Recipe#8780
Title: Fruit Icecream 02
From: thanisa@df.lth.se (Emma Fernlund)Newsgroups: rec.food.recipes
Subject: COLLECTION (3) Fruit Ice cream
Date: 29 May 1998 21:41:39 -0600
Message-ID: <6kk0td$sb5$1@news.lth.se>
COLLECTION (3) Fruit Ice cream
Lemon Ice Cream2 cups sugar
2 cups milk
2 cups half-and half
2 teaspoons grated lemon rind
1 cup fresh lemon juice
6 to 8 drops of yellow food color
Combine first 6 ingredients in a large bowl. Pour mixture into a
13x9x2 inch pan, cover and freeze until almost firm. Spoon half
of mixture into a food processor or blender, process until smooth,
set aside. Repeat process with remaining mixture. Return all of
mixture to pan. Cover and freeze until the mixture is firm.
Garnish, if desired. Makes 1.5 quarts.
Boysenberry Ice Cream
20 oz Frozen boysenberries, thawed
1 cup Half and half
1 cup sugar
2 cup unsweetened whipping cream
2 eggs, well beaten
Puree thawed boysenberries in blender or food processor. Pour into
a fine strainer over a large bowl. Press puree through strainer
with back of a spoon to remove seeds, discard seeds. Stir in
whipping cream, half and half, sugar and beaten eggs until sugar
dissolves. Pour into canister. Freeze in ice cream maker according
to manufacturer's directions. Makes 2 quarts.
Strawberry Icecream
150 ml Double cream, whipped
225 g Strawberries, pureed to give
150 ml Puree
1/2 ts Vanilla essence
1 tb Rum or 1 tb Maraschino liquor
50 g Sugar
Puree the fruit in a blender and, if necessary, sieve to remove
pips. Whip the cream and mix with other ingredients. Pour into a
freezing tray and freeze in the refrigerator/freezer for about 3/4
to 1 hour. Turn out and whisk till smooth, then return to the tray
and freeze until firm.
If you have an ice cream maker, mix all ingredients together and
pour into the freezing bowl. Switch on and process until nearly
firm as usual. Ripen 1 hour in the freezer before serving.
Variations:- Other soft fruit, such as raspberries and blackcurrants
may be substituted for the strawberries.