1 355ml (12.5oz.) frozen juice concentrate, thawed
2 ounces liquid egg substitute
1/2 cup white sugar
1 500ml (2 cups) half and half or whipping cream
1/2 cup milk
Combine the eggs and sugar until lightly beaten. Add the juice concentrate and mix well. Add the half and half/whipping cream and milk and beat on medium high till foamy. Transfer to a 1.5litre/1.5quart covered container and chill at least 8 hours or overnight. Prepare in ice cream maker according to manufacturers instructions. Store in air tight container in freezer. Makes about 1.5l/1.5q.
Varieties: Almost any frozen juice concentrate will work. I personally like using the various 5 Alive combos such as mango, peach or tropical citrus. I've also used lemonade, limeade, orange or pineapple.
May I also suggest trying the frozen Bacardi drink mixes such as the strawberry daiquiri - you will need two cans as they are smaller than average concentrates. Just eliminate the milk if using the Bacardi - you want no more than a total of 4 cups liquid from the concentrate and the half and half/cream.
For extra flavour/tang, I often add 1 to 1 1/2 Tablespoons crushed dry citrus peel when the sherbet is almost done in the machine. When I buy lemons, limes or oranges, I wash the fruit well then grate the peel before using the flesh/juice of the fruit. I place the peel in a single layer between two paper towels and allow it to air dry. It can take about 18 to 24 hours, but I find that more flavour is retained drying naturally over oven or microwave drying. Once the peel is completely dried, I crush it between my fingers and then store the peel in an air tight bag in the cupboard. It is ideal for adding to a variety of desserts, cakes, cookies, marinades, salads, etc. for extra zip and flavour.
3 cups pureed, fresh fruit such as strawberries, seeded watermelon, pineapple, blueberries, raspberries, etc.
1/2 to 3/4 cup sugar (depending on tartness of fruit)
1/2 cup water
4 oz. liquid egg substitute
Combine all ingredients in blender or food processor to a fine puree, then transfer to 1.5l/1.5q covered container and chill at least 8 hours or overnight. Prepare according to ice cream maker manufacturers instructions. Makes about 1.5l/1.5q. Store in air tight container in freezer.
1 355ml/12.5oz. can frozen juice concentrate, thawed
3 cups water
1 to 1 1/2 cups white sugar (depending on tartness of concentrate.
Combine all ingredients in a blender of food processor and store in covered container in fridge for 8 hours or overnight. Prepare according to your ice cream maker manufacturers instructions. Store in freezer in air tight container. Makes about 1.5l/1.5q.
Variations; As with the sherbet, almost any flavour will work so check the frozen juice isle and see what strikes your fancy!
Well I hope I've given you some cool dessert ideas!
I Scream, You Scream, We All Scream For Ice Cream!
Cheesecake Ice Cream