Ice Cream Recipes and How To

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.

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.  

Peach Ice Cream

• 2 egg yolks

• 28 oz. can peaches in syrup

• 2 Tbs sugar

• 1 ½ cups low fat or skim milk

• ½ cup non-fat milk powder

• Fresh fruit, if desired

 

1. In a food processor/blender, process peaches and syrup to a smooth puree.

2. In saucepan, beat egg yolks with sugar until thick and creamy.

3. Scald milk. Stir in non-fat dried milk until dissolved.

4. Pour milk over eggs, stirring continually until custard thickens.

5. Remove from heat. Cool. Makes about 1 Qt/.9L.

Pumpkin Ice Cream

• 2 eggs

• ¼ tsp cinnamon

• ½ tsp nutmeg

• 1 ½ cup milk

• 1 cup sugar

• 1 cup whipping cream

• 1 cup canned pumpkin

1. In a saucepan over medium heat, whisk milk, sugar and eggs. Stirring constantly. Cook until slightly thickened, about 10 minutes. Remove from heat.

2. Whisk in cream, pumpkin, cinnamon and nutmeg.

3. Chill thoroughly. Makes about 1 Qt/.9L

 

Raspberry Granita

• 1½ cups water

• 1 cup sugar

• ½ cup Red Raspberry Puree 

1. In a small pot, combine water and sugar and heat just until the sugar completely dissolves.  

2. Remove sugar syrup from heat and add puree, mixing well. 

3. Pour mixture into a shallow pan such as an 8 x 8 square baking pan and place in freezer. 

4. 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. 

5. 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 

 

1. 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.