, follow the same directions.

Chocolate Chip Frozen Yogurt: 1 cup Mini Chocolate Chips. Fold in at the end of the freezing process.

Orange Pineapple Banana Frozen Yogurt: 12 oz. Orange Pineapple Banana Frozen Concentrate.

Strawberry or Other Fruit Flavored Frozen Yogurt: 1 cup pureed Strawberries, Raspberries, or other fresh ripe fruit.

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Very Low Fat Frozen Chocolate Yogurt
1 cup Evaporated Skim Milk
1 1/2 tsp. Plain Gelatin
2 1/2 cup Vanilla Flavored Fat Free Yogurt
3/4 cup Sugar
4 oz. Semi-Sweet Chocolate
4 oz. Egg Substitute
Dash Salt

Soften gelatin in 1 cup of milk in a small saucepan, sprinkle the gelatin over the surface. Allow 3 minutes for the gelatin to absorb mixture, DO NOT ALLOW MILK TO BOIL, warm the milk and stir the mixture to completely dissolve. Add chocolate to warm mixture, stirring until completely melted. Combine remaining ingredients in a blender or food processor, and mix well. Add the gelatin mixture, and process until blended well and thoroughly. Chill thoroughly. Place into your ice cream machine. Follow directions on your machine for freezing process.

For the following Frozen Yogurt, minus the Semi-Sweet Chocolate, make adjustments to the recipe, add additional flavors, and follow the same directions.

Very Low Fat Chocolate Raspberry Frozen Yogurt: substitute 2 1/2 cups Raspberry Flavored Fat Free Yogurt for Vanilla Flavored Fat Free Yogurt.

Fat Free Lemon Frozen Yogurt:3/4 cup Evaporated Skim Milk, 1 cup Sugar, 2 Tbsp. Fresh Lemon Juice, 1 Tbsp. Lemon Zest.

Fat Free Lime Frozen Yogurt:3/4 cup Evaporated Skim Milk, 1 cup Sugar, 3 Tbsp. Fresh Lime Juice, 1 Tbsp. Lime Zest.

[Mac the Knife]

Fat Free Vanilla Ice Cream
3 cups Evaporated Skim Milk
1 1/2 tsp. Plain Gelatin
4 oz. Egg Substitute
1 Tbsp. Vanilla Extract
1 cup Sugar

Soften gelatin in 1 cup of milk in a small saucepan, sprinkle the gelatin over the surface. Allow 3 minutes for the gelatin to absorb mixture, DO NOT ALLOW MILK TO BOIL, warm the milk and stir the mixture to completely dissolve.
Combine the remaining ingredients in a mixing bowl, blender or food processor and beat well. Add the milk/gelatin mixture, and continue to mix until well blended. Chill thoroughly. Place into your ice cream machine. Follow directions on your machine for freezing process.

[Mac the Knife]

Fat Free Chocolate Ice Cream
3 cups Evaporated Skim Milk
1 1/2 tsp. Plain Gelatin
4 oz. Egg Substitute
1 tsp. Vanilla Extract
1 cup Sugar
1/2 to 1/3 cup Baking Cocoa (to taste)

NOTE: Combine the sugar and cocoa together before adding to recipe, so the cocoa will blend more easily.
Soften gelatin in 1 cup of milk in a small saucepan, sprinkle the gelatin over the surface. Allow 3 minutes for the gelatin to absorb mixture, DO NOT ALLOW MILK TO BOIL, warm the milk and stir the mixture to completely dissolve.
Combine the remaining ingredients in a mixing bowl, blender or food processor and beat well. Add the milk/gelatin mixture, and continue to mix until well blended. Chill thoroughly. Place into your ice cream machine. Follow directions on your machine for freezing process.

For the following Ice Creams, minus the Baking Cocoa, make adjustments to the recipe, add additional flavors, follow the same directions.

Fat Free Black Raspberry Cheesecake Ice Cream: Adjust to totals of; 2 cups Evaporated Skim Milk, 8 oz. Cream Cheese, 1 cup pureed Black Raspberries (strain to remove the seeds).

Fat Free Cheesy Peach Ice Cream: Adjust to totals of; 1 1/2 cups Evaporated Skim Milk, 6 oz.

Fat Free Cream Cheese, 1 cup Pureed Ripe Peaches, 1/4 tsp. Ground All Spice, 1/4 tsp. Grated Nutmeg, 1/2 tsp. Ground Cinnamon.

