Making Homemade Ice Cream
   You can make your homemade frozen desserts light and healthy or rich and decadent.  It's your choice.  Try our kitchen-tested recipes, then experiment with your own.  Select sun ripened fruit, yogurt, bittersweet chocolate chunks, toasted nuts and more.
Pumpkin Ice Cream
  • 2 eggs
  • 1/4 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 ½ cup milk
  • 1 cup sugar
  • 1 cup whipping cream
  • 1 cup canned pumpkin

    • In a saucepan over medium heat, whisk milk, sugar and eggs. Stirring constantly. Cook until slightly thickened, about 10 minutes. Remove from heat. Whisk in cream, pumpkin, cinnamon and nutmeg. Chill thoroughly. Makes about 1 Qt/.9L.
    Peach Ice Cream
  • 2 egg yolks
  • 28 oz. can peaches in syrup
  • 2 Tbs sugar
  • 1 ½ cups low fat or skim milk
  • 1/2 cup non-fat milk powder
  • Fresh fruit, if desired

    • In a food processor/blender, process peaches and syrup to a smooth puree. In saucepan, beat egg yolks with sugar until thick and creamy. Scald milk. Stir in non-fat dried milk until dissolved. Pour milk over eggs, stirring continually until custard thickens. Remove from heat. Cool. Make about 1 Qt/.9L.
    MAKING ICE CREAM & FROZEN YOGURT $3.95
    Make ice cream, sherbets, frozen yogurts and more.  32 pages by Maggie Oster.
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    Make Your Own Old Fashioned Dairy Treats
    Malted Milk Powder
  • ¾ cup Wheat Malt Extract
  • ¼ cup Barley Malt Extract
  • ½ cup Nonfat Dried Milk
  • ¼ teaspoon salt
  • 1/8 teaspoon baking soda

    • Yield: 1½ cups
    Malted Milk
  • 3 Tablespoon malted milk powder
  • 1 cup milk

    • Combine until blended
    Chocolate Malted Milk
  • 2 Tablespoon malted milk powder
  • 1 teaspoon sugar
  • 2 teaspoon cocoa
  • 1 cup milk

    • Combine until blended.
    Malted Milk Shake
  • 3 Tablespoon malted milk powder
  • 1 cup milk
  • 2 cups vanilla or chocolate ice cream

    • Combine all in a blender and mix until frothy.
    WHEAT MALT EXTRACT 1 lb. $4.85
    BARLEY MALT EXTRACT 1 lb. $4.85
    Oregon Purees
       Oregon Fruit Puree has taken the hassle out of making fruit smoothies sorbets and sherbets by providing ready to use, seedless, skinless, natural fruit purees.
       These purees are designed for wine making which means they contain the absolute minimum amount of preservatives making them a healthy alternative to store bought frozen treats.
      Just open a can, pour into ice cube trays and freeze.  Each 49 oz. can fills four 14 count cube trays.  After freezing, store your fruit puree cubes in freezer storage bags.  They will be ready when you are.  Try these great recipes or simply take a cube out of the freezer and enjoy it on a hot day.
    APRICOT 49 oz. $17.95
    BLACKBERRY 49 oz. $17.95
    BLUEBERRY 49 oz. $18.95
    CHERRY 49 oz. $10.95
    PEACH 49 oz. $14.95
    RASPBERRY 49 oz. $18.95
    Blueberry Banana Smoothie
  • 10–12 frozen blueberry puree cubes
  • 2 medium, ripe bananas
  • 6 oz. plain yogurt
  • ½ cup juice of your choice 
  • 1 tablespoon honey

    • Place all ingredients in a blender and mix until smooth.  Servings: 2
    Raspberry Granita
  • 1½ cups water
  • 1 cup sugar
  • ½ cup Red Raspberry Puree

    •    In a small pot, combine water and sugar and heat just until the sugar completely dissolves. 
       Remove sugar syrup from heat and add puree, mixing well.
       Pour mixture into a shallow pan such as an 8 x 8 square baking pan and place in freezer.
       As the mixture freezes, scrape it with a fork every 30 minutes or so in order to form crystals and fluff it up.  This will take a few hours until it’s ready to serve.
       Serve in martini glasses garnished with a little whipped cream or homemade mascarpone cheese.
    Peach* Pie Smoothie
  • 10 frozen cubes of Peach Puree
  • 6 oz. plain yogurt
  • ½ cup peach or apricot nectar
  • 1 tablespoon packed brown sugar
  • ¼ teaspoon vanilla
  • 1/8 teaspoon cinnamon
  • Pinch nutmeg

    •    Place all ingredients in a blender and mix until smooth.
       Yield: 1 16 oz. serving
    *for a Blackberry Pie Smoothie, substitute blackberry puree for the peach and try lemon yogurt in place of the plain yogurt and brown sugar.  Use apple juice in place of the nectar. 
    Kefir Fruit Drink
  • 16 oz. Kefir
  • *1½ cups fresh fruit
  • 1-2 Tablespoons honey or maple syrup

    • You can also use 8-10 frozen cubes of Oregon Fruit Puree.  Place everything in a blender and puree until smooth.
    copyright 2007 J.R.Leverentz
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