Homemade Ice Cream and Other Frozen Treats

Homemade Ice

Cream and Other

Frozen Treats

By Susanne – The Hillbilly Housewife

www.HillbillyHousewife.com

http://www.hillbillyhousewife.com/

© HillbillyHousewife.com – All Rights Reserved 2

Table of Contents Introduction ..................................................................................................................... 7

With or Without - Muscle vs Machine .............................................................................. 9

How To Make Ice Cream Without A Machine ................................................................ 11

How To Make Ice Cream With A Machine ..................................................................... 12

Ice Cream Machine Facts ............................................................................................. 13

We Can't Forget The All Time Family Favorite - Frozen Pops ...................................... 15

Ice Cream ...................................................................................................................... 17

Old-Tyme Vanilla Custard Ice Cream ........................................................................ 17

Chocolate Malted Ice Cream ..................................................................................... 19

Blended Chocolate Mint Ice Cream ........................................................................... 20

Three Ingredient Chocolate Ice Cream ...................................................................... 21

No Cook Double Chocolate Almond Ice Cream ......................................................... 22

Coffee Klatsch Ice Cream .......................................................................................... 23

Mighty Mocha Latte Ice Cream .................................................................................. 24

Java Mocha Ice Cream .............................................................................................. 25

Chocolate Espresso Ice Cream ................................................................................. 26

Summer Strawberry Chocolate Ice Cream ................................................................ 27

Fresh Strawberry White Chocolate Ice Cream .......................................................... 28

Simply Dreamy Strawberry Ice Cream ....................................................................... 29

Strawberry Swirl Ice Cream ....................................................................................... 30

Peachy Cheese Cake Ice Cream............................................................................... 31

Pecan Praline Peach Ice Cream ................................................................................ 32

Mango Melon Ice Cream ........................................................................................... 34

Peppermint Candy Ice Cream ................................................................................... 35


Easy No-Cook Lemon Lime Ice Cream ..................................................................... 36

Cherry Razzy Ice Cream ........................................................................................... 37

Spiced Pumpkin Ice Cream ....................................................................................... 38

Pecan Caramel Granola Crunch Ice Cream .............................................................. 39

Lemony Cream Cheese Ice Cream ........................................................................... 41

Chocolate Chunk Banana Ice Cream ........................................................................ 42

Toasted Coconut Banana Ice Cream ......................................................................... 43

Spirited Rum Raisin Ice Cream.................................................................................. 44

Blueberry Cinnamon Ice Cream................................................................................. 45

First Class Cardamom Ice Cream .............................................................................. 46

Heavenly White Chocolate Ice Cream ....................................................................... 47

Garden Mint Ice Cream ............................................................................................. 48

Easy Minty Fig Ice Cream .......................................................................................... 49

Raspberry Joy Ice Cream .......................................................................................... 50

Pumpkin Spice Custard Ice Cream ............................................................................ 51

Old Fashioned Pistachio Ice Cream .......................................................................... 52

Pistachio Cream Cheese Ice Cream.......................................................................... 53

Simply Scrumptious Peanut Butter Ice Cream ........................................................... 54

Lip Smackin' Lemon Ice Cream ................................................................................. 55

Green Tea Delight Ice Cream .................................................................................... 56

Ginger Cream Ice Cream ........................................................................................... 57

Celebration Eggnog Ice Cream ................................................................................. 58

Chocolate Chip Cookie Dough Ice Cream ................................................................. 59

Coffee Cup Ice Cream ............................................................................................... 60

Toasted Butter Pecan Ice Cream............................................................................... 61


Rhubarb Strawberry Pie Ice Cream ........................................................................... 62

Cool Banana Ice Cream ............................................................................................ 63

Smooth Almond Ice Cream ........................................................................................ 64

Low Fat Homemade Vanilla Ice Cream ..................................................................... 65

Sugar-Free Chocolate Ice Cream .............................................................................. 67

Sugar-Free Vanilla Ice Cream ................................................................................... 68

Frozen Yogurt ............................................................................................................... 69

Citrus Fresh Strawberry Frozen Yogurt ..................................................................... 69

Honey Peach Frozen Yogurt ..................................................................................... 70

Blackberry Orange Frozen Yogurt ............................................................................. 71

Smooth Raspberry Frozen Yogurt ............................................................................. 72

Rich Chocolate Frozen Yogurt ................................................................................... 73

Spiced Peach Frozen Yogurt ..................................................................................... 74

Apricot Honey Frozen Yogurt .................................................................................... 75

Fresh Basil Lemon Frozen Yogurt ............................................................................. 76

Classic Vanilla Frozen Yogurt .................................................................................... 77

Sherbet .......................................................................................................................... 78

Black Cherry Choco Chip Sherbet ............................................................................. 78

Creamy Orange Ice Sherbet ...................................................................................... 79

Lime Creme Sherbet .................................................................................................. 80

Tangy Blueberry Sherbet ........................................................................................... 81

Raspberry Buttermilk Sherbet .................................................................................... 82

Sorbet ............................................................................................................................ 83

Berry Wine Sorbet ..................................................................................................... 83

Watermelon Lime Sorbet ........................................................................................... 84


Grapefruit Mint Sorbet ............................................................................................... 85

Perfect Pineapple Sorbet ........................................................................................... 86

Double Sweet Treat Apricot Sorbet ........................................................................... 87

Strawberry Lemon Sorbet .......................................................................................... 88

Crazy For Cantaloupe Sorbet .................................................................................... 89

Cherry Jubilee Sorbet ................................................................................................ 90

Frozen Pops .................................................................................................................. 91

Classic Fruity Drink Icy Pops ..................................................................................... 91

Frozen Fruit Juice Pops ............................................................................................. 92

Pineapple Buttermilk Freezer Pops ........................................................................... 93

Fruit Cocktail Ice Pops ............................................................................................... 94

Layered Fresh Fruit Honey Icy Pops ......................................................................... 95

Minted Cantaloupe Freezer Pops .............................................................................. 96

Pineapple Vanilla Cream Icy Pops............................................................................. 97

Orangesicle Creme Pops ........................................................................................... 98

Old Fashioned Homemade Frozen Fudge Pops ....................................................... 99

Orange Cream Yogurt Freezer Pops ....................................................................... 100

Maple Mocha Cappuccino Pops .............................................................................. 101

Smooth Banana Raspberry Yogurt Pops ................................................................. 102

Fresh Apricot Citrus Pops ........................................................................................ 103

Banana Peach Yogurt Dream Pops ......................................................................... 104

Boastful Berry Smoothie Pops ................................................................................. 105

Crazy Combo Frozen Fruit Pops ............................................................................. 106

Banana Strawberry Cremesicle Pops ...................................................................... 107

Healthy Strawberry Apple Yogurt Pops ................................................................... 108


Whipped Cream Fudge Almond Pops ..................................................................... 109

Chocolate Peanut Butter Freezer Pops ................................................................... 110

Tropical Isle Frozen Pops ........................................................................................ 111

Berry Blue Strawberry Swirl Icy Pops ...................................................................... 112

Easy Fudge Pudding Pops ...................................................................................... 113

Cool Double Cherry Icy Pops .................................................................................. 114

Rocky Road Fudge Freezer Pops............................................................................ 115

Minty Blackberry Frozen Pops ................................................................................. 116

Fresh Rosemary Lemonade Icy Pops ...................................................................... 117

Thyme For Peachy Pops ......................................................................................... 118

Exotic Lime Strawberry Cilantro Icy Pops ................................................................ 119

Recommended Resources .......................................................................................... 120

Crockpot Cooking Made Simple .............................................................................. 120

Freezer Cooking Made Simple ................................................................................ 120

Simple Summer Cooking ......................................................................................... 120

Meal Planning Made Simple .................................................................................... 121

Menu Planning Central ............................................................................................ 121

Dining On A Dime .................................................................................................... 121

Keeping It Clean ...................................................................................................... 122


Introduction

Frozen treats are as ancient as, well, ice and snow. From the first moment someone

mashed berries into a bowl of snow, we were hooked.

From that simple beginning, frozen treats have evolved, using sugar, chocolate, coffee,

fruit, and even herbs for flavor. Milk and cream were introduced to the recipes. The

freezing method was perfected by using salt to cool the ingredients faster. Churning the

frozen mixture was found to create a smoother texture. And, it appears the

experimenting goes on and on, which is a wonderful thing for us!

Since those ancient times, people have been creating a variety of frozen treats; some

simple, some complicated. For that reason, we now have categories that give us a

general idea of what to expect in a frozen treat. Granted, not all parts of the world

distinguish their frozen treats this way. When commercially prepared products are sold

in the United States, for instance, the government requires they meet certain criteria to

wear a certain label. With that said, let's take a look at a general guideline of what to

expect a particular frozen treat to be like:

1) Ice Cream — made with milk and sometimes with heavy cream and eggs 2) Frozen Yogurt — made with yogurt as the base and is softer than ice cream 3) Sherbet — made mostly of fruit and some milk and is lighter than ice cream 4) Sorbet — made with fruit and no dairy and is very light in flavor 5) Frozen Pops — frozen treat on a stick using any ingredients

As you can see, a lot has happened since that first bowl of berries and snow.

Frozen treats are a creation that started in homes, not factories. It took centuries before

the invention of refrigeration made mass-produced ice cream possible. Now, you can

enjoy a taste of ice cream with just a simple stop at any convenience or grocery store.


But, going back to the basics of creating frozen treats can be a lot of fun! Not only are

you making your own delicious recipes, you can enjoy the process with your family and

friends. Kids, especially, are amazed by the 'magic' of ice cream making.

Learning the basics about making frozen treats is the first step to creating your own

homemade 'magic.' Whether you use the simplest method or the most complicated, it's

all about the same thing - turning several food items into one yummy cold treat!

Let's get started...


With or Without - Muscle vs Machine

The first discussion that occurs whenever folks consider making ice cream at home is

"with or without." That is to say, with or without an ice cream making machine.

Can you make ice cream without a machine? Sure you can.

Considering people made ice cream for many centuries without the luxury of electric

mixers, hand-cranked churns, or refrigeration, we can assume we can do the same

thing today.

Here is a quick review of the basics of ice cream production:

The 'pot freezer method' describes the basic procedure. All that's needed is a bowl

placed inside a larger bowl that's been filled with ice and salt. The ingredients are

placed in the smaller bowl, which is placed in the bigger bowl that has been filled with

the ice and salt. The ingredients are then mixed vigorously by hand with a big spoon or

paddle, for a long time. This method was improved upon quite a bit when the hand-

crank churn was invented. Not only was it easier to mix, but the texture was smoother

and creamier.

This basic method, whether mixed by hand with a spoon or with an attached crank,

uses the same process: the ice and salt combination in the outer bowl works together

to lower the temperature of the ingredients to below freezing. The salt actually melts

the ice, which in turn absorbs heat from the mixture, speeding up the freezing process.

After the invention of the hand-cranked churn, homemade ice cream became a family

event during the summer. If an image comes to mind of a family sitting on a front porch

on a hot summer day, taking turns operating the crank on the ice cream churn, it's not

surprising. This is an image familiar to many of us.


Now that your taste buds are intrigued with the possibility of a delightful frozen treat,

let's take a look at how to make ice cream, either with or without an ice cream maker.


How To Make Ice Cream Without A Machine

If you don't have an ice cream maker, don't fret. You can make ice cream at home

without the aid of either a hand-cranked machine or an electric ice cream maker.

How? All you need is a freezer, and a little muscle.

Here's the method:

1. To begin the process, put a shallow stainless steel bowl in the freezer to get cold.

2. Now, in a separate mixing bowl, combining the ingredients as stated in the recipe directions.

3. Set the bowl (with the ingredients in it) in a larger bowl filled with ice and salt. Let chill for five to ten minutes, stirring ingredients with a whisk or spoon until mixture gets cold.

4. Pour the cold ingredients out of the bowl you mixed them in and into the 'frozen' stainless steel bowl in the freezer.

5. Put 'frozen' stainless steel bowl with ingredients back into freezer, then check in about 15 to 20 minutes to see if the mixture is starting to get frozen around the edges.

6. If so, take a heavy whisk, slotted spoon, or electric hand-mixer and stir the mixture, briskly, breaking the frozen edges up and beating into the rest of the mixture. Rapid, brisk stirring will help the ice cream get smooth and creamy.

7. Repeat this brisk mixing every 30 minutes until the mixture becomes a solid 'ice cream' texture. You may need to mix the ice cream 4 to 6 times before the consistency is right. (If the mixture freezes too solid too quickly, put in the refrigerator so it softens enough to mix again; mix and put back in freezer and repeat.)

8. Once the ice cream has set up properly, is smooth, creamy, and semi-solid, transfer it into a freezer container with a cover. Cover and store in freezer for at least one hour before serving; longer if you like it more firm.


