1 c banana, sliced
3/4 c strawberries, sliced
1/3 c fresh orange juice
1 lime, juiced
1 1/2 c skim milk
3/4 c sugar
16 oz vanilla low-fat yogurt

Combine first 4 ingredients in a blender or food processor; process
until smooth. Combine banana mixture and remaining ingredients in a
large bowl; stir well with a whisk.

Pour mixture into the freezer can of an ice cream freezer; freeze
according to manufacturer's instructions. Spoon into a freezer-safe
container; cover and freeze at least 1 h

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2 cups water
1 cup sugar
1 quart strawberries -- hulled
1/3 cup fresh orange juice
1/3 cup fresh lemon juice

Stir 2 cups water and sugar in heavy medium saucepan over high heat
until sugar dissolves. Boil 5 minutes.

Working in batches, puree strawberries in food processor until smooth.
Add strawberry puree and orange and lemon juices to sugar syrup; stir
to blend. Cover and refrigerate until cold, about 2 hours.

Process strawberry mixture in ice cream maker according to
manufactu

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2 cups Sugar
2 cups Milk
3 cups Strawberries; quartered and divided
1/4 cup Brown sugar
1/4 cup Half and half
1 Tbs Lemon juice
=09 Fresh whole milk
1/4 tsp Salt
4 Eggs
1 pkg Cream cheese (8 oz)
1 Tb Vanilla
3/4 cup Finely chopped pecans (optional)


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4 ts Gelatin
2 c Plain Yogurt
1/4 ts Salt
3 Tb Lemon Juice
3/8 c Milk
1/4 c Sugar
2 c Fresh Strawberries, pureed
1 c Whipping cream, whipped

Soak gelatin in milk, in custard cup. Set cup in boiling water; stir
until gelatin is completely dissolved.

Combine yogurt, sugar, and salt. Stir in gelatin mixture. Stir in
berries and lemon juice. Chill until slightly thickened; beat until
foamy. Fold in whipped cream. Freeze in ice cream maker.

Makes 8 Servings

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1 pt Strawberries
1 c Sugar
1 Egg
1 c Half and half
1 t Vanilla
3 c Heavy cream

Hull the berries and cut the larger ones in half. Place the berries
in a double boiler and add 1/2 cup sugar. Heat for 10-15 minutes,
stirring occasionally, until the fruit is very soft. Puree the fruit
in a blender. You can strain the deeds out of the puree, but you
don't have to. Transfer puree to a bowl and cool in the refrigerator.

Put the egg, half and half, remaining sugar and vanilla extract in the

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2 1/2 cups milk
2 tablespoons cold water
2 1/2 cups heavy cream
3 each egg
1/8 teaspoon salt
1 tablespoon vanilla extract
1 1/2 cups confectioner's sugar
1 tablespoon powdered gelatin
2 cups crushed sweetened strawberries

Beat eggs and sugar until light, add gelatin which has been softened
in the cold water and dissolved over boiling water. Stir in the milk,
add vanilla, cream (to which salt has been added), whipped until
stiff, in an ice cold bowl. Press strawberries through a sieve,
sw

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1 pint strawberries
1/3 cup sugar
2 cups light cream, very cold
Juice of half a lemon

Remove stems from strawberries. Place strawberries on cookie sheet and
freeze until solid. In a food processor combine cream, sugar, lemon
juice, and frozen berries.

Blend until smooth and remove to 9 x 9-inch glass dish. Freeze again
until firm. Serve.

Makes 6 Servings

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2 cup Half and half
12 oz White chocolate coarsely chopped
4 Eggs
1 1/2 cup Sugar
2 cup Whipping cream

Scald half and half in top of double boiler set over simmering water.
Add chocolate. Reduce heat so water barely simmers and cook until
chocolate is melted, stirring occasionally. Remove from heat. Using
electric mixer, beat eggs in medium bowl to blend. Add sugar and beat
until dissolved. Slowly mix in chocolate mixture. Beat in cream.
Refrigerate until well chilled. Process chocola

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1/2 cup Sugar
2 Tbs Flour
1/8 tsp Salt
1/8 tsp Cinnamon
2 cups Milk
4 oz Sweet chocolate; melted
2 Eggs; beaten
1/2 cup Shredded coconut
2 cup Light cream -OR- Half & Half
1/2 cup Pecans; chopped

Combine sