Cheese ice cream

Ingredient

2 eggs

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/2 cup granulated sugar, divided

5 cooking apples, peeled and cored

2 cups cottage cheese, divided

1 cup half-and-half, divided

1/2 cup apple butter, divided

Method

Chop apples into 1/4-inch dice; set aside.

In blender or food processor, combine 1 cup cottage cheese, 1/2 cup half-and-half, 1/4 cup apple butter, 1/4 cup sugar, cinnamon, cloves and one egg. Blend until smooth. Pour into a large bowl.

Repeat with remaining cottage cheese, half and half, apple butter and egg. Combine with previously pureed mixture. Stir in chopped apples. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions.

Tip

You can use Sugar free

Peach Ice Cream

Amaretto Peach Ice Cream

Ingredient:

1 1/2 pounds peaches, peeled, pitted, sliced

1 cup granulated sugar (use also sugar free )

2 tablespoons fresh lemon juice

1 cup crumbled amaretti cookies

3 tablespoons Amaretto

6 large egg yolks

2 teaspoons vanilla extract

2 cups well-chilled heavy cream

Method:


In a bowl toss peaches with 1/4 cup sugar and lemon juice and let mixture stand 30 minutes. Drain mixture and puree peaches in a food processor.

In heavy saucepan combine remaining 3/4 cup sugar with 1/4 cup water, bring mixture to a boil over moderate heat, washing down the sides of pan with a pastry brush dipped in cold water, and simmer the syrup until it is a pale golden caramel. Add 1/2 cup boiling water carefully (mixture will bubble vigorously) and simmer mixture, stirring, until caramel is dissolved.

In a small bowl sprinkle the cookies with Amaretto and let stand for 5 minutes.

In a large bowl with electric mixer beat egg yolks until they are thick and pale, add syrup in a stream, beating, and beat mixture until cool. Stir in vanilla extract, peach puree, cookie mixture and cream. Freeze the mixture in an ice cream maker according to the manufacturer's directions.

Almond Ice Cream

Ingredient

1/4 cup blanched almonds

2 cups whole milk

3/4 cup heavy cream

3 egg yolks

1/2 cup superfine sugar

1 teaspoon kirsch or (You may use kind of flavor)

Tip

You can use a sugar free also

Method


Pound the almond into paste. Add milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture to a boil. Remove from heat.

In a bowl, mix egg yolks, sugar and kirsch for 5 minutes. Add almond milk and mix well with wooden spoon. Heat the mixture over low heat for 5 minutes without letting it boil. Stir continuously. Then allow it to cool. Strain through a sieve into ice cream maker and freeze until the ice cream is thoroughly firm.