How To Make Ice Cream With A Machine

What happens if you find an ice cream recipe that doesn't call for an electric or hand-

cranked ice cream maker? Can you use your modern day conveniences for those

made-by-hand ice cream recipes?

Sure you can! Here's how:

1. Prepare and mix the ingredients as called for in the recipe.

2. Fill the ice cream maker according to the manufacturer's directions, and process according to the instructions.

3. If the entire recipe doesn't fit in the ice cream maker, just work in batches. Put an empty bowl in the freezer first. Also keep the ingredients refrigerated between batches. Then, process one batch at a time, pouring each batch as it finishes into the bowl in the freezer, covering the bowl after each addition. Continue until all of the mixture is processed in the ice cream maker.

4. When complete, stir together the mixture in the freezer bowl, then transfer to airtight freezer-safe container, cover and freeze until firm.


Ice Cream Machine Facts

If making frozen treats at home is something you and your family will want to enjoy

often, an ice cream machine may be in your future.

Even though the process of freezing ingredients to produce ice cream hasn't changed,

the equipment has. Nowadays, ice cream machines are almost as varied as ice cream

recipes.

Finding an ice cream machine that fits your needs takes a bit of research. You'll find

many sources for product reviews that will give you an idea of which machines to

consider. Of course, convenience costs money, so the closer you get to set-it-and-

forget-it, the more you'll pay.

As discussed earlier, the freezing process is simple: get the ingredients very cold and

stir, stir, stir. What separates one ice cream machine from another is in exactly how the

ingredients are kept cold and how the stirring occurs.

Let's take a look at the basic facts about the types of ice cream machines on the

market.

Old fashioned ice and salt cooler This maker has an outer container which holds ice and salt, with an electric motor or hand-crank that operates a paddle inserted in an inner canister that holds the ingredients. You might think these simple makers would be the least expensive of all the models. But, it's not necessarily so. Yes, you can find nice quality makers with an electric mixer for around $30, but you can also find designer models for over $150.

Pre-frozen insulated canister


This maker has a special hollow-wall canister with a gel or liquid, that you put in your freezer before making the ice cream. This frozen canister holds the cold long enough for the ice cream maker to work. Again, prices are dependent on features. You can find a nice maker for around $50, or you can spend in the upwards of $90, or more. Keep in mind that you have to pre-freeze the canister, which means you won't be able to make a second batch right away without a second canister ready in the freezer. Buying extra canisters is possible, but adds to the expense.

True compressor freezer This machine is like having a stirring paddle in your refrigerator's freezer compartment. It's a self-contained freezer which only requires putting ingredients in, plugging it in, and flipping a switch. Of course, this convenience costs money. You can expect to pay around $200 to $250 for one of these professional-style machines. But, if you want to make batch after batch after batch of ice cream or other frozen treats, these machines deliver.

Decision Time

Consider how involved you want to get in ice cream making before you make your

decision. Then check the features and prices that will suit your family. You may want to

start small, then upgrade as you learn more. Be sure to check into some of the clever

little ice cream makers that are fun to use and entertaining, especially for kids.

Once you get your ice cream making equipment together, it's time to explore the world

of recipes. Whether you're making ice cream, frozen yogurt, sherbet, or sorbet, it all

comes down to the recipe.

Let your imagination, and your good taste, guide you.

Have fun and enjoy!


We Can't Forget The All Time Family Favorite - Frozen Pops

Our discussion of frozen treats wouldn't be complete without including one of our all

time favorites - frozen pops. Putting a stick in a tasty blend of ingredients, then freezing

it solid, is a brilliant idea that has become a part of our summertime landscape.

It seems as if these icy pops have been a part of our history almost forever. But, how

did someone come up with the idea? Let's take a look...

The Story of the Original Popsicle® Brand Ice Pop

Doesn't it seem like the best invention stories are about the accidental ones? If you've

ever wondered where those frozen treats on a stick came from, here's the story

according to the Popsicle company's own website.

(Learn more fun facts by visiting Popsicle® at www.Popsicle.com/The-Popsicle-

Story.aspx.)

Here's the story:

"The Popsicle® brand is an American classic, with more than 30 creative variations of

the original Popsicle® product. And believe it or not, it all started with an accident!

In 1905, 11-year-old Frank Epperson left a mixture of powdered soda, water, and a

stirring stick in a cup on his porch. It was a cold night, and Epperson awoke the next

morning to find a frozen pop. He called it the "Epsicle."

It was a hit with his friends at school, and later with his own kids. They constantly called

for "Pop's 'sicle." So in 1923, Epperson changed the name and applied for a patent. A

http://www.popsicle.com/The-Popsicle-Story.aspx

http://www.popsicle.com/The-Popsicle-Story.aspx


couple of years later, Epperson sold the rights to the brand name Popsicle® to the Joe

Lowe Company in New York. The rest is history!"

Yes, that little accident has thrilled kids, and grownups, for generations. What's

happened through the years is an explosion of creations based on this simple treat with

a handle.

Fans of the frozen pop have experimented with ingredients to expand on the notion of

something cool and refreshing to eat on a stick. The recipes we share here are

evidence of the love we have for creative ideas when it comes to a simple, perfect treat.

Now, on to the recipes.

Enjoy!


Ice Cream

Old-Tyme Vanilla Custard Ice Cream

2 quarts half-and-half cream

2 cups sugar

1 vanilla bean

4 teaspoons vanilla extract

24 large egg yolks

Run the tip of a sharp knife lengthwise down the vanilla bean and scrape the seeds out

into a small cup.

In a large saucepan, put the half-and-half, sugar, vanilla seeds, and vanilla extract; stir

together; put saucepan over medium high heat and bring just to a boil, then immediately

remove from the heat and set aside.

In a large bowl, put the egg yolks and whisk until smooth.

Remove 1 cup of the cream/vanilla mixture and very slowly start drizzling a steady, but

slow, stream into the egg yolks, whisking constantly.

Continue whisking, and add another 1 cup of cream/vanilla mixture, drizzling a steady

stream into the egg yolks, then add another 1 cup in the same way, then 1 more cup -

for a total of 4 cups. Add egg mixture to saucepan, whisking well.

Now,take the bowl of eggs and pour into the saucepan with the remaining cream/vanilla.

Put saucepan back over medium high heat, and cook, stirring constantly, until

thickened. Test with a wooden spoon; when the mixture coats the wooden spoon and

sticks well, it's thick enough. You can test with a candy thermometer; it should read 170

degrees. BE SURE not to let it boil. This is your 'custard' to make the ice cream.

Pour custard through a fine sieve (or line a colander with several layers of cheesecloth)

into a stainless-steel bowl which is sitting in a larger bowl filled with ice and a little water.

Let the custard cool in the bowl/ice bath, stirring several times until cooled completely.

Remove stainless-steel bowl with cool custard, cover well with plastic wrap (pressed on

the surface of the custard) and put in refrigerator for 2 to 3 hours. (Stir a few times to

help prevent skin from forming.


Remove from refrigerator and uncover; peel off any skin that may have formed.

Fill your ice cream maker with cold custard and freeze according to manufacturer's

instructions.

Store in freezer in covered freezer container.


Chocolate Malted Ice Cream

2 1/2 cups skim milk

2/3 cup sugar

1/2 cup nonfat dry milk

1/2 cup malted milk powder

3 1/2 ounces unsweetened chocolate, chopped

3/4 cup pasteurized liquid egg whites

1 tablespoon vanilla extract

1/4 teaspoon salt

Put the skim milk, sugar, dry milk, malted milk powder, and chocolate in a blender

container and turn blender on, processing until smooth.

Pour the mixture into a large heavy saucepan, put over medium heat, and bring mixture

to a simmer, whisking constantly; remove from heat.

Put liquid egg whites into a large bowl. Start slowly pouring hot milk mixture into the egg

whites, constantly whisking until all milk is added and mixture is smooth; continue

whisking and add vanilla extract, then salt, whisking until combined.

Cover with plastic wrap and put in refrigerator for at least 3 hours or overnight.

Pour mixture into ice cream maker and process according to manufacturer's directions.

Scoop into container, cover, and put in freezer until hardened, or enjoy immediately.


Blended Chocolate Mint Ice Cream

1 1/4 cup heavy cream

1 cup milk

1/3 cup sugar

1 cup mint chocolate chips

2 egg yolks

1/8 teaspoon salt

Combine heavy cream, milk, sugar, and mint chocolate chips in a saucepan, put over

low heat, whisk together constantly until the chocolate chips almost completely melt and

mixture is smooth; remove from heat, continue stirring until chocolate completely melts.

In a medium bowl, whisk the egg yolks and salt briskly until thickens.

Gradually stream the chocolate mixture into the egg yolk mixture, whisking constantly,

until well blended. Put bowl in refrigerator and chill for 30 minutes.

Pour mixture into ice cream maker and process according to manufacturer's

instructions.

When done, scoop ice cream into container, cover, and put in freezer to harden

completely and 'ripen' for about 4 hours.


Three Ingredient Chocolate Ice Cream

1 quart skim or low-fat chocolate milk

1/2 cup sweetened condensed milk

1 3/4 cups whipped topping

In a large bowl, pour the chocolate milk and the sweetened condensed milk and whisk

together to combine well.

Fold in whipped topping using a rubber spatula, in a "bottom to top" motion. Don't over

mix.

Put mixture into ice cream maker and process according to manufacturer's directions.

If you want it firmer, put in container, cover, and put in freezer for 1 to 4 hours to harden.


No Cook Double Chocolate Almond Ice Cream

1 (14 oz) can sweetened condensed milk

1 (5 oz) can evaporated milk

2 cups whole chocolate milk

2/3 cup chocolate syrup

3/4 cup toasted sliced almonds

In a large bowl, whisk together the milks and chocolate syrup until blended; cover bowl

and chill 30 minutes.


instructions.

Scoop ice cream into freezer-safe container, cover, and put in freezer for 15 minutes.

Remove from freezer and stir in almonds, cover again, then return to freezer for 3 to 4

hours or until hardened.


Coffee Klatsch Ice Cream

1/4 cup sugar

1 tablespoon cornstarch

1 tablespoon instant coffee granules

2 tablespoons butter, melted

1 cup milk

1 teaspoon vanilla extract

1 can (14 ounces) sweetened condensed milk

2 cups heavy whipping cream

In a large saucepan, whisk together the sugar, cornstarch, coffee, and butter until well

blended, then, While whisking, slowly stir in milk.

Put saucepan over medium heat and bring mixture to a boil, cooking, stirring constantly,

for about 2 minutes or until thickens.

Remove the pan from the heat and whisk in the vanilla extract; allow to sit on the

counter until cool.

When cool, whisk in the sweetened condensed milk.

In a large COLD stainless steel bowl, pour whipping cream and beat with an electric

mixer until stiff peaks are formed; then fold this into the cooled milk/coffee mixture.

Spoon this mixture into a freezer-safe shallow pan, cover and put in freezer for at least

5 to 6 hours or until it hardens.


Mighty Mocha Latte Ice Cream

3/4 cup sugar

2 tablespoons cornstarch

1 tablespoon instant espresso

1/8 teaspoon salt

2 cups milk

1 cup heavy whipping cream

1 egg yolk

1 1/2 teaspoons vanilla bean paste (or real vanilla extract)

1 cup chopped pecans

2 ounces finely chopped semisweet chocolate

In a large heavy saucepan, whisk together the sugar, cornstarch, espresso, and salt.

Gradually whisk in the milk and heavy whipping cream until blended well; put saucepan

over medium heat and cook, stirring constantly, approximately 10 to 12 minutes, or until

mixture thickens; remove from heat.

In a separate bowl, whisk egg yolk until frothy and thickened a bit.

Start slowly streaming 1 cup of hot milk/cream mixture into egg yolk, whisking

constantly, until combined, then pour yolk mixture into hot milk/cream in saucepan,

whisking constantly.

When combined, whisk in vanilla bean paste; set aside and allow to cool at least 1 hour,

stirring occasionally.

Place plastic wrap over bowl when cooled down, making sure the plastic is in direct

contact with the cream mixture; put in refrigerator for 8 hours or overnight.

When getting ready to make ice cream, heat the oven to 350 degrees; put pecans in a

single layer on a baking sheet, and bake for about 8 to 9 minutes or until toasted,

tossing or stirring halfway through the cooking process; remove from oven and allow to

cool completely.

Remove cream mixture from refrigerator, whisk again, and pour into ice-cream maker;

process according to manufacturer's instructions.

When ice cream is done processing, remove to a large bowl and stir in the toasted

pecans and the chopped chocolate, then transfer to container, cover, and put in freezer

for 3 to 4 hours or until firm.


Java Mocha Ice Cream

1 (8-ounce) package semisweet chocolate squares, coarsely chopped

1/4 cup strong brewed coffee

2 cups whipping cream

1 cup half-and-half

3/4 cup sugar, divided

3 tablespoons instant coffee granules

4 egg yolks

Put chopped chocolate in a 1 quart microwave safe bowl and microwave at High level

for three 30 second intervals, stirring in between each interval, until the chocolate is

melted; remove and stir in brewed coffee; set mixture aside.

