deni ice cream recipe image
LESLIE P
I just received this wonderful gift in the mail. The booklet came with about 30 recipes but I was wondering where I could find some other recipes? I am looking for the yogurt/nonfat ice cream recipes. . .
I have the recipe book for the models # 5010, 5012, 5013. Received from QVC.
Answer
HOMEMADE ICE CREAM OR YOGURT
ICE CREAM:
4 eggs
2 c. sugar
2 boxes instant pudding
1 (9 oz.) carton Cool Whip
1 tsp. vanilla
1/2 gal. milk
YOGURT:
4 eggs
20 pkgs. Equal
2 boxes sugarfree pudding
2 cartons plain yogurt
1 tsp. vanilla
1/2 gal. skim milk
Beat eggs. Add sugar and pudding. Add topping and vanilla. Gradually add milk. Pour into ice cream freezer can and freeze according to instructions
BLUEBERRY YOGURT ICE CREAM
1 qt. blueberries
2 1/2 c. sugar
1 qt. milk
1 can evaporated milk
1 can condensed milk
1 tsp. vanilla
2 c. plain yogurt
Boil berries in enough water to not quite cover, mash and strain off juice. While juice is warm, add sugar and let dissolve. Add rest of ingredients and pour into freezer or churn. This can be stored in individual containers with tops and it will stay creamy; not hard as ice.
APRICOT FROZEN YOGURT
Servings: Makes about 1 1/2 qt.
Ingredients:
1 1/2 cups sugar
1 3/4 cups cold water
2 cups packed soft dried California apricots (10 oz)
1 (32-oz) container whole-milk plain yogurt (3 1/2 cups)
2 1/2 teaspoons unflavored gelatin (from a 1/4-oz envelope)
Special equipment: an ice cream maker
Preparation:
Bring sugar and 1 cup water to a boil in a 2 1/2- to 3-quart heavy saucepan over moderately high heat, stirring until sugar is dissolved. Add apricots, then reduce heat and simmer, covered, until plump and very soft, 25 to 30 minutes. Drain apricots in a sieve set over a bowl, then return syrup to pan. Cook syrup over moderate heat, swirling pan occasionally, until a deep caramel, 4 to 5 minutes. (Syrup will bubble, so remove from heat periodically to check color.)
Carefully add 1/2 cup water to caramel (mixture will bubble up and steam vigorously), then cook over moderate heat, stirring, until caramel is dissolved. Purée apricots and caramel in a food processor until almost smooth, then cool to room temperature.
Whisk together apricot purée and yogurt in a large bowl until combined well and chill, covered, until cold, about 4 hours.
Sprinkle gelatin over remaining 1/4 cup water in a very small saucepan and let stand 1 minute to soften. Heat gelatin over moderate heat, stirring, until dissolved, then immediately whisk into apricot mixture.
Freeze apricot mixture in ice cream maker. Transfer to an airtight container and put in freezer to harden.
note:
Frozen yogurt can be made 1 week ahead
hope these help. good luck and enjoy.
HOMEMADE ICE CREAM OR YOGURT
ICE CREAM:
4 eggs
2 c. sugar
2 boxes instant pudding
1 (9 oz.) carton Cool Whip
1 tsp. vanilla
1/2 gal. milk
YOGURT:
4 eggs
20 pkgs. Equal
2 boxes sugarfree pudding
2 cartons plain yogurt
1 tsp. vanilla
1/2 gal. skim milk
Beat eggs. Add sugar and pudding. Add topping and vanilla. Gradually add milk. Pour into ice cream freezer can and freeze according to instructions
BLUEBERRY YOGURT ICE CREAM
1 qt. blueberries
2 1/2 c. sugar
1 qt. milk
1 can evaporated milk
1 can condensed milk
1 tsp. vanilla
2 c. plain yogurt
Boil berries in enough water to not quite cover, mash and strain off juice. While juice is warm, add sugar and let dissolve. Add rest of ingredients and pour into freezer or churn. This can be stored in individual containers with tops and it will stay creamy; not hard as ice.
APRICOT FROZEN YOGURT
Servings: Makes about 1 1/2 qt.
Ingredients:
1 1/2 cups sugar
1 3/4 cups cold water
2 cups packed soft dried California apricots (10 oz)
1 (32-oz) container whole-milk plain yogurt (3 1/2 cups)
2 1/2 teaspoons unflavored gelatin (from a 1/4-oz envelope)
Special equipment: an ice cream maker
Preparation:
Bring sugar and 1 cup water to a boil in a 2 1/2- to 3-quart heavy saucepan over moderately high heat, stirring until sugar is dissolved. Add apricots, then reduce heat and simmer, covered, until plump and very soft, 25 to 30 minutes. Drain apricots in a sieve set over a bowl, then return syrup to pan. Cook syrup over moderate heat, swirling pan occasionally, until a deep caramel, 4 to 5 minutes. (Syrup will bubble, so remove from heat periodically to check color.)
Carefully add 1/2 cup water to caramel (mixture will bubble up and steam vigorously), then cook over moderate heat, stirring, until caramel is dissolved. Purée apricots and caramel in a food processor until almost smooth, then cool to room temperature.
Whisk together apricot purée and yogurt in a large bowl until combined well and chill, covered, until cold, about 4 hours.
Sprinkle gelatin over remaining 1/4 cup water in a very small saucepan and let stand 1 minute to soften. Heat gelatin over moderate heat, stirring, until dissolved, then immediately whisk into apricot mixture.
Freeze apricot mixture in ice cream maker. Transfer to an airtight container and put in freezer to harden.
note:
Frozen yogurt can be made 1 week ahead
hope these help. good luck and enjoy.
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