Ice Cream Recipe

Address: 3320 E Birch Street Brea CA 92821 USA
Tel: 866-WHYNTER Fax: 866-611-7507 WebSite: E-mail:
Add the onion to the work bowl of a food process fitted with the metal blade.
Process, turning on and off, rapidly, until finely chopped, about 4 or 5 seconds.
Transfer the onion to a large bowl.
Repeat with the cucumbers, then with green peppers, adding each to the onions in
the bowl. Process 5 of the tomatoes until evenly chopped into small pieces.
Transfer to the bowl with other chopped ingredients.
Process the remaining tomato with the garlic, tomato juice, olive oil and chili
powder until a smooth liquid is formed. Combine with the chopped vegetables and
slat and chili in a covered container.
Borscht Sorbet
1 pound beets
5 cup water
2 ½ teaspoons white vinegar
2 tablespoons fresh lemon juice
¾ teaspoon citric acid (sour salt) crystals
½ to ¾ cup sugar
2 ¼ teaspoon salts
Sour cream
Chopped dill
Wash and scrub the beets well. Trim off all but 1 inch of the stems. Put the beets
in a pot with the water. Place over high heat and bring to a boil. Cover the pan,
reduce the heat to a low boil and cook 20 to 40 minutes, or until the beets can be
pieced with a skewer. (Cooking time depends on the size and age of the beets.)
Set aside to cool slightly.
Strain the beets through a fine mesh strainer into a pan. Reserve the beets for
another use. Measure the liquid and add enough water to make 4 cups. While the
liquid is still hot, add the vinegar, lemon juice, citric acid, sugar and salt. Stir to
dissolve. Taste and correct seasoning if necessary. The effect should be sweet and
Cool the borscht thoroughly. Pour into the bowl of the machine and freeze.
Garnish with a dollop of sour cream and a sprinkling of fresh dill.
Red Bean Paste Sorbet
This unusual sorbet could be the perfect way to end a Chinese dinner.