In a heavy saucepan, add whipping cream, half-and-half, 1/2 cup sugar, and coffee

granules; place over medium-high heat and bring to a boil, stirring constantly until sugar

and coffee granules dissolve; set aside.

In separate bowl, using an electric mixer, beat the egg yolks and remaining 1/4 cup

sugar at high speed until frothy and pale yellow.

Turn electric mixer to low speed and start gradually pouring in the hot cream mixture

into egg yolk mixture with mixer running; when totally combined, return mixture to

saucepan.

Put saucepan over medium heat and cook, stirring constantly, 6 to 7 minutes or until

mixture thickens and coats a wooden spoon; remove from heat.

Take melted chocolate mixture and stir into mixture in saucepan,

Pour into a large bowl and cover with plastic wrap, then put into refrigerator and chill at

least 2 hours.

Pour chilled mixture into ice cream maker and prepare according to manufacturer's

instructions.

Spoon ice cream into container, cover, and freeze for 3 to 4 hours to harden completely.


Chocolate Espresso Ice Cream

1/2 cup sugar


1/8 teaspoon salt

2 cups low-fat milk

1 cup half & half

1 egg yolk

2 tablespoons instant espresso granules

1/4 cup grated or shaved semisweet chocolate baking bar

Whisk together sugar, cornstarch, and salt in a large heavy saucepan, then slowly add

milk and half & half, whisking to combine. Put saucepan over medium heat and cook,

stirring constantly, 8 to 10 minutes or until mixture thickens slightly; remove from heat

and set aside.

In separate bowl, whisk egg yolk briskly until slightly thickened and frothy.

Take 1 cup of the hot milk mixture and very gradually start drizzling into the egg yolk,

whisking constantly; then take the egg yolk mixture and return to saucepan, whisking

constantly.

Add the espresso to the saucepan, whisking constantly.

Pour the mixture through a fine-mesh sieve (or a cheesecloth lined colander) into a

large stainless steel bowl; let cool on counter for 1 hour, stirring occasionally. When

cool, cover bowl with plastic wrap, pressing it gently to the surface of the cream mixture,

and put in refrigerator for at least 8 hours or overnight.

Pour mixture into ice cream maker, and process according to manufacturer's

instructions.

Halfway through the process, stir in the chocolate, continue processing.


completely, about 3 to 4 hours.


Summer Strawberry Chocolate Ice Cream

1 tablespoon water

1 1/2 teaspoons unflavored gelatin

3 cups skim milk, divided

3 large egg yolks

1 can (14 oz) sweetened condensed milk

1 vanilla bean

3/4 cup chopped fresh or frozen strawberries

1/4 cup mini chocolate chips

Put water in a bowl and sprinkle gelatin in; let stand at room temperature, and stir a few

times while you make the rest of the recipe.

Into a large heavy saucepan, pour 1 1/2 cups of the milk. Then, prepare the vanilla

bean; cut lengthwise through bean with small sharp knife; scrape out the seeds directly

into the milk in saucepan and add the pod, too.

Put the saucepan over medium heat and heat the milk mixture until it steams, but does

not bubble.

In separate big bowl, Whisk egg yolks and sweetened condensed milk together.

Gradually start pouring in the heated milk, whisking constantly until all the milk is

incorporated and blended well; then pour the mixture back into the saucepan and return

to burner on medium heat; stir constantly for about 3 to 5 minutes, until the custard

coats and sticks to a wooden spoon. Be sure not to let mixture boil.

Pour the custard through a fine-mesh sieve (or a cheesecloth lined colander) into a

large stainless steel bowl; whisk in the softened gelatin and whisk until melted.

Pour in the remaining 1 1/2 cups and whisk until combined well.

Cover bowl with plastic wrap (making sure plastic touches the surface of the mixture)

and refrigerate at least 2 to 3 hours.

Remove chilled mixture from refrigerator and whisk, then pour into an ice cream maker

and process according to manufacturer's directions.

During the last 5 minutes of processing, add strawberries and chocolate chips, and

continue processing.

Scoop the ice cream into a container, cover, and put in freezer to harden.


Fresh Strawberry White Chocolate Ice Cream

1 1/2 cups white chocolate chips

2 Tablespoons REAL vanilla extract

3/4 cup sour cream


3 cups fresh strawberries, chopped fine

2 1/2 cups heavy whipping cream

In a double boiler (or a small pot inside a bigger pot filled with water) over medium heat,

melt white chocolate chips, stirring until starting to melt, then removing insert, and

continue to stir until completely melted.

Add into the white chocolate the REAL vanilla extract, sour cream, and sweetened

condensed milk, stirring to combine; let cool to room temperature.

Stir strawberries into cooled chocolate mixture.

Put heavy whipping cream in COLD stainless steel bowl and beat until soft peaks form.

Fold whipped cream into cooled white chocolate/strawberry mixture.

Spoon mixture into a large plastic food container with a tight cover; put in freezer for 5 to

6 hours or overnight until frozen solid.


Simply Dreamy Strawberry Ice Cream

3 cups fresh frozen strawberries

2 eggs

2 cups half-and-half

1 cup whipping cream

1 1/4 cup sugar

1/4 teaspoon vanilla

Puree fresh frozen strawberries in food processor until smooth. (Buy fresh strawberries

and freeze them, rather than buy frozen strawberries.) Set aside.

Put eggs in cold stainless steel bowl and Whip eggs vigorously with whisk.

Add to the eggs, the half-and-half, whipping cream, sugar, and vanilla, stirring to

combine.

Add pureed strawberries and mix until blended thoroughly.

Pour mixture into properly prepared (cold) ice cream maker and start machine, freezing

according to machine's instructions.

Put in freezer safe container, cover, and keep frozen until ready to serve. The longer

you keep it in the freezer, the more solid it will become.


Strawberry Swirl Ice Cream

2 cups heavy cream

1 cup plus 1/2 cup sugar

4 large egg yolks

1/8 teaspoon salt


1 quart strawberries, hulled and cut into 1/2-inch slices

In large saucepan, combine heavy cream, 1 cup sugar, egg yolks, and salt; put over

burner set to medium-low heat, stirring constantly with wooden spoon. Using candy

thermometer, test when mixture reaches 160 degrees, which will take about 10 to 15

minutes. If you don't have a thermometer, use the 'wooden spoon test' - when custard

coats the wooden spoon and sticks there, it's ready.

Put a fine-mesh strainer in a stainless steel bowl inside a larger bowl with an ice bowl;

then stir in the vanilla extract.

Cover mixture with plastic wrap (pressing onto surface of mixture) and refrigerate for at

least 4 hours.

In a large saucepan, put strawberries and 1/2 cup sugar; place on burner on medium-

high and bring to a boil; continue boiling, uncovered, for 3 to 4 minutes or until

strawberries form a syrup. Remove from heat and refrigerate (will be used in preparing

ice cream).

When custard has cooled in refrigerator for at least 4 hours, take strawberry mixture out

and take 1 cup of cooked strawberries and put in food processor and puree, keeping the

remaining strawberries in refrigerator for later.

Stir the pureed strawberries into the chilled custard mixture until blended well.

Pour this mixture into the ice cream maker and process according to manufacturer's

directions.

When done, transfer the ice cream mixture to a shallow freezer-safe container; spoon

the remaining strawberries from refrigerator on top of the ice cream and run a kitchen

knife in a swirling motion to distribute the strawberries through the ice cream, creating

the swirl.

Cover the ice cream and put in the freezer and freezer for at least 4 more hours.


Peachy Cheese Cake Ice Cream

2 1/2 cups half-and-half (or light cream), divided

3/4 cup granulated white sugar

1/2 cup packed brown sugar

2 eggs, beaten

1 package (8 oz) cream cheese, softened

2 cups fresh or frozen (thawed), unsweetened peaches

1/2 teaspoon lemon zest

1 tablespoon lemon juice

1 teaspoon vanilla

In a large saucepan combine 1 1/2 cups of the half-and-half, granulated sugar, brown

sugar, and eggs and put over medium heat; stir and bring just to a boil (do not allow to

fully boil); remove from heat and set aside. Don't worry if it looks a little lumpy or

curdled; that's fine.

Put cream cheese in a large bowl and beat with an electric mixer until smooth.

Keep mixer running and gradually add the half-and-half/sugar mixture, mixing until

smooth; cover bowl and refrigerate for 2 to 3 hours or until cold.

Put peaches in food processor and process half the peaches until almost smooth.

Chop remaining peaches with a sharp knife into coarse-cut, bite size pieces; set aside.

Remove bowl from refrigerator when cold and stir in the remaining half-and-half, the

smooth-processed peaches, lemon zest, lemon juice, and vanilla.

Put mixture into your ice cream maker and process/freeze according to manufacturer's

directions. When done, stir in the coarsely chopped peaches and put in container with

cover, and put in freezer for at least 4 to 6 hours.


Pecan Praline Peach Ice Cream

3/4 cup sugar


1/8 teaspoon salt

2 cups milk


1 egg yolk

1 1/2 teaspoons vanilla bean paste (may substitute vanilla extract)

1 cup peeled and coarsely chopped peaches

2 tablespoons light corn syrup

1 1/2 tablespoons butter

1 cup coarsely chopped pecans

1/4 teaspoon kosher salt

In a large heavy saucepan, put the sugar, cornstarch, and salt and whisk to combine;

then, while whisking, slowly pour in the milk and whipping cream. Put saucepan over

medium heat and cook, stirring constantly, for about 10 minutes or until mixture

becomes thicker; remove from heat.

Put egg yolk in a bowl and Whisk until frothy; then, while whisking, gradually pour in 1

cup of the hot milk/cream mixture; then add yolk mixture into milk/cream mixture in

saucepan, constantly whisking while adding.

Finally, Whisk into the saucepan the vanilla bean paste and allow mixture to cool for at

least 1 hour, whisking occasionally.

During the 1 hour cooling time, prepare the remaining ingredients.

Put peaches and corn syrup in a saucepan over medium heat; cook for about 5

minutes, stirring frequently; mash with a potato masher until semi-smooth and set aside

to cool for 1 hour, or until cream mixture is cool.

Add the peach mixture to the saucepan with the cooled cream mixture, stir to combine;

cover with plastic, pressing it directly on the surface to keep it from forming a skin, and

put in refrigerator for at least 8 hours or overnight.

Prepare pecan mixture by melting butter in a small skillet over medium heat, then add

pecans, and cook for about 7 to 9 minutes, stirring constantly; remove from and sprinkle

with the kosher salt; allow to cool at room temperature for at least 30 minutes.


To prepare ice cream, take cream/peach mixture out of refrigerator and pour into

prepared ice cream maker and freeze according to manufacturer's directions.

When done, stir the pecans into the ice cream, then transfer to a freezer container,

cover tightly, and put in freezer to harden for about 3 to 4 hours.


Mango Melon Ice Cream

2 cups whole milk

2 cups buttermilk

2 cups half & half

1 cup sugar


1 1/2 cups chopped mango

1 1/2 cups chopped cantaloupe

Put the milk, buttermilk, half & half, sugar, and vanilla in a big bowl and whisk until the

sugar dissolves completely.

Put the mango and cantaloupe in a food processor (or blender) and process until you

get a puree texture.

Add fruit to milk mixture and stir until well combined.

Pour into ice cream maker and process according to the manufacturer's directions.

When done, transfer to a covered freezer container and put in freezer for 3 to 4 hours

until mixture hardens.


Peppermint Candy Ice Cream

2 1/2 cups low-fat milk, divided

2 large egg yolks


1 can (14 oz) fat-free sweetened condensed milk

2/3 cup crushed peppermint candies (about 25 candies)

In a large heavy saucepan, stir together 1 1/4 cups milk and the egg yolks; put pan over

medium heat and cook about 7 to 8 minutes or until thickens, stirring constantly.

Cool the milk/egg mixture at room temperature, then pour into large bowl.

Into the bowl with the milk/egg, add the vanilla extract and sweetened condensed milk,

stirring until blended well, then cover and put in refrigerator until completely chilled,

about 1 hour.

Remove bowl from refrigerator and stir in the crushed peppermint candies. Pour the

mixture into an ice-cream maker and freeze according to manufacturer's instructions.

When done, scoop ice cream into a freezer container, cover and put in freezer for at 2

to 4 hours or until hardened.


Easy No-Cook Lemon Lime Ice Cream

4 cups whole milk

1 1/2 cups sugar


1 teaspoon lemon zest

1/3 cup lemon juice

1 teaspoon lime zest

3 tablespoons lime juice

Put milk, sugar, whipping cream, lemon zest, lemon juice, lime zest, and lime juice in a

large bowl and whisk to combine well. This may appear lumpy or curdled; that's just

fine.

