Ice Cream Recipes

1 to 1-1/2 quarts fresh strawberry puree

Juice of 1 lemon

1 pkg. strawberry jello dissolved in

1 cup boiling water (optional)

3 cups sugar

2 cans evaporated milk

1 pint heavy cream

Milk to fill freezer to 2” to top

Hull and puree strawberries in a blender. Add this to the other ingredients. Freeze following manufacturer’s directions. Note: If you don’t dissolve the jello in water then it just takes more milk. You can also substitute peaches and lemon jello.

2 cups fresh orange juice

Juice of 1 lemon

1 cup water 1 cup sugar

Heat 1 cup water and the sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and leave to cool. Stir the orange juice and lemon juice into the sugar syrup. Chill the mixture. Freeze the mixture in an ice cream machine. You can substitute the kind of juice you use ... cranberry, grape, lemonade, limeade, etc.

2 cups heavy cream
1-3 cups milk
1 cup sugar
4 egg yolks
2 cups mint chocolate chips
1/8 tsp salt

Combine heavy cream, 1 cup milk, sugar and mint chocolate chips in a saucepan. Cook over low heat, stirring with a wire whisk, until the chips are melted and mixture is smooth. Remove from heat. In a medium bowl, beat the egg yolks and salt until thick. Gradually add the chocolate mixture. Beat until well blended and chill 30 minutes. Pour into electric freeze adding milk to fill line then freeze as directed by the manufacturer. For a change use regular chips or peanut butter chips. If you can’t find mint chips use regular chips and add 2 tsp mint flavoring.

7-10 overly ripe bananas

1 can sweetened condensed milk

1 can evaporated milk

1 pint whipping cream (or 2 for richness)

1 tbsp vanilla

1 1/4 to 1 3/4 cup sugar or more to taste (make it sweeter than you think it should be)

Fill milk to fill line and freeze following directions.