Tutti Fruiti Ice Cream Recipe

Ingredients: 

• 3 half pints whipping cream 
• 3 oranges
• 3 cups sugar 
• 3 lemons
• 3 cups milk 
• 3 bananas

Preparations

1. Combine whipping cream, sugar, and milk in ice cream freezer. 
2. Squeeze juice from lemons and oranges; add to freezer. 
3. Mash bananas thoroughly and add to freezer.
4. Freeze until hard. Makes approximately 3 quarts. 

Cherry Sorbet Recipe

Ingredients:

• 2 cups simple syrup
• 1/4 cup fresh lemon juice
• ¼ cup water

Preparations:

1. Drain the cherries, reserving 2 tablespoons of the syrup. 
2. Put the cherries through a food mill. Stir in the cherry syrup, simple syrup, lemon juice and water.
3. Pour the mixture into the bowl of the SNO ice cream maker and freeze. 
4. Please follow the manufacturer’s instructional manual.

Smooth Fluffy Strawberry Sorbet Recipe

Ingredients:

• 6 tablespoons water
• ¾ cup sugar
• 3 egg whites
• 3 cups strawberries, washed, hulled and pureed
• 1 ½ tablespoons fresh lemon juice

Preparations:

1. Combine the water and sugar in a small saucepan. Dissolve the sugar over medium heat, and then continue cooking until the mixture boils and becomes clear.
2. Use a wet brush to wash down the sides of the pot to dissolve any sugar crystals.
3. Continue to boil the mixture until it reached the soft ball stage, 238°F. If you don’t have a thermometer, test by putting a drop of syrup in cold water. When the drop forms a solid but soft ball, the syrup is ready.
4. While you are making the syrup, place the egg whites in a very clean metal bowl. 
5. Best until they just begin to foam. Then slowly pour in the hot sugar syrup. Take a full minute to add the syrup. Continue beating for about 10 minutes, or  until the bottom of the bowl feels cool to the touch.
6. Gently fold in the strawberry puree and lemon juice. It is not necessary to blend thoroughly.
7. Pour the mixture into the bowl of the SNO ice cream maker and freeze. Please follow the manufacturer’s instructional manual.

Chocolate Sorbet Recipe

Ingredients:

• 4 ounces unsweetened chocolate, broken into chunks
• 1 quart water
• 1 ½ cups sugar

Preparations:

1. Use a knife or a food processor to chop the chocolate into very small pieces.
2. Heat the water and sugar together in a saucepan. Add the chocolate and simmer for 20 to 30 minutes until the mixture is very smooth and got grainy. Do not boil. Cool thoroughly.
3. Pour the mixture into the bowl of the SNO ice cream maker and freeze. 
4. Please follow the manufacturer’s instructional manual.

Tomato and Basil Sorbet Recipe

Ingredients: 

• 5 fresh rip tomatoes
• 1/2 cup fresh lemon juice
• 1 teaspoon salt
• ½ cup simple syrup
• 1 tablespoon tomato paste
• 6 fresh basil leaves, coarsely chopped

Preparations: 

1. Peel, core and seed the tomatoes. Purée them in a food processor you should have about 3 cups of puree. Stir in the remaining ingredients.
2. Pour the mixture into the bowl of the SNO ice cream maker and freeze. 
3. Please follow the manufacturer’s instructional manual.

Fresh Coffee Ice Cream Recipe

Ingredients:

• 1 recipe Custard Ice Cream Base
• ¼ cup instant coffee granules, preferably espresso

Preparations:

1. Mix about 1 cup of the Custard Ice Cream Base together with the coffee. 
2. Stir over low  heat until the coffee is dissolved. Mix with the remaining base. 
3. Cool thoroughly.
4. Pour the mixture into the bowl of the SNO ice cream maker and freeze. 
5. Please follow the manufacturer’s instructional manual.

Cinnamon Ice Cream Recipe

Ingredients:

• 1 recipe Custard Ice Cream Base
• ¾ teaspoon ground cinnamon or 2 cinnamon sticks

Preparations:

1. Put about 2 cups of the Custard Ice Cream Base with the cinnamon in a saucepan. 
2. Cook over low heat, stirring constantly, 5 to 10 minutes, or until the mixture is warm and suffused with cinnamon flavor. Cool thoroughly. 
3. Remove cinnamon sticks, if used.
4. Pour the mixture into the bowl of the SNO ice cream maker and freeze.
5.  Please follow the manufacturer’s instructional manual.