Put mixture into ice cream maker and process according to the manufacturer's

directions.

Scoop finished ice cream into freezer container, cover, and put in freezer for about 4

hours to harden.


Cherry Razzy Ice Cream

3/4 cup sugar

1 envelope unflavored gelatin

4 cups whole milk

4 eggs, beaten

1 pound dark sweet cherries, pitted and halved

1 pkg (12 oz) frozen unsweetened red raspberries (or 3 cups fresh)

1/4 cup frozen orange juice concentrate, thawed

In a large heavy saucepan, put sugar and gelatin, stirring to combine.

Add milk to saucepan, whisking well; put pan over medium heat just until mixture starts

to boil, stirring constantly; remove from heat.

Take about 1 cup of the milk mixture and slowly drizzle into the bowl with the beaten

eggs, whisking constantly; then pour this egg mixture into the saucepan, stirring

constantly.

Return the saucepan to the burner, and cook, stirring constantly for 2 to 3 minutes or

until mixture thickens (coats a spoon). Be sure not to let mixture boil.

Remove from heat and stir in the cherries, raspberries, and orange juice concentrate;

cover and put in refrigerator to chill for 5 hours or overnight.

To make, put mixture into ice cream maker and process according to manufacturer's

directions.

You can harden, or 'ripen' the ice cream by putting it in a covered freezer container for 4

to 5 hours.


Spiced Pumpkin Ice Cream


3/4 cup packed dark brown sugar

5 egg yolks

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1/4 teaspoon salt


1 tablespoon cognac or brandy

1 cup canned (un-spiced) pumpkin

In a large heavy saucepan, combine the whipping cream and brown sugar; put pan over

medium heat and cook for about 4 to 5 minutes, stirring constantly, until mixture starts

to bubble; remove from heat.

In a separate bowl, whisk together the egg yolks, cinnamon, nutmeg, allspice, cloves,

and salt.

Take 1/2 cup of the hot cream/sugar mixture and gradually pour into the egg mixture,

whisking constantly until smooth; then pour the egg mixture into the remaining hot

cream in saucepan, whisking as you add.

Put saucepan over medium heat and cook about 4 to 6 minutes, stirring constantly, until

the mixture thickens (it should be thick enough to coat a spoon, and stick there.) Be

sure NOT to let mixture boil.

Pour the custard through a fine-mesh sieve (or a cheesecloth lined colander) into a

large stainless steel bowl; whisk in the vanilla and the cognac or brandy; then whisk the

canned pumpkin into the mixture. Cover surface with plastic wrap, making sure it is in

direct contact with the surface of the mixture (this prevents a skin from forming);

refrigerate at least 3 hours or overnight.

To prepare, pour the mixture into an ice cream maker and process according to the

manufacturer's directions.

Put finished product in container, cover and freeze until hardened.


Pecan Caramel Granola Crunch Ice Cream

3/4 cup quick-cooking oats

1 cup chopped pecans

1/4 cup all-purpose flour

2 1/4 cup firmly packed light brown sugar, divided

3 cups milk


1/2 teaspoon salt

4 egg yolks



2 tablespoons vanilla extract

1 (20 oz) jar caramel topping

Preheat oven to 350 degrees.

Put the oats, pecans, flour, and 1/4 cup brown sugar into a bowl, mix together, then

spread in a single layer on baking sheet and bake in preheated oven for 12 to 15

minutes. Remove and cool completely on top of a cooling rack. When cool put in food

processor and process until chopped fine; set aside.

In a large heavy saucepan, put remaining 2 cups brown sugar, milk, evaporated milk,

and salt, mix together and put over medium-low heat; bringing mixture to a simmer,

stirring constantly, for 1 to 2 minutes; set aside. Do NOT let mixture boil.

Put egg yolks in a separate bowl and whisk until light yellow and frothy.

Gradually start pouring into egg yolks 1 cup of the hot milk/sugar mixture, whisking

constantly; then pour egg mixture into saucepan, whisking constantly to combine.

Put saucepan back over medium-low heat, stirring constantly for 1 to 2 minutes or until

mixture begins to thicken; remove saucepan from heat; stir in whipping cream,

sweetened condensed milk, and vanilla extract until combined well, let sit and cool to

room temperature.

Pour mixture into ice cream maker and process according to manufacturer's instructions

only until partially frozen.

Open ice cream maker and add oat/pecan mixture and jar of caramel to top of mixture

in ice cream maker, then cover and continue processing according to manufacturer's

instructions until mixture is frozen.


Spoon mixture into container, cover, and put in freezer for 6 to 12 hours to harden

completely.


Lemony Cream Cheese Ice Cream

5 cups half & half (or light cream)

2 1/2 cups sugar

4 eggs, beaten

3 packages (8 oz size) cream cheese


2 tablespoons lemon juice


In a large heavy saucepan, stir together 3 cups of the half & half, sugar, and eggs. Put

over medium heat and cook, stirring constantly, until just comes to a boil; remove from

heat.

In a large mixing bowl, beat cream cheese with an electric mixer until smooth. Start

drizzling the hot cream mixture into the cream cheese, keeping the electric mixer

running.

Cover with plastic wrap and put in refrigerator to chill, at least 3 hours.

Stir remaining half & half into chilled mixture, along with the lemon zest, lemon juice,

and vanilla extract.

Spoon into ice cream maker and process according to the manufacturer's directions.

Put in container, cover, and put in freezer for 3 to 4 hours or until hardened.


Chocolate Chunk Banana Ice Cream

3 ripe bananas

1 1/4 cups whole milk

1/3 cup sugar

1 teaspoon real vanilla extract

1/8 teaspoon salt

1/2 cup heavy cream

3 ounces milk chocolate, chopped into tiny chunks

Get out your food processor; add the bananas, milk, sugar, vanilla, and salt; process

until smooth. Transfer banana mixture to a large bowl and add the heavy cream and

milk chocolate, stirring to combine.

Pour the mixture into an ice cream maker and process according to the manufacturer's

instructions.

Spoon the ice cream into a container, cover and put in freezer until hardened, about 4

hours.


Toasted Coconut Banana Ice Cream

2 cups sweetened flaked coconut

1 cup sugar

6 egg yolks

4 cups milk

2 cups half and half

1 can (15 oz) cream of coconut

2 teaspoons real vanilla extract

3 ripe bananas, mashed

Put coconut on a baking sheet and bake at 350 degrees for 10 to 12 minutes, stirring

occasionally, until lightly toasted.

Put sugar, egg yolks, and milk in a large heavy saucepan, and mix well. Put saucepan

over medium heat, cook whisking constantly, 18 to 20 minutes or until mixture thickens

(it should coat a spoon.) Do NOT let boil.

Remove from heat.

Whisk in the toasted coconut, half and half, cream of coconut, and vanilla extract.

With a rubber spatula, fold in bananas; then transfer into a large bowl.

Cover bowl with plastic food wrap and chill in refrigerator for at least 3 hours.

Remove mixture from refrigerator and pour into ice cream maker, processing according

to manufacturer's instructions.

Store in covered container in freezer to harden fully.


Spirited Rum Raisin Ice Cream

3/4 cup raisins

1/2 cup rum

1 cup milk

1/2 cup sugar

2 eggs

2 cups heavy cream

In a bowl, put the raisins and pour rum over, cover; let stand at room temperature

overnight to plump.

Put milk in a small saucepan over medium heat, stirring and heating until steaming.

In a separate bowl, whisk the eggs with the sugar.

Slowly add hot milk to egg/sugar mixture, whisking constantly, until all milk is

incorporated; then pour mixture back into the saucepan and cook over medium-low heat

until mixture thickens, stirring constantly. Be sure NOT to boil.

Remove from heat and let cool to room temperature.

Stir in heavy cream, cover and chill in refrigerator for at least 2 hours.

Pour into ice cream maker and process according to manufacturer's instructions.

During the last 5 minutes of processing, add the rum soaked raisins (use slotted spoon

to remove from bowl), and continue processing.

Put ice cream in container, cover, and put in freezer to harden fully.


Blueberry Cinnamon Ice Cream

1 tablespoon water


3 cups low-fat milk, divided

1 vanilla bean

3 large egg yolks

1 can (14 oz) nonfat sweetened condensed milk

1 cup fresh or frozen blueberries

1 teaspoon ground cinnamon

Put the water in a bowl and sprinkle the gelatin over the top. Set aside, stirring

occasionally.

In a large heavy saucepan, pour 1 1/2 cups milk, then cut the vanilla bean lengthwise

and scrape the seeds into the milk and toss in the pod.

Put the saucepan over medium heat and cook, stirring, until the milk steams, but does

not boil; remove from heat.

In a bowl, Whisk together the egg yolks and sweetened condensed milk. Very slowly

start pouring the milk from the saucepan into the egg mixture in bowl, whisking

constantly. When all the hot milk is whisked into eggs, pour the mixture back into the

saucepan and put over medium heat.

Cook mixture for 3 to 4 minutes, stirring constantly with a wooden spoon, until mixture

thickens and coats the spoon - do NOT boil.

Pour the mixture through a fine-mesh sieve, or a colander lined with cheesecloth, into a

large stainless steel bowl; stir in the gelatin mixture until blended well and gelatin is

melted.; then whisk in the remaining 1 1/2 cups milk.

Cover the custard with plastic food wrap, pressing it onto the surface and refrigerate for

at least 2 to 3 hours.

Take the mixture out of refrigerator and whisk again, then pour into ice cream maker;

then process according to manufacturer's directions.

Add the blueberries and cinnamon during the last 5 minutes of processing.

When done, scoop into container, cover, and put in freezer to harden.


First Class Cardamom Ice Cream

1 1/2 cups sugar

2 tablespoons all-purpose flour

5 cups milk

4 beaten egg yolks


1 1/2 teaspoons ground cardamom



In a large saucepan put the sugar and flour and whisk together.

Slowly whisk in 2 cups of the milk; then put over medium heat, cooking stirring

constantly until mixture starts to bubble and thicken, then cook for 1 more minute,

stirring gently.

Into the bowl with the beaten eggs, slowly whisk in about 1 cup of the hot milk mixture,

whisking constantly; then return the egg mixture to the saucepan with the hot milk;

continue cooking over medium heat, stirring, just until mixture starts to bubble again;

remove from heat.

Stir in vanilla, cardamom, lemon zest, and remaining milk; allow to cool at room

temperature.

Cover the surface of the custard with plastic wrap, and refrigerate for at least 3 hours, or

overnight.

When cold, remove from refrigerator and stir in the whipping cream, then pour into ice

cream maker and process according to manufacturers directions.

Scoop into freezer container, cover, and put in freezer for 3 to 4 hours or until hardens.


Heavenly White Chocolate Ice Cream

2 cups light cream (or half and half)

12 ounces white chocolate, coarsely chopped

4 eggs

1 1/2 cups sugar

2 cups heavy cream

Put cream (or half and half) double-boiler top, fill bottom with water, and put on medium

heat burner until water just comes to a simmer and milk gets warm; reduce heat and

add the chocolate, making sure the water is barely simmering, and heat until the

chocolate is melted, stirring frequently; remove from heat.

Put eggs in a medium size bowl and, using an electric mixer, beat the eggs; then add

the sugar to the eggs while the mixer is running and continue beating until all the sugar

is dissolved.

With mixer on slow speed, drizzle in the chocolate mixture until incorporated, then add

the heavy cream, mixing slowly until combined.

Cover bowl and refrigerate until completely cold.

Pour mixture into ice cream maker and prepare according to manufacturer's

instructions.

Scoop ice cream into container, cover and put in freezer for 4 to 5 hours or until

hardened.


Garden Mint Ice Cream

2 cups whole milk

1 Tablespoon - plus - 1 teaspoon cornstarch

3 Tablespoons cream cheese, softened

1 1/4 cups heavy cream

2/3 cup sugar

1 1/2 Tablespoons light corn syrup

1 cup coarsely chopped fresh mint leaves


In a small bowl, whisk together 2 tablespoons of the milk with all the cornstarch.

In a separate large bowl, whisk the cream cheese until smooth.

In a large saucepan, combine the remaining milk with the heavy cream, sugar, and corn

syrup; put over medium heat and bring to a boil, whisking constantly until the sugar

dissolves, about 3 to 4 minutes.

Remove from heat and gradually whisk in the cornstarch mixture.

Return saucepan to burner over medium-high heat and bring back to a boil and cook,

stirring constantly, until mixture is thickened slightly, about 1 to 2 minutes.

Take this mixture and gradually start adding it to the cream cheese mixture, whisking

constantly until smooth; then whisk in chopped mint, then the salt.

Make an ice bath in a large bowl with ice and a little water, then set the bowl with the

mixture in and let stand, stirring occasionally, for about 15 to 25 minutes or until cooled

down completely.

Pour the mixture through a fine-mesh sieve (or a cheesecloth lined colander) directly

into ice cream maker and process according to manufacturer's instructions.


completely and 'ripen' - about 4 hours.


