Homemade Ice Cream Recipes

FRESH STRAWBERRY (RASPBERRY OR PEACH)

    (1)  Stir and dissolve well, in 1 cup of boiling water, two 3 ounce packages of strawberry (raspberry or peach) jello and let set slightly in freezer section of refrigerator.

    (2)  Blend in blender, until very smooth, 4 cups of fresh strawberries (raspberries or peaches), 3/8 cup of fresh squeezed lemon juice, and 1½ cups lowfat cottage cheese.

    (3)  Place 3 3/8 cups of sugar and 2 quarts of half and half in freezer container and stir well.

    (4)  Add jello to blender materials and blend well.

    (5)  Pour blender materials into freezer container, add 1% milk to container "top" line, and stir all ingredients until very smooth.

    (6)  Insert dasher and seal container, turn on the freezer, add 1½ cups of cold water to bottom of freezer, and layer crushed ice and rock salt to top of freezer, making sure that no salt is added above the container "top" line. 

    (7)  Turn off when done, remove and clean off the dasher and either (a) repack the ice and salt and let the ice cream set up in the ice cream freezer for 1-2 hours; (b) place container in freezer section of refrigerator (seal top with cork) for 1-2 hours; or (c) remove ice cream from container and place in smaller tupperware-type containers in freezer section of refrigerator, for 1 to 2 hours.  NOTE:  Usually you can serve some of the ice cream, especially from the bottom of the container, immediately after the initial freezing is completed.

B.    FRESH LEMON-LIME

    (1)  Blend in blender until very smooth:  one cup fresh squeezed lemon juice; 3/4 cup fresh squeezed lime juice; 2 1/4 tsp. lemon extract; 1½ cups of lowfat cottage cheese.

    (2)  Pour above into freezer container, and add and stir well:  2 quarts of half and half; 5 cups sugar; and 1% milk to container "top" line.

    (3)  Follow steps (6) and (7) above.


C.    HAWAIIAN PUNCH

    (1)  Blend in blender until smooth:  18 oz. of frozen Hawaiian Punch concentrate; 9 oz. of frozen orange juice concentrate; 4½ oz. of frozen lemonade concentrate; 3 cups of sugar; and 1½ pints of whipping cream.

    (2)  Pour into freezer container and add 1% milk to "top" line of container.

    (3)  Follow steps (6) and (7) in A. above.


These recipes came from Doug Morrison.  I've tried the lemon-lime and wasn't too crazy about it because of the cottage cheese, but the others were really good.