Hamilton Beach 68990 Use And Care Guide - Page 13

Recipes (cont.) Fruit Sherbet 3 12-ounce (340 g) bags frozen fruit, unsweetened (strawberry, peach, pineapple, or combination) 9 cups (2.13 L) half 'n half 1 1/2 cups (355 ml) sugar 3 Tablespoons (44 ml) lime juice Directions: In a blender or food processor, combine all ingredients and process until well-blended and smooth. Pour into canister. Strawberry Cheesecake Ice Cream 1 8-ounce (227-g) package cream cheese (softened) 2 cups (473 ml) frozen strawberries (slightly thawed) 2 (14-ounce [397-g]) cans sweetened condensed milk 2 cups (473 ml) heavy whipping cream 2 teaspoons (10 ml) vanilla extract 1 cup (237 ml) graham cracker crumbs Directions: Allow cream cheese to soften and the strawberries to become slightly thawed. In a medium bowl, beat cream cheese until fluffy. Gradually add condensed milk until smooth (you may use a hand mixer). Mix in heavy whipping cream and vanilla. Chop strawberries into small pieces and stir into mixture. Stir in graham cracker crumbs. Mix well. Pour into canister. Strawberry Sorbet 1 1/2 cups (355 ml) sugar 3 cups (710 ml) water 3 16-ounce (454-g) bags fresh or thawed frozen strawberries 3 Tablespoons (44 ml) lemon juice Directions: Combine sugar and water in heavy saucepan. Bring to a boil. Reduce heat to low and simmer until all sugar is dissolved. Remove from heat. Refrigerate until chilled. Puree strawberries; add lemon juice and sugar water. Mix well. Pour into canister. Chocolate Chip-Mint Frozen Yogurt 2 2-pound (907-g) containers plain yogurt* 6 ounces (170 g) unsweetened chocolate, chopped 2 teaspoons (10 ml) mint extract 2 cups (473 ml) sugar 1 1/2 cups (355 ml) half 'n half Directions: Chop chocolate into small pieces. Combine all ingredients. Mix well. Pour into canister. *For milder yogurt taste, replace the plain yogurt with vanilla-flavored yogurt. 840235900 ENv08.indd 13 13 1/20/14 4:39 PM