Easy Minty Fig Ice Cream



2 cups whole milk

2 tablespoons sugar


2 cups coarsely chopped peeled fresh figs

1/4 cup fresh lemon juice

2 tablespoons sugar

2 teaspoons chopped fresh mint

Whisk together all three milks, 2 tablespoons sugar, and vanilla extract in a large bowl

until well blended. Cover and chill in refrigerator for 30 minutes.

When cold, pour milk mixture into ice cream maker and process according to

manufacturer's instructions.

When ice cream is 15 minutes from being ready, in a bowl, mix together the figs, lemon

juice, 2 tablespoons sugar, and chopped mint, then stick in your freezer (not the ice

cream maker) and freeze for 15 minutes.

Remove from freezer and stir cold fig/mint mixture into prepared ice cream mixture,

mixing well. Transfer completed mixture to container, cover, and put in freezer until

hardened, about 1 to 2 hours.


Raspberry Joy Ice Cream

4 cups fresh raspberries

1 1/2 cups sugar, divided

1/2 lemon, juiced

2 eggs

2 cups heavy cream

1 cup whole milk

In a bowl, put raspberries, 3/4 cup of the sugar, and lemon juice together and toss;

cover with plastic food wrap and refrigerate for 2 to 3 hours, mixing every half hour or

so.

When mixture is ready, prepare the ice cream.

In a separate bowl, whisk the eggs until light and fluffy; then start adding the remaining

3/4 cup sugar, a little at a time, and continue whisking until completely blended. Slowly

pour the heavy cream and the milk into the egg mixture and whisk to blend.

Take the raspberry mixture out of the refrigerator and drain the juice from the

raspberries into the cream mixture and blend well with the whisk.

Mash the raspberries with a potato masher, fork, or in a food processor until pureed;

then stir the puree into the cream mixture. Pour the mixture into the ice cream maker

and process following the manufacturer's instructions.


completely, about 3 to 4 hours.


Pumpkin Spice Custard Ice Cream

6 egg yolks

3/4 cup sugar

1/2 teaspoon vanilla extract

1 1/2 cups half and half

3/4 teaspoon pumpkin pie spice


1 1/2 cups canned solid pack pumpkin (un-spiced)

In a medium bowl, whisk egg yolks, sugar, and vanilla extract in medium bowl.

Put half and half in heavy saucepan over medium heat, heating until steams (do not

boil).

Very gradually whisk the hot half and half into the egg yolk mixture, add pumpkin pie

spice, then add the spice, and pour mixture back into saucepan.

Put saucepan over medium-low heat and cook, stirring constantly, until mixture

thickens, about 10 minutes. Be sure it doesn't boil; remove from heat.

Whisk the heavy cream and pumpkin into the saucepan.

Pour the mixture through a fine-mesh sieve (or a cheesecloth lined colander) into ice

cream maker and process according to manufacturer's instructions.


completely and to 'ripen' about 4 hours.


Old Fashioned Pistachio Ice Cream

1 to 1 1/4 cups shelled pistachios

2 1/2 cups milk

3 eggs

1 cup sugar

1 teaspoon almond extract


1 cup heavy cream, whipped into stiff peaks

Blanch pistachios by placing them in a heat-safe bowl, then pour boiling water over and

let stand for 1 minute, then drain, cool, and remove any peels.

Put nuts, milk, eggs, and sugar in food processor or blender and blend until a smooth,

green liquid forms; pour this mixture into a heavy saucepan.

Put saucepan over low heat and cook, stirring constantly, until mixture thickens enough

to coat a wooden spoon, about 20 to 25 minutes. Do not boil.

Remove from heat and pour into bowl set in a large bowl ice bath; allow to cool, then stir

in the almond and vanilla extracts.

Whip cream into stiff peaks, then fold whipped cream into custard mixture.


instructions.




Pistachio Cream Cheese Ice Cream

2 cups whole milk

1 tablespoon plus 1 teaspoon cornstarch

3 tablespoons cream cheese, softened


2/3 cup sugar

1 1/2 tablespoons light corn syrup

1/2 cup toasted pistachios, very finely ground

1/4 teaspoon pure almond extract


In a small bowl, whisk together 2 tablespoons of the milk with all the cornstarch.

In a separate large bowl, whisk the cream cheese until smooth.

In a large saucepan, combine the remaining milk with the heavy cream, sugar, and corn

syrup; put over medium heat and bring to a boil, whisking constantly until the sugar

dissolves, about 3 to 4 minutes.

Remove from heat and gradually whisk in the cornstarch mixture.

Return saucepan to burner over medium-high heat and bring back to a boil and cook,

stirring constantly, until mixture is thickened slightly, about 1 to 2 minutes.

Take this mixture and gradually start adding it to the cream cheese mixture, whisking

constantly until smooth; then whisk in ground pistachios, almond extract, and salt.

Make an ice bath in a large bowl with ice and a little water, then set the bowl with the

mixture in and let stand, stirring occasionally, for about 15 to 25 minutes or until cooled

down completely.

Pour the mixture through a fine-mesh sieve (or a cheesecloth lined colander) directly

into ice cream maker and process according to manufacturer's instructions.


completely and 'ripen' - about 4 hours.


Simply Scrumptious Peanut Butter Ice Cream

2 eggs

1/2 cup sugar

1/2 cup chunky peanut butter


1 1/2 cups milk

In a large bowl, whisk together the eggs and sugar until light and fluffy.

Whisk in the peanut butter until blended well and smooth.

Add the heavy cream and milk, whisking constantly to blend.


instructions.




Lip Smackin' Lemon Ice Cream

1 cup milk

1 cup sugar

1/3 cup fresh lemon juice



In a small saucepan, heat milk over medium-low heat until it just steams and has small

bubbles forming around edge of pan. Add sugar, whisking until dissolved; remove from

heat and allow it to cool completely at room temperature.

When it's cool, add the lemon juice and stir well; set aside.

In a large cold bowl, beat heavy cream until stiff peaks form; fold in vanilla extract, then

the cooled milk/sugar/lemon mixture.

Spoon mixture into a freezer-safe container, cover, and put in freezer for 4 to 6 hours or

until firm. At about 2 to 3 hours, stir the semi-frozen mixture and return to freezer.


Green Tea Delight Ice Cream

1/3 cup water

1/3 cup sugar

2 teaspoon green tea powder

1 cup heavy cream

1 cup light cream

In a small heavy saucepan over low heat, stir together the water and sugar until the

sugar dissolves completely, then let mixture simmer gently for 5 minutes; remove from

heat.

In a bowl, pour 1 tablespoon of the sugar syrup from the saucepan, then add the green

tea powder and stir together until blended; add the green tea/syrup mixture to the rest of

the syrup in the saucepan and stir until blended well.

Stir in the heavy cream and the light cream, whisking constantly until well blended.


instructions.




Ginger Cream Ice Cream

2 cups whole milk

2 cups heavy cream

1/2 cup finely chopped fresh ginger root

8 egg yolks

1/2 cup sugar

In a large heavy saucepan, add milk, cream, and ginger root; bring just to a simmer over

low heat (a few bubbles), then cover the saucepan, remove from heat, and let stand as

is for 20 minutes. Put saucepan back on burner over low, remove cover, and bring to a

simmer again, then remove from heat.

Pour mixture through a fine sieve or cheesecloth lined colander into a bowl. (Throw the

ginger that's strained off away.) Set milk mixture in bowl aside and let cool slightly.

In a separate bowl, whisk the egg yolks and sugar together until pale yellow and frothy.

Gradually drizzle the milk mixture into the egg/sugar mixture, whisking constantly until

combined well.

Pour this mixture into heavy saucepan over medium heat, stirring constantly, until

mixture thickens (should coat a spoon), about 4 minutes. (Be sure not to let boil.)

Pour the mixture through a fine-mesh sieve (or a cheesecloth lined colander) into a

large stainless steel bowl; let cool in refrigerator for 2 hours, stirring occasionally.


instructions.




Celebration Eggnog Ice Cream

6 eggs, separated

10 tablespoons sugar

pinch of salt

1/4 cup brandy

1/4 cup rum

2 tablespoons dry sherry

1 cup milk

2 cup heavy cream

1/4 teaspoon nutmeg, freshly grated

In the top of a double boiler, put the egg yolks, sugar, salt, brandy, rum, and sherry,

then set in the bottom of the double boiler filled with water over medium heat; cook,

stirring, until mixture thickens enough to coat a wooden spoon thoroughly.

Remove from heat, take the top of the double boiler out of the bottom.

Slowly drizzle the milk and heavy cream into the mixture, whisking until smooth, add the

nutmeg and whisk until combined; set aside and allow to cool completely before

proceeding.

In a cold stainless steel bowl, beat the egg whites until stiff peaks form, then fold them

in the cooled cream mixture.


instructions.




Chocolate Chip Cookie Dough Ice Cream

2 cups milk

1 3/4 cup sugar

1/2 teaspoon salt


4 cups heavy cream

2 cups light cream

1 cup chocolate chip cookie dough

Put milk into heavy saucepan over medium heat and heat until milk steams and bubbles

form around edge; remove from heat.

Add the sugar and salt to the milk and whisk until dissolved.

Stir in vanilla, heavy cream, and light cream; cover saucepan and refrigerate for at least

30 minutes.

Pour cooled mixture into ice cream maker and process according to machine's

instructions.

Once ice cream is done, dump into a large bowl and stir in the chocolate chip cookie

dough by breaking the dough up into tiny chunks and dropping in the ice cream, mixing

in until distributed throughout the ice cream.

When mixed in well, scoop ice cream into a freezer container, cover, and put in freezer

to harden completely and 'ripen' for about 4 hours.


Coffee Cup Ice Cream

1 cup milk

1/4 cup ground coffee

1 cup sugar

3 large eggs

1/8 teaspoon salt

1 Tablespoon vanilla extract


Heat milk in a heavy saucepan over medium high heat until small bubbles start to form

around the edges; remove from heat.

Into the saucepan, stir in ground coffee and half the sugar until blended well.

In a separate bowl, beat the eggs with a whisk until frothy.

Very slowly start drizzling hot milk/coffee mixture into the beaten eggs in bowl, whisking

constantly, until all milk is incorporated, then return to saucepan.

Add remaining sugar and salt to saucepan, whisking to combine, then turn heat to

medium high and, whisking continuously, cook for 3 to 4 minutes or until mixture is

thickened.

Remove saucepan from heat and stir in vanilla and 1 cup half and half.

Put saucepan in refrigerator until chilled completely. Pour the cooled mixture through a

fine-mesh sieve (or a cheesecloth lined colander) into a large bowl, then whisk in

remaining half and half until smooth.


instructions.




Toasted Butter Pecan Ice Cream

2 cups light cream

1 cup brown sugar

2 tablespoons butter

2 cups heavy cream


1/2 cup toasted chopped pecans

Mix together the light cream, sugar, and butter in a heavy saucepan over low heat;

cook, stirring constantly, until steamy hot and little bubbles start to form around the

edge.

Let the mixture cool at room temperature, or set in an ice bath.

When cool, stir in the heavy cream and vanilla extract.


instructions.

Mix toasted pecans in, then scoop ice cream into container, cover, and put in freezer to

harden completely and 'ripen' for about 4 hours.


Rhubarb Strawberry Pie Ice Cream

2 cups diced rhubarb, thawed if frozen

1 1/4 cups sugar, divided

1/2 cup water

2 tablespoons strawberry gelatin powder

1/2 teaspoon ground cinnamon

1/2 cup miniature marshmallows

1 cup whole milk

1/4 teaspoon salt



In a saucepan, Put the rhubarb, 1/2 cup of the sugar, and the water and bring it to a

boil.

Turn the heat to low, cover, and simmer slowly for 10 to 15 minutes or until the rhubarb

is tender.

Remove from the heat; sprinkle gelatin and cinnamon in rhubarb mixture and let stand

for 1 minute. After the 1 minute, stir the mixture until the gelatin is completely dissolved;

allow to cool to room temperature, then stir in marshmallows; set aside.

In a large heavy saucepan over medium-low heat, add the milk, salt, and remaining

sugar, heating until milk steams and starts to form little bubbles around the edge;

remove from the heat.

Stir heavy cream and vanilla extract into the custard mixture and put in refrigerator until

completely chilled, about 1 hour.

Pour the chilled mixture into ice cream maker and process for 10 minutes, or until the

mixture begins to get thick; add the rhubarb mixture to ice cream maker and continue

processing according to manufacturer's directions.

When done, transfer ice cream to a freezer-safe container, cover and put in freezer for 2

to 4 hours to harden.


Cool Banana Ice Cream

2 cups milk

2 cups heavy cream

2 eggs, beaten until frothy

1 1/4 cup sugar

1/4 teaspoon salt

1 cup pureed ripe bananas


1/8 teaspoon nutmeg

In a heavy saucepan over low heat, combine milk, cream, eggs, sugar and salt, cooking

and stirring constantly until mixture thickens, enough to coat a wooden spoon.

