SUMMERTIME IS HOMEMADE ICE CREAM TIME
(Page 6 of 7)
A "BERRY GOOD" DISH
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Oneofthe most distinctive-and best
- tastes in the world of natural fruit ice cream has to be
raspberry . . . and you can make the tart confection with
either fresh or frozen berries. Mix 2 cups of cream and
1cup ofmilk (or 3 cupsofhalf-and-half) together with one fresh egg, 1/y
teaspoonofsalt, and about 1/y cup of
cane sugar. (Actually, the amount of sugar you add will
vary, according to the tartness of the fruit and to your
own taste preference. Remember, also, to sweeten the mashed
fruit before you mix it with the M. E. S. S. ) The
recipe calls for a total of 2 cups mashed raspberries, or
approximately the amount contained in two small produce
baskets. Raspberry ice cream has a unique taste that's
actually tart and sweet at the same time . . . and it's
sure to have ice cream lovers--and even skeptics-lined up
for seconds.
THE TOP BANANA
Unlike raspberries, bananas require very little
extra sweetener . . . and the tropical fruits are
especially delicious in ice cream when combined with nuts.
You should always use very ripe fruit in
banana-nut ice cream . . . but you canput in any
kind of nuts you prefer (try dryroasted peanuts, sliced
almonds, or finely chopped walnuts for starters). The
M.E.S.S. for this recipe consists of 2 cups of cream and
1-1/2 cupsofmilk (or s-1/2 cups of
half-andhalf), one fresh egg, 1/4 teaspoonofsalt, and 2/3 cup of cane sugar. Once the base as well
blended, fold in 1 pound of the ripe, mashed fruit (which
is usually equal to about 2 or 3 bananas) and 1/2 cup of
.crushed nuts . . . then freeze at up and watch it
disappear!
YOGURT OF THE GODS
Here's good news for folks who like the ideaofa pure, homemade dessert but don't want to
consume all the calories that ice cream contains: It's
possible to make delectable frozen yogurt in your
home ice cream freezer! Simply puree whatever fruit you
want to usealong with some sweetener-in a blender . . . and
then mix the mashed fruit with plain yogurt, right in the
freezer can. The procedure for freezing the nourishing
treat is just the same as for ice cream . . . and, after 18
to ;20 minutes of cranking, you'll turn out a cooling
dessert that's both low in calories and high in
protein.
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