[Mac the Knife]

Sugar Free Black Walnut Ice Cream
2 cups Heavy Cream
1 cup Half and Half
5 tsp. Sweetener (or to taste)
Dash Salt
4 oz. Egg Substitute
1 Tbsp. Vanilla
1/2 cup finely chopped Black Walnuts (toasted Almonds, Pecans, Hazelnuts, and Macadamia
Nuts can be substituted.)
1/8 tsp. Black Walnut Extract or 2 to 3 drops Almond Extract

Combine all ingredients in a mixing bowl, blender or food processor, except for the nuts, and beat well. Chill thoroughly. Place into your ice cream machine. Follow directions on your machine for freezing process. After freezing process, add nuts and blend well.

[Mac the Knife]

Sugar Free Cappuccino Ice Cream
1 1/2 cups Low Fat Milk (or Half and Half)
2 Tbsp. Non Fat Dry Milk
1 tsp. Plain Gelatin
1 1/2 cups Buttermilk
2 Tbsp. Instant Espresso Coffee Powder
3 1/2 tsp. Artificial Sweetener
1 tsp. Vanilla Extract
1/4 tsp. Grated Nutmeg

Soften gelatin in 1 cup of milk with coffee added as well, in a small saucepan, sprinkle the gelatin over the surface. Allow 3 minutes for the gelatin to absorb mixture, DO NOT ALLOW MILK TO BOIL, warm the milk and stir the mixture to completely dissolve.
Remove from heat, add artificial sweetener and place sauce pan in a water bath. Mix should cool to room temperature.
Pour mixture into a blender or food processor, add remaining ingredients, and beat well. Mix until smooth and chill thoroughly. Blend again before placing into your ice cream machine. Follow directions on your machine for freezing process.

[Mac the Knife]

Sugar Free Raspberry Sherbet
1 1/2 cups Milk
1/3 cup Non Fat Dry Milk
1 1/2 tsp. Plain Gelatin
3 cups Raspberry Puree
2 tsp. Artificial Sweetener
2 Tbsp. Triple Sec or Grand Marnier, or 1 Tbsp. Orange Zest + 3 Tbsp. Orange Juice

Soften gelatin in 1 cup of milk in a small saucepan, sprinkle the gelatin over the surface. Allow 3 minutes for the gelatin to absorb mixture, DO NOT ALLOW MILK TO BOIL, warm the milk and stir the mixture to completely dissolve. Add dry milk and mix thoroughly.
Add remaining ingredients and mix completely. Chill thoroughly. Place into your ice cream machine. Follow directions on your machine for freezing process.
NOTE: Because of the addition of alcohol you must be sure the mixture is very well chilled. And your canister is as cold as possible, chill it at least 24 hours undisturbed before use.

[Mac the Knife]

Lemon Sherbet
1 cup Frozen Lemon Concentrate
3 cups Milk
1/2 cup Sugar
2 Tbsp. Grated Lemon Rind
2 oz. Egg White Substitute

Combine all ingredients and stir until sugar dissolves and mixture appears curdled. Place into your ice cream machine. Follow directions on your machine for freezing process.

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Pine Colada Sherbet
1 1/2 cups Milk
2 Tbsp. Non Fat Dry Milk
1 cup Coconut Milk
1 Can (10 oz.) Pine Colada Mix, partially defrosted
1 cup Crushed Pineapple
2 Tbsp. Dark Rum
Dash Salt

Combine all ingredients in a blender or food processor, and beat well until coconut milk is dissolved. Cover and chill thoroughly. Place into your ice cream machine. Follow directions on your machine for freezing process.
NOTE: Because of the addition of alcohol you must be sure the mixture is very well chilled. And your canister is as cold as possible, chill it at least 24 hours undisturbed before use.

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Pineapple Sherbet
1 1/2 cups Milk
2/3 cup Light Corn Syrup
2 Cans (8 oz.) Crushed Unsweetened Pineapple with Juice
2 Tbsp. Triple Sec or Orange Juice
1 Tbsp. Orange Zest

Combine all ingredients in a blender or food processor, and beat well until smooth. Cover and chill thoroughly. Pour mixture through a strainer before placing into your ice cream machine. Follow directions on your machine for freezing process.
NOTE: Because of the addition of alcohol you must be sure the mixture is very well chilled. And your canister is as cold as possible, chill it at least 24 hours undisturbed before use.