Put saucepan in refrigerator until the mixture cools completely.

When cooled, mix in the pureed bananas, vanilla extract, and nutmeg.


instructions.




Smooth Almond Ice Cream

1/4 cup blanched almonds

2 cups milk

2/3 cup heavy cream

3 egg yolks

1/2 cup sugar

Put almonds in a blender or food processor and process until they turn to a powder;

pour the milk and heavy cream in food processor while running, mixing until smooth.

In a heavy saucepan over medium heat, cook the almond/milk mixture, stirring

constantly, just until it comes to a boil, then remove from heat and set aside.

In a separate bowl, whisk together the the egg yolks and sugar until light and fluffy.

Slowly pour the almond/milk mixture into the bowl with the egg/sugar mixture, whisking

constantly, until blended well.

Return this mixture to the saucepan over medium-low heat, cook, stirring constantly,

until the mixture thickens enough to coat the back of a spoon. (Be sure NOT to let boil.)

Put in refrigerator to cool, about 1 to 2 hours.

When cool, pour mixture into ice cream maker and process according to manufacturer's

instructions.




Low Fat Homemade Vanilla Ice Cream

1 tablespoon water


3 cups skim milk, divided

1 vanilla bean

3 large egg yolks

1 can (14 oz) nonfat sweetened condensed milk

Put water in small bowl and sprinkle gelatin over the surface of the water; let stand,

stirring once or twice.

Meanwhile, pour half the milk (1 1/2 cup) into a large saucepan.

Using a small, sharp knife, cut vanilla bean lengthwise, open and scrape the seeds into

the milk in saucepan and then add the pod.

Turn burner on medium heat and put saucepan on; heating milk until it is just hot, not

bubbling.

In a bowl, put the egg yolks and condensed milk, and whisk together.

Take the hot milk and slowly start pouring it into the bowl with the eggs/condensed milk

mixture, whisking constantly.

Pour the milk/egg mixture back into the saucepan and continue cooking over medium

heat, stirring constantly until mixture thickens; test with a wooden spoon - if mixture

coats spoon and stays there, it's thick.

Be patient and do NOT boil.

Line a colander with several layers of cheesecloth (or use a fine mesh strainer), and

pour the custard through into a cold stainless steel bowl set in a larger bowl with an ice

bath.

Whisk the custard while adding the gelatin/water, continuing to stir until gelatin is

incorporated and custard is smooth.

Continue whisking while adding remaining 1 1/2 cups milk.

Place plastic wrap over surface of custard in stainless steel bowl and put in refrigerator

for several hours.

Remove from refrigerator, whisk again, then pour into a prepared ice cream maker.


Process according to manufacturer's directions.

To store, put ice cream in covered freezer container and store in freezer.


Sugar-Free Chocolate Ice Cream

1 tsp. plain gelatin

2 1/2 cups low fat milk, divided

1/2 cup sugar free chocolate drink mix

1 cup drained yogurt* see note (the solids from 2 cups yogurt strained overnight)

1 tsp. vanilla extract

dash salt

*Put 2 cups yogurt in cheesecloth lined colander and drain into a bowl in refrigerator

overnight. (Measure 1 cup drained yogurt for recipe.)

Put gelatin in saucepan with 1/2 cup milk; put over low heat and cook, stirring, until

gelatin dissolves; remove from heat.

Place the saucepan in a large bowl with ice cubes and allow to cool.

Pour cooled mixture into a blender or food processor and add the remaining milk,

chocolate drink mix, drained yogurt, vanilla extract, and salt; blend until smooth.

Pour into a bowl, cover and put in refrigerator until cold.


instructions.




Sugar-Free Vanilla Ice Cream

1 teaspoon unflavored gelatin

2 1/4 cup cold skim milk

1 cup nonfat dry milk

4 oz. egg substitute

5 teaspoon artificial sweetener

1/8 teaspoon lemon or almond extract


Put skim milk in a small saucepan, add gelatin and let sit for 2 minutes; put over low

heat and stir until gelatin dissolves; remove from heat and place saucepan in a large

bowl of ice water and allow to cool.

Combine remaining ingredients in a blender or food processor and process until

combined well; pour in milk/gelatin mixture and blend until smooth.

Pour into a bowl and refrigerate until cold.

Remove from refrigerator and whisk, then pour the mixture through a fine-mesh sieve

(or a cheesecloth lined colander) into ice cream maker and process according to

manufacturer's instructions.




Frozen Yogurt

Citrus Fresh Strawberry Frozen Yogurt

4 cups fresh strawberries, washed, stems removed, and hulled

1/3 cup sugar

2 tablespoons orange juice

1/2 cup nonfat or low-fat plain yogurt

Place strawberries in a food processor and process until smooth.

Add sugar and orange juice to food processor and process for 5 seconds.

Add yogurt and pulse food processor five to 10 times until blended.

Transfer mixture to a bowl, cover, and put in refrigerator until cold, at least 1 hour, but

may leave overnight.

When ready to prepare, pour mixture into an ice cream maker and process according to

manufacturer's directions.

You may serve this immediately, or transfer to a freezer container with a cover, and

allow to firm up in the freezer for several hours.


Honey Peach Frozen Yogurt

4 peaches, peeled, pitted, and chopped fine (about 3 cups)

2 (16 oz each) cartons of vanilla yogurt

1/4 cup honey

Place 1 1/2 cups of the chopped peaches, yogurt, and honey in food processor

container, cover and process or until smooth.

Add the remaining chopped peaches and scoop into a bowl; cover and put in freezer for

3 to 4 hours or until firm.

Chill a mixing bowl, then break up the frozen peach mixture into little pieces and put in

chilled bowl.

With electric mixer on medium speed, start mixing up the frozen peach yogurt until

fluffy; start with beaters on slow, then gradually increase the speed.

Scoop the mixture back into an airtight container, cover, and put back in freezer for 4 to

6 hours or until hardened.


Blackberry Orange Frozen Yogurt

2 cups fresh or frozen unsweetened blackberries (thawed)

1/2 cup sugar

1 teaspoon unflavored gelatin

1/2 cup skim milk

1/4 cup water

1 (8 oz) carton plain nonfat yogurt

1 tablespoon orange zest

1/4 cup orange juice

In medium saucepan, combine sugar and gelatin, stir in milk and water and put pan

over low heat, stirring and heating until gelatin dissolves; set aside and allow to cool.

In a food processor, put the blackberries and process until smooth. Put into a fine-mesh

sieve over a bowl and press with the back of a big spoon to squeeze all the blackberry

juice into the bowl; discard the seeds.

In the pan with the gelatin/milk mixture, add the blackberry puree, yogurt, orange zest,

and orange juice, mixing well.

Spoon the mixture into an ice cream maker and process according to manufacturer's

directions.

Or, put in container and freeze in freezer for 4 to 6 hours. Break up frozen mixture and

put in mixer bowl and mix on low, then increasing speed, until mixture is fluffy; then put

back in container, cover, and put back in freezer for several hours until hardened.


Smooth Raspberry Frozen Yogurt

3 cups fresh raspberries

2/3 cup sugar

1 tablespoon cornstarch

1 cup milk

1/4 cup corn syrup

1 cup plain yogurt

In food processor, process the raspberries until you have a puree texture; about 1 to 2

minutes.

Put into a fine-mesh strainer set in a bowl and strain, pressing mixture with spoon;

discard the seeds and keep the juice in bowl; set aside.

In a small saucepan, stir together the sugar and cornstarch, then slowly add the milk

while whisking; put saucepan over medium heat and bring to a boil, stirring constantly;

cook 1 minute, stirring constantly; remove from the heat.

Whisk into the saucepan the raspberry from the bowl, then add the corn syrup, whisking

to combine.

Put mixture in refrigerator and chill completely.

When chilled, stir the yogurt into the raspberry mixture; cover and chill in refrigerator for

6 to 8 hours.


instructions.

Put in tightly sealed container in freezer and let harden for 3 to 4 hours.


Rich Chocolate Frozen Yogurt

3/4 cup sugar

2 teaspoons cornstarch

12 ounces evaporated low-fat milk

1 teaspoon vanilla

1 cup plain yogurt

2 ounces semisweet chocolate chips

In medium saucepan, combine the sugar and cornstarch, then slowly stir in milk.

Put over medium heat and cook, stirring constantly, until thickens (coats the back of a

spoon); remove from heat and allow to cool at room temperature.

Stir in the vanilla and yogurt; put in refrigerator until the mixture is cold.

Put chocolate chips in a bowl over water that has been boiled; stir until melted.

Pour melted chocolate into the chilled yogurt mixture, stirring gently to combine.

Put in ice cream maker and process according to manufacturer's directions.

Put into airtight container, cover, and put in freezer until hardened.


Spiced Peach Frozen Yogurt

1/2 cup sugar

1 teaspoon gelatin

1/8 teaspoon nutmeg

1/2 cup milk

2 tablespoons corn syrup

1 1/2 pound peaches, peeled and coarse chopped

1 cup plain yogurt


Combine sugar, gelatin, and nutmeg in a heavy saucepan, whisk in the milk and let

stand for 1 minute to allow gelatin to soften.

Put saucepan over low heat and cook, stirring constantly, for 5 minutes or until the

gelatin dissolves; remove from heat, then add the corn syrup and stir to combine.

Let the mixture cool completely at room temperature.

In a food processor, put the peaches and process until smooth.

Put the peach puree in a large bowl, then add the gelatin mixture, yogurt, and the vanilla

extract, stirring well to combine.

Cover with plastic wrap and put in refrigerator to chill for 8 hours or overnight.

Scoop mixture into your ice cream maker and process according to manufacturer's

instructions.

You can firm this up by putting in freezer for 2 to 4 hours.


Apricot Honey Frozen Yogurt

5 apricots, pitted and finely chopped, about 3 cups

1 carton (32 oz) low fat vanilla yogurt

2 tablespoons honey

Put half the chopped apricots in your food processor, add the yogurt and honey;

process on puree setting until smooth.

Put this pureed mixture in a large bowl, add the remaining chopped apricots and stir to

combine; cover bowl with plastic wrap and put in freezer for 4 to 6 hours until mixture is

firm.

Put a sturdy mixer bowl in the freezer or refrigerator and chill completely, then remove

hardened mixture from freezer and spoon it into the chilled bowl, breaking the mixture

up somewhat.

With an electric mixer, beat the frozen mixture on low speed, then increase the speed to

medium and continue beating until mixture gets fluffy.

Spoon fluffy mixture into a freezer container, cover, and return to freezer for 4 to 6 hours

or until firm again.


Fresh Basil Lemon Frozen Yogurt

6 cups (48 oz) plain yogurt

1 cup fresh basil leaves, very thinly sliced or chopped

1/2 cup sugar

1/2 cup chopped walnuts, toasted

4 tsp lemon zest

In a colander or strainer, put about 3 or 4 layers of cheesecloth, and place over a bowl.

Spoon yogurt into colander and fold the cheesecloth over the top of the yogurt;

refrigerate overnight.

Remove drained yogurt from refrigerator, lift cheesecloth out of colander and dump

solidified yogurt into a large bowl.

Stir in the basil, sugar, walnuts, and lemon zest.

To process, pour into an ice cream maker and follow the manufacturer's instructions.

Put in freezer container, cover, and put in freezer if you would like it firmer, otherwise,

it's ready to eat right out of the ice cream maker.


Classic Vanilla Frozen Yogurt

2 1/4 cup milk

1/2 cup sugar

1 envelope gelatin

1/8 teaspoon salt


1 1/2 cup plain yogurt

1/4 cup corn syrup

Combine the milk, sugar, gelatin, and salt in a heavy saucepan and let stand for 1

minute to soften the gelatin.

Cook the mixture over low heat, stirring, for 5 minutes or until the gelatin dissolves; let

the mixture cool completely at room temperature.

When cool, stir in the vanilla extract, yogurt, and corn syrup, mixing well, then pour this

mixture into a bowl, cover with plastic wrap and put in refrigerator to chill completely, for

8 to 12 hours. To process, pour into an ice cream maker and follow the manufacturer's

instructions.

If desired, you can make this firmer by putting it into your freezer in a covered freezer

container for 3 or 4 hours.


Sherbet

Black Cherry Choco Chip Sherbet

4 cups fresh or frozen dark sweet cherries, pitted and chopped

1 cup sugar

2 liters black cherry soda, chilled


1 cup (6 oz) miniature semisweet chocolate chips

Put cherries and sugar in a large heavy saucepan. Cook over medium heat for 12 to 15

minutes, stirring frequently, until mixture thickens slightly. Pour into a large bowl and

allow to sit at room temperature until cool to the touch; cover bowl and refrigerate until

completely chilled, about 30 minutes.

Into the bowl with cherries, add the cherry soda, milk, and chocolate chips, mixing to

combine well.

