Ice Cream Recipe

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2 cups skim milk
1/3 cup sugar
6 tablespoons non-fat dry milk
1 ½ teaspoons vanilla extract
1 pint strawberries, washed, hulled and coarsely chopped
1 tablespoon fresh lemon juice
Heat the milk, sugar and non-fat dry milk in a saucepan, stirring until the sugar and
dry milk are dissolved. Cool thoroughly. Stir in the strawberries, lemon juice and
vanilla.
Pour the mixture into the bowl of the ice cream maker and freeze. Please follow
the manufacturer’s instructional manual.
Frozen Yogurt
Yogurt can replace the cream in ice cream, giving a smooth and creamy – although
not as rich – result. Once you’ve made your own frozen yogurt, even using
commercially-flavored yogurt, you’ll never go back to the store-bought variety.
As with the ice creams, you can add myriad chunked flavorings to frozen yogurts,
including chopped fruits or nuts or a healthy sprinkling of wheat germ.
Fresh frozen Strawberry Yogurt
2 pints strawberries, washed and hulled
2 cups unflavored yogurt
1/3 cup honey
Purée the strawberries in a food processor. Put the yogurt, honey and strawberry
puree into the bowl of the machine and freeze.
Frozen Strawberry Yogurt
4 cups commercial strawberry yogurt
Place the yogurt in the bowl of the machine and freeze