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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.