To process, pour into an ice cream maker and follow the manufacturer's instructions.

If desired, you can make this firmer by putting it into your freezer in a covered freezer

container for 3 or 4 hours.


Creamy Orange Ice Sherbet

3 cups water, divided

1 cup sugar

1 can (12 oz) frozen orange juice concentrate, thawed


1/2 cup half and half cream

In a small saucepan, pour in 1 cup water, add sugar, and put over medium-high heat;

bring to a boil, stirring often. Let boil for 1 minute longer, and when sugar is completely

dissolved, remove from heat and let cool slightly at room temperature.

When sugar syrup is cool to touch, stir in orange juice concentrate, lemon juice, and

remaining 2 cups of water, stirring to combine.

Put this mixture in a freezer-safe bowl, cover and freeze until firm.

Remove the freezer and using electric mixer on low, beat until blended, then with beater

running add the half and half cream and continue beating until smooth.

Cover and return to freezer until it hardens, about 1 to 3 hours.


Lime Creme Sherbet

4 teaspoons lime zest (about 4 limes)

1/2 cup fresh lime juice (about 4 limes)

1 cup sugar


1/2 cup water

1/8 teaspoon salt

Put all ingredients into a large bowl and whisk together until frothy.

Pour mixture into an ice cream maker and process according to manufacturer's

instructions.

Spoon mixture into an airtight container, cover, and put in freezer to harden if desired.


Tangy Blueberry Sherbet

2 cups fresh or frozen blueberries, thawed

1 cup buttermilk

1/2 cup sugar

1 tablespoon fresh lemon juice


Put all the ingredients in a food processor or blender and blend until smooth.

Pour into a a shallow freezer-safe container, cover and put in freezer for 4 to 5 hours or

until firm.

Remove mixture from freezer and break up into chunks. Put chunks in a food processor

or blender and blend until smooth again.

Put mixture in airtight freezer container, cover and put in freezer until firm, about 4 to 6

hours.


Raspberry Buttermilk Sherbet

2 cups fresh raspberries (or frozen, thawed)

1 cup sugar

2 cups buttermilk


Put raspberries in a food processor or blender and blend until smooth.

Pour mixture through a fine mesh strainer into a large bowl. The strained mixture in the

bowl is the basis for your sherbet.

In the bowl with the strained raspberries, add sugar, buttermilk, and vanilla extract,

stirring until well blended.

Pour mixture into an ice cream maker and process according to manufacturer's

instructions.

Spoon mixture into an airtight container, cover, and put in freezer to harden if desired.


Sorbet

Berry Wine Sorbet

3 cups blackberry wine (may substitute Rosé)

1 cup sugar

1/3 cup fresh lime juice

1 cup water

1 cup fresh blackberries

1 cup fresh blueberries

1/2 cup fresh raspberries

2 tablespoons sugar

2 tablespoons blackberry wine

1/2 teaspoon lime zest

Put the blackberry wine, sugar, lime juice, and water in a small saucepan over medium

heat, cook, stirring frequently, until sugar dissolves, about 3 or 4 minutes.

Fill a large bowl with ice and put the saucepan in the ice bath, stirring frequently and

cooling for about 1 hour (adding ice to ice bath if necessary).

Meanwhile, combine berries, sugar, 2 tablespoons wine, and lime zest in a large bowl,

toss to combine, cover and chill for 1 hour.

When first mixture is cooled completely in ice bath, pour into ice cream maker and

process according to manufacturer's instructions.

When done, scoop sorbet from ice cream maker into a large bowl, stir in berry mixture,

and put in container, cover, and put in freezer for about 8 hours.

(You can also choose to freeze the sorbet without mixing in the berries. Instead, spoon

sorbet directly from ice cream maker into container, cover, and freeze for at least 4

hours. Serve by spooning berry mixture over the top of sorbet.)


Watermelon Lime Sorbet

3 cups water

1 cup sugar

4 cups seeded, chopped watermelon

1/4 cup lime juice

Put water and sugar in a heavy saucepan over medium-high heat, bring to a boil,

stirring constantly. When sugar dissolves completely, cook for 1 more minute, stirring,

then remove from heat and allow mixture to sit at room temperature until it is cool to the

touch. This is your simple syrup.

When syrup is cool, pour into food processor, add watermelon and lime juice, and

process until smooth. (You may need to do this in two batches if your food processor

container is smaller.)

Pour puree into a bowl, cover and chill in refrigerator for about 2 hours.

Spoon mixture into ice cream maker and process according to manufacturer's

instructions.

Serve immediately or put in container, cover, and put in freezer to harden.


Grapefruit Mint Sorbet

3 cups water

1 cup sugar

3 cups fresh grapefruit juice

1 teaspoon chopped fresh mint





When syrup is cool, pour into food processor, add grapefruit and fresh mint, and





instructions.

Harden in freezer for 2 to 4 hours, or serve immediately.


Perfect Pineapple Sorbet

3 cups water

1 cup sugar

2 cups chopped pineapple (canned or fresh)





When syrup is cool, pour into food processor, add pineapple, and process until smooth.

You can strain this through a colander if you want to remove some of the pineapple pulp

out. (You may need to do this in two batches if your food processor container is

smaller.)



instructions.

Put in freezer to harden, or serve immediately.


Double Sweet Treat Apricot Sorbet

1 can (20 oz) apricot halves, drained

1 jar (10 oz) apricot preserves

1 1/2 teaspoons orange zest


Put all the ingredients in food processor and process until smooth.

Pour into an airtight freezer container, cover and put in freezer for 2 to 3 hours to

harden.


Strawberry Lemon Sorbet

3 cups water

1 cup sugar

5 cups fresh or frozen strawberries






When syrup is cool, pour into food processor, add strawberries and lemon juice, and





instructions.

To harden, put in airtight container in freezer for several hours, or serve from ice cream

maker.


Crazy For Cantaloupe Sorbet

3 cups water

1 cup sugar

4 cups chopped cantaloupe





When syrup is cool, pour into food processor, add cantaloupe, and process until

smooth. (You may need to do this in two batches if your food processor container is

smaller.)



instructions.


Cherry Jubilee Sorbet

3 cups water

1 cup sugar

1 (6 oz) can frozen lemonade concentrate, prepared

1 (16 oz) jar maraschino cherries, un-drained





When syrup is cool, pour into food processor, add prepared lemonade and maraschino

cherries, and process until smooth. (You may need to do this in two batches if your food

processor container is smaller.) Strain the mixture by pressing through a sieve to

remove the cherry stems and skins.



instructions.

Put in container, cover, and put in freezer to harden, or serve immediately.


Frozen Pops

Classic Fruity Drink Icy Pops

1 package (3 oz size) gelatin (any flavor)

1/2 cup sugar

2 cups boiling water

1 1/2 cups very cold water

10 to 12 molds or paper cups, sticks or plastic spoons

In a heat-proof bowl, put gelatin and sugar, then pour in boiling water and stir until all is

dissolved.

Add the cold water, stirring.

Pour immediately into molds or cups.

Put in freezer for about 1 hour or until pops are semi-frozen or slushy enough to hold up

a stick.

Insert stick (or plastic spoons) in each pop, then freeze until solid.


Frozen Fruit Juice Pops

2 cups water

1 cup sugar

4 cups unsweetened apple juice

1 cup unsweetened pineapple or orange juice

1/2 cup lemon juice

12 molds or paper cups (3 oz size) and sticks or plastic spoons

Put water and sugar in a large saucepan over medium-high heat, bring to a boil, reduce

heat to low and simmer, uncovered, for a few minutes, stirring, until sugar dissolves.

Remove from heat and let cool for 5 minutes.

Add the juices to the sugar mixture, stirring to combine well.

Pour mixture into molds or cups. Assemble the molds, or insert sticks or plastic spoons

into cups. Freeze until solid, about 1 to 2 hours.


Pineapple Buttermilk Freezer Pops

1 quart buttermilk

1 can (20 oz) crushed pineapple, drained

1 1/2 cups sugar


1/2 teaspoon salt

18 to 20 paper cups and sticks or molds

In a bowl, mix together the buttermilk, pineapple, sugar, vanilla extract, and salt.

Pour into cups or molds.

If using cups, put in freezer for about 1 hour or until semi-frozen, just solid enough to

hold the sticks up, and insert sticks; put back in freezer for 2 hours or until solid.

If using molds, fill and freeze.


Fruit Cocktail Ice Pops

1 can (29 oz size) fruit cocktail in extra light syrup, undrained

12 molds or 12 paper cups (3 oz size) and sticks or plastic spoons for handles.

Fill molds or cups with fruit cocktail making sure each cup gets a fair share of the liquid

from can.

Insert sticks or spoons in the cups, or top the molds as directed.

Freeze solid, about 2 to 3 hours, depending on freezer.


Layered Fresh Fruit Honey Icy Pops

3/4 cup honey, divided

2 cups sliced fresh strawberries

6 kiwifruit, peeled and sliced

1 1/3 cups sliced fresh ripe peaches

12 molds or cups, sticks or plastic spoons

First layer: In blender or food processor, puree 1/4 cup honey and strawberries; pour

strawberry puree into cups or molds and put in freezer for about 30 minutes or until

frozen almost firm.

Second layer: In blender or food processor, puree 1/4 cup honey and kiwi; pour kiwi

puree over frozen strawberry layer, then insert sticks and put back in freezer for about

30 minutes more or until frozen almost firm.

Third layer: In blender or food processor, puree 1/4 cup honey and peaches; pour

peach puree over frozen kiwi layer, and return to freezer, then freeze until solid, about 2

to 3 hours.


Minted Cantaloupe Freezer Pops

4 cups cleaned and diced cantaloupe

1/4 cup sugar

1 tablespoon chopped fresh mint or 1 teaspoon dried mint


1/2 teaspoon lemon zest

12 plastic cups or molds (3 oz size), sticks or plastic spoons

Put the cantaloupe, sugar, mint, lemon juice, and lemon zest in food processor or

blender and process until smooth and pureed.

Pour mixture into cups or molds and insert sticks.

Put in freezer and freeze until firm, about 1 to 3 hours.


Pineapple Vanilla Cream Icy Pops

1 1/2 cups cold fat-reduced milk

1 can (8 oz) unsweetened crushed pineapple

1 can (6 oz) unsweetened pineapple juice


1 package (3 oz size) instant vanilla pudding mix


In a blender or food processor, add the milk, pineapple, pineapple juice, and vanilla

extract, process until smooth.

Pour this puree into a bowl and add the pudding mix, whisking vigorously to combine

very well.

Pour the mixture into cups or molds, insert sticks or spoons, and freeze until solid, about

2 to 3 hours.


Orangesicle Creme Pops

1 cup cold milk

2 cups vanilla ice cream

1 can (6 oz) frozen orange juice concentrate, partially thawed

12 molds or disposable plastic cups (3 ounces each), sticks or plastic spoons

Put the milk, ice cream, and orange juice concentrate in a blender or food processor

and blend until very smooth.

Pour into molds or plastic cups, assemble molds or insert sticks or spoons in cups and

freeze until solid, about 2 to 3 hours.


Old Fashioned Homemade Frozen Fudge Pops

1/4 cup butter, cubed

1/2 cup all-purpose flour

4 cups milk

1 1/3 cups packed brown sugar

1/3 cup baking cocoa

1 teaspoon salt


20 molds or 3 oz size disposable plastic cups and sticks or plastic spoons

In a large heavy saucepan, melt the butter over medium heat.

Immediately whisk in flour until smooth, then, while whisking, gradually drizzle in the

milk. Whisk in the brown sugar, cocoa, and salt. Bring to a boil, whisking, and cook for 2

minutes or until mixture thickens.

Remove from heat and stir in the vanilla. Set aside and let cool at room temperature for

20 minutes or until cool to touch, stirring several times during this cooling process.

When cool, pour into molds or plastic cups; complete assembly of molds; if using cups,

insert sticks or plastic spoons.

Freeze until firm, about 3 to 4 hours.


Orange Cream Yogurt Freezer Pops

1 package (3 oz size) orange gelatin

1 cup boiling water

1 cup (8 oz) vanilla yogurt

1/2 cup low-fat milk



In a large heat proof bowl, put the gelatin then pour in boiling water and stir until gelatin

is dissolved.

Let sit and cool to room temperature.

When cool to the touch, stir in the yogurt, milk, and vanilla extract.

Pour mixture into the molds or cups, insert sticks or plastic spoons and put in freezer

until frozen solid, about 3 to 4 hours.


Maple Mocha Cappuccino Pops


1/2 cup half and half cream

1/4 cup real maple syrup

1/4 cup chocolate syrup

1 tablespoon instant coffee granules

12 molds or paper cups (3 oz size), sticks or plastic spoons

In a large bowl, whisk together the whipping cream, half and half, maple syrup,

chocolate syrup, and coffee granules until coffee granules dissolves completely.