Fresh Pineapple Sorbet Recipe

Ingredients:

• 1 small ripe Hawaiian pineapple
• 1 cups simple syrup
• 2 tablespoons fresh lemon juice

Preparations:

1. Peel, core and cube the pineapple. Place the cubes in a food processor and process until very smooth and frothy. You should have 2 ½ cups. Stir in the simple syrup and lemon juice. Taste and add more syrup or juice if needed.
2. Pour the mixture into the bowl of the SNO ice cream maker and freeze. 
3. Please follow the manufacturer’s instructional manual.

Custard Ice Cream Base Recipe

Ingredients:

• 3 cups heavy cream
• 1 cup whole milk
• ¾ cup sugar
• 4 egg yolks

Preparations:

1. Hear the cream, milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot. 
2. Place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour it into the liquid in the saucepan, whisking constantly. 
3. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 8 minutes. 
4. Be sure not to let the mixture boil at any time or it will curdle. 
5. Steam the mixture into a clean bowl and use as directed in the specific recipe. 

Lemon Ice Cream Recipe

Ingredients:

• Zest of 1 lemon
• 2/3 cup sugar
• 2 ½ cups heavy cream
• 1 cup milk
• 5 egg yolks
• 7 tablespoons freshly squeezed lemon juice, stained

Preparations:

1. Put the lemon zest and sugar in a food processor and process until the zest is finally chopped. In a saucepan, mix the lemon sugar with 1 ½ cop’s heavy cream and all the milk. Bring to a boil, stirring occasionally to dissolve the sugar. 
2. Place the egg yolks in a large bowl and whisk briefly. Still whisking the yolks slowly pour in the hot cream. When the mixture is smooth, pour it back into the saucepan or into the yop of a double boiler. Cook over low heat or over simmering water, stirring constantly, until the mixture becomes thick custard, about 15 minutes. Do not let the mixture boil.
3. Place the custard in a metal bowl set over a larger bowl of ice. Stir until very cold and thick. Mix in the lemon juice.Whip the renaming cop of cream until stiff. Fold in the lemon custard. Place the mixture in the bowl of the machine and freeze 20 minutes.Makes about 1 quart.

Ice Cream BlueBerry Flavor Recipe

Ingredients:

• 1 qt. washed, fresh blueberries
• 1/2 cup granulated sugar
• One-eighth tsp. salt
• 1/2 cup undiluted, evaporated milk
• 1 cup cream whipped

Preparations:

1. Crush berries and combine with granulated sugar. Cook five minutes, then strain through a fine sieve.
2. Add salt, and allow to cool, then strain again when cold, and add evaporated milk and fold in whipped cream.
3. Freeze in refrigerator tray, stirring when mixture is frozen to a mush.
4. Then top with additional whipped cream and freeze for three hours.
5. Serves four to six on a hot day.

Ice Cream Coconut Flavor Recipe

Ingredients:

• One 15-ounce can sweeten cream of coconut.
• 1 cup milk
• 1 ½ cups heavy cream
• ½ cup tightly-packed sweetened coconut flakes

Preparations:

1. Place the coconut cream and milk in a food processor and blend thoroughly. 
2. Stir in the cream and coconut flakes.
3. Pour the mixture into the bowl of the SNO ice cream maker and freeze. 
4. Please follow the manufacturer’s instructional manual.

Peach Pit Ice Cream Recipe

Ingredients:

• 1 ¼ pounds (about 8 medium) peach
• ¼ cup fresh lemon juice
• 1 ½ cups heavy cream
• 1 ½ cups milk
• ¾ cup sugar
• 3 egg yolks

Preparations:

1. Peel and pit the peaches, reserving the peel and pits. Puree the pulp with the lemon juice. You should have 2 cups of puree. Refrigerate.
2. Place the reserved peels and pits in a saucepan with the cream and milk. Simmer covered over low hear for 20 minutes. Do not boil. The mixture may look slightly separated due to the acid in the fruit. Add the sugar and stir to dissolve.
3. Place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of the but liquid. When the mixture is blended, slowly pour it into liquid in the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats  the back of the spoon, about 8 minute.
4. Be sure not to let the mixture boil at any time or it will curdle. Strain the mixture into a clean bowl and cool thoroughly. Combine the custard mixture with the peach puree.
5. Pour the mixture into the bowl of the SNO ice cream maker and freeze. Please follow the manufacturer’s instructional manual.

Ice Cream Avocados Flavor Recipe

Ingredients:

• Four 8-ounce avocados
• ¾ teaspoon salt 
• 1 cup superfine sugar
• 6 tablespoons fresh lemon juice
• 1 cup heavy cream

Preparations:

1. Peel and pit the avocados.Cut them into chunks and puree in a food processor. 
2. You should have about 3 cups of puree. 
3. With the machine running, add the remaining ingredients.
4. Pour the mixture into the bowl of the SNO ice cream maker and freeze. Please follow the manufacturer’s instructional manual.