1 cup puréed raspberries (with bits of fruit)
1 cup puréed apricots (with bits of fruit)
1 cup puréed plums (with bits of fruit)
About 1/2 cup superfine sugar
Fresh lemon juice
1. Stir fruit purées in separate bowls with sugar to taste (about 2 1/2 tbsp. each) and lemon juice to taste (none to 2 tsp. each).
2. Pour berry layer into 8 juice bar molds, add juice bar sticks, and freeze until firm, about 1 hour. (Chill remaining purées.)
3. Pour apricot layer over berry layer and freeze. Repeat with plum layer. Freeze until firm, at least 1 more hour.
4. Briefly dip molds in warm water to loosen.
2/3 cup sugar (see Notes)
1 cup blueberries
1 cup strawberries, hulled and sliced
1 cup raspberries
1/4 cup fresh lemon juice
1. Put sugar and 1/3 cup water in a small saucepan and bring to boil over high heat, stirring until sugar is dissolved. Set aside.
2. Combine blueberries, strawberries, raspberries, and lemon juice in a blender and purée until smooth, about 30 seconds. Add 1/3 cup simple syrup and blend just until combined. (Save remaining syrup for another use, such as sweetening iced tea.)
3. Transfer purée to popsicle molds (see Notes) and freeze 4 hours. Insert popsicle sticks and freeze an additional 4 to 6 hours, or until frozen solid.
Simple syrup (sugar water) makes the popsicles less icy and more velvety than sugar alone. (If you don’t have time to make the syrup, just add 1/3 cup undissolved sugar to the purée in step 2.) You will need 10 (4-oz.) popsicle molds and 10 popsicle sticks for this recipe.
- 1/2 cup granular sweetener for ice cream*
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups 2% reduced-fat milk
- 1 cup half-and-half
- 1 egg yolk
- 1 teaspoon Key lime zest
- 1/3 cup Key lime juice
- 1/2 cup coarsely crushed graham crackers
1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat.
2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly.
3. Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture; chill 8 to 24 hours.
4. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions; stir in Key lime zest, Key lime juice, and crushed graham crackers halfway through freezing. Let stand at room temperature 5 to 10 minutes before serving.
*Granulated sugar may be substituted.
2 pints vanilla ice cream, softened
15 mint-and-cream-filled chocolate sandwich cookies, chopped
1 (8.5-ounce) package large chewy chocolate cookies
Stir together softened ice cream and sandwich cookie pieces. Freeze 30 minutes. Spread ice cream evenly on 1 side of 5 large chewy cookies; top with remaining large chewy cookies. Place in plastic or wax paper sandwich bags, and freeze at least 1 hour.
Mocha-Almond-Fudge Ice-cream Sandwiches: Omit mint-and-cream-filled chocolate sandwich cookies. Substitute 2 pints mocha-flavored ice cream with chocolate-covered almonds for vanilla ice cream. Proceed as directed.
Oatmeal-Rum-Raisin Ice-cream Sandwiches: Omit mint-and-cream-filled sandwich cookies. Substitute 1 (8.75-ounce) package large, chewy oatmeal cookies for chewy chocolate cookies. Pour 1/4 cup dark rum over 1/2 cup golden raisins; let stand 2 hours. Drain and discard rum. Stir rum-soaked raisins into softened ice cream, and proceed as directed.
2 cups evaporated fat-free milk
1 cup fat-free milk
2/3 cup calorie-free sweetener
1/2 cup egg substitute
1/4 teaspoon almond extract
1 cup chopped fresh or frozen peaches (about 2 medium peaches)
Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until blended. Stir in peaches.
Pour mixture into freezer container of a 2-quart hand-turned or electric freezer. Freeze according to manufacturer’s instructions. Pack freezer with additional ice and rock salt, and let stand at least 1 hour before serving.
Tip: If you don’t have almond extract, use 1/2 teaspoon vanilla extract.
4 cups fresh blueberries or 4 cups frozen blueberries
2 cups sugar
2 tablespoons water
4 cups half-and-half cream
In a large saucepan, combine the blueberries, sugar and water; bring to a boil.
Reduce heat and simmer, uncovered, until sugar is dissolved and the blueberries are softened.
Strain mixture and discard seeds and skins.
Stir in cream.
Cover and refrigerate overnight.
Fill cylinder of ice cream freezer two thirds full and freeze according to the manufactur’s directions.
Refrigerate remaining mixture until ready to freeze.
Allow to ripen in ice cream freezer or firm up in regular freezer for 2-4 hours before serving.