Pour this mixture into molds or cups and assemble molds or put the sticks or plastic

spoons in the cups.

Put in freezer until solid, about 3 to 4 hours.


Smooth Banana Raspberry Yogurt Pops

2 1/4 cups (18 oz) raspberry yogurt


2 medium ripe bananas, cut into chunks

12 molds or paper cups (3 oz size) and sticks or plastic spoons

In your food processor or blender, puree the raspberry yogurt, lemon juice, and

bananas.

Spoon into pop molds or cups, assemble molds or insert sticks or plastic spoons into

cups.



Fresh Apricot Citrus Pops

1 cup sliced fresh apricots

1/2 cup ice cubes

1/4 cup lemon juice


4 teaspoons sugar



In a blender or food processor, combine the ingredients and process until pureed.

Fill molds or cups; assemble molds or insert sticks or plastic spoons into cups.



Banana Peach Yogurt Dream Pops


1 cup cold water

1/2 cup sugar

1 1/2 cups (12 oz) peach yogurt

2 cups peeled and sliced fresh peaches (or frozen peach slices)

1 medium ripe banana, chopped


In a small saucepan, pour in cold water and sprinkle gelatin in. Set aside for 1 minute;

then stir in the sugar.

Put saucepan over low heat and stir constantly until gelatin and sugar are both

dissolved; remove from heat and let stand at room temperature for 3 minutes, or until

cooled slightly.

Pour mixture into a blender or food processor, then add the yogurt, peaches, and

banana and process until you have a smooth puree.




Boastful Berry Smoothie Pops


1 cup fresh blackberries

1 cup fresh raspberries

3/4 cup fresh blueberries

1 medium ripe banana, cut into chunks

1 tablespoon sugar

9 molds or paper cups (3 oz), sticks or plastic spoons

Put all the ingredients in a blender or food processor and blend until you have a smooth

puree.




Crazy Combo Frozen Fruit Pops

1 cup orange-tangerine juice

2 cans (15 oz size) sliced pears, drained and divided

1 medium banana, sliced and divided

1 cup red raspberry juice

1 cup grape juice

19 paper cups (3 oz size), sticks or plastic spoons

In blender or food processor, combine the orange-tangerine juice, 3/4 cup pears, 1/3 of

the banana slices, and process until smooth.

Fill each cup with 1 tablespoon mixture; insert sticks or plastic spoons into cups and put

in freezer for 30 minutes or until somewhat firm.

In blender or food processor, combine the raspberry juice, 3/4 cup pears, 1/3 of the

banana slices, and process until smooth. Pour raspberry mixture over orange layer and

return to freezer for 30 minutes or until somewhat firm.

In blender or food processor, combine the grape juice, remaining pears, and remaining

banana slices, and process until smooth. Pour grape into cup and return to freezer for 1

to 2 hours or until frozen firm.


Banana Strawberry Cremesicle Pops

1/2 cup half and half


2 tablespoons honey

1 pint fresh strawberries, stems removed and hulled

1 medium ripe banana, cut into chunks


Put the ingredients into a blender or food processor and blend until smooth and pureed.




Healthy Strawberry Apple Yogurt Pops

2 cups (16 oz) strawberry yogurt

3/4 cup apple juice concentrate, thawed


Put yogurt and apple juice concentrate in a large bowl and whisk together until smooth

and combined well.




Whipped Cream Fudge Almond Pops

1 envelope whipped topping mix

1/2 cup cold milk


3/4 cup hot fudge ice cream topping

2 tablespoons water

1 cup finely chopped almonds, toasted, divided

6 plastic cups (3 oz size), sticks or plastic spoons

In a mixing bowl, beat the topping mix, milk, and vanilla extract with electric beater on

low speed just until blended, then turn beater to High speed and beat until soft peaks

form, about 4 to 5 minutes.

In a separate large bowl, mix together the fudge topping and water, then fold in the

whipped topping mixture using a rubber spatula, adding 1/2 cup of the almonds as you

fold.

Spoon mixture into plastic cups and freeze until firm about 2 to 3 hours.

Remove from freezer, peel the plastic cups off, and roll the frozen pops in remaining

almonds before serving.


Chocolate Peanut Butter Freezer Pops

1 cup cold water


1/2 cup sugar

1 cup creamy peanut butter

1 cup chocolate milk

10 molds or plastic or paper cups (3 oz size), sticks or plastic spoons

Pour water into a small saucepan and sprinkle gelatin in; let stand for 1 minute, then stir

in sugar and put over medium heat, cooking and stirring until gelatin and sugar are

dissolved. Set aside to cool for 1 minute, then transfer to a large bowl.

Add peanut butter and milk, whisking until smooth and creamy.




Tropical Isle Frozen Pops

2 cups strawberry-banana juice blend

1 can (8 oz) crushed pineapple, undrained

1 cup frozen strawberries, thawed

1 medium banana


Place the juice, pineapple, strawberries and banana in a blender or food processor and

process until smooth.

Fill molds or cups with the puree; assemble molds or insert sticks or plastic spoons into

cups.



Berry Blue Strawberry Swirl Icy Pops

6 tablespoons Berry-Blue gelatin

1 cup sugar, divided

2 cups boiling water, divided

2 cups cold water, divided

6 tablespoons Strawberry gelatin


Put Berry Blue gelatin, 1/2 cup sugar, 1 cup boiling water in a heat proof bowl; stir to

dissolve gelatin and sugar, then stir in 1 cup cold water.

In a separate heat proof bowl, dissolve Strawberry gelatin, remaining sugar in remaining

boiling; then stir in remaining cold water.

Put both bowls into freezer and freeze for about 1 to 1 1/2 hours or until slushy.

Remove bowls from freezer and scoop mixtures out together into a large bowl. Draw a

knife or long spatula through the slush into swirls, then scoop out into individual molds

or cups.

Assemble molds or insert sticks or plastic spoons into cups.

Put in back in freezer until solid, about 2 to 4 hours.


Easy Fudge Pudding Pops

1 package (3.4 oz size) cook-and-serve chocolate pudding mix

3 cups milk

1/4 cup sugar

1/2 cup heavy whipping cream, whipped


In a large saucepan over medium heat, stir together the pudding, milk, and sugar and

bring to a boil, stirring constantly cook for 2 minutes.

Remove from heat and cool at room temperature for 30 minutes, stirring often.

When mixture is cooled, whip the cream; pour into cold bowl and beat with electric

beater until stiff peaks form.

Scoop the whipped cream into the prepared chocolate pudding mixture and fold in with

a spatula.




Cool Double Cherry Icy Pops

1 cup sugar

1 package (3 ounces) cherry gelatin

1 envelope unsweetened cherry drink mix

2 cups boiling water

2 cups cold water


In a large heat-safe bowl, put the sugar, gelatin, and drink mix, pour in boiling water and

stir to dissolve; then add the cold water and stir.




Rocky Road Fudge Freezer Pops

1 package (3 oz size) chocolate pudding mix (cook-serve type)

2 1/2 cups milk

1/2 cup chopped peanuts

1/2 cup miniature semisweet chocolate chips

1/2 cup marshmallow creme


Put pudding mix and milk in a saucepan over medium heat, bring to a boil and cook,

stirring constantly, for 2 minutes. It should thicken in that time. Remove and let stand

at room temperature for 30 minutes, stirring several times while it cools.

Put peanuts and chocolate chips in a separate bowl and toss together, then divide

equally into each mold or cup.

Fold the marshmallow cream into the pudding (you can leave this a little swirled, not

completely mixed in), then spoon even amounts into each mold or cup.

Assemble molds or insert sticks or plastic spoons into cups.



Minty Blackberry Frozen Pops

2 cups water

1 cup packed light brown sugar

2 cups strained blackberry puree (from 4 cups fresh blackberries)

1/4 cup finely chopped fresh mint


Puree blackberries in a food processor, then strain through a fine mesh to remove

seeds.

In a small saucepan over medium heat, bring water to a boil and whisk in brown sugar;

continue stirring and cooking until sugar is dissolved. Remove from heat and let cool for

3 to 4 minutes.

Stir blackberry puree and mint into the brown sugar syrup.

Fill molds or cups; assemble molds or insert sticks or plastic spoons into cups. (If using

cups, you may want to freeze them for 30 minutes until slushy before inserting sticks so

they stand upright.)



Fresh Rosemary Lemonade Icy Pops

2 cups water


3/4 cup lemon juice

1 teaspoon finely chopped fresh rosemary


Put water and brown sugar in a saucepan over medium heat, bring to a boil, cooking

and stirring constantly until the brown sugar is dissolved. Remove from heat and let

stand for 2 to 3 minutes to cool slightly. Stir in lemon juice and fresh rosemary.

Fill molds or cups; assemble molds or insert sticks or plastic spoons into cups. (If using

cups, you may want to freeze them for 30 minutes until slushy before inserting sticks so

they stand upright.)



Thyme For Peachy Pops

2 cups water


2 cups peach puree (from 4 cups ripe peaches, peeled and diced)

1 teaspoon finely chopped fresh thyme


Puree the peaches by processing in food processor or blender until very smooth.

Bring water to a boil in a small saucepan; add brown sugar, and cook, stirring

constantly, until sugar is completely dissolved. Remove from heat and cool at room

temperature for a few minutes. Add the peach puree and fresh thyme to the sugar syrup

and stir.




Exotic Lime Strawberry Cilantro Icy Pops

2 cups water


2 cups strawberry puree (from 4 cups sweet strawberries)

3 tablespoons finely chopped fresh cilantro

2 tablespoons lime juice


Puree strawberries by putting in food processor and blending until smooth. Set aside.

In a small heavy saucepan, bring the water to a boil and add the brown sugar. Stir

constantly while cooking until sugar is dissolved. Remove from heat and allow to cool

for 2 to 3 minutes.When sugar syrup is cooled, stir in strawberry puree, cilantro, and

lime juice until well blended.

Fill molds or cups; assemble molds or insert sticks or plastic spoons into cups. (If

mixture is too thin to hold sticks upright, freeze without sticks for 30 minutes, then put

sticks in.)



Recommended Resources

Crockpot Cooking Made Simple

Tired of spending all day stirring pots in the kitchen, or just don’t

have the time to make a big homemade meal for dinner each

night? I don’t either. Instead I put my crockpot to work.

Let me show you how simple and easy it is to put inexpensive

and healthy meals on the table without all the work and fuss.

Get your copy of Crockpot Cooking Made Simple here.

Freezer Cooking Made Simple

If you like the convenience of those frozen TV dinners, but aren’t

too fond of the lack of nutrition, abundance of salt and aren’t a

big fan of the taste, take a look at my freezer cooking guide. I’d

love to show you just how easy it is to make your own frozen

meals that you can thaw and heat for quick and easy dinners on

busy nights.

Get your copy of Freezer Cooking Made Simple here.

Simple Summer Cooking

We cook very different in the summer time than during the rest of

the year. Meals are cooler and lighter and we’re trying to heat up

the house as little as possible. Here are some tried and true

simple summer meals that will allow you to stay cool.

Get your copy of Summer Cooking – Keeping it Cool While

Keeping Your Cool here.

http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm

http://www.hillbillyhousewife.com/ebooks/freezercooking.htm

http://www.hillbillyhousewife.com/ebooks/summercooking.htm

http://www.hillbillyhousewife.com/ebooks/summercooking.htm


Meal Planning Made Simple

Planning meals ahead of time safes you and your family time

and money.

Find out exactly how I go about planning my meals and how you

can do the same. I’m also sharing 6 of my own weekly meal

plans complete with recipes and shopping lists.

Get Your Copy of Meal Planning Made Simple here.

Menu Planning Central

If you want the benefits of meal planning, but just don’t want to

make out those weekly menus yourself, take a look at Menu

Planning Central. My friend Christine does a great job making out

4 different types of menus for you and you have the option to

customize those menus with her My Menu Maker software.

http://www.MenuPlanningCentral.com

Dining On A Dime

The Dining On A Dime Cookbook is packed with over 1,200 money

saving recipes and tips, kids tips and snack ideas, gift baskets, menus,

food storage directions, Cleaning Cents and Pretty for Pennies. The

recipes are easy to cook with ingredients that you probably already

have in your pantry. To make shopping easy and economical, it also

includes a pantry list and a shopping list.

Order your copy today at http://www.hillbillyhousewife.com/dime

http://www.hillbillyhousewife.com/ebooks/mealplanning.htm

http://www.menuplanningcentral.com/

http://www.hillbillyhousewife.com/dime

http://www.hillbillyhousewife.com/dime


Keeping It Clean

This is a 3 ebook series that will help you spend less time and money on your laundry. Tawra and Jill from Living On A Dime share their best frugal laundry, cleaning and home organization tips.

Grab your copy today at http://www.hillbillyhousewife.com/laundry

http://www.hillbillyhousewife.com/laundry

Documents

Homemade Ice Cream and Other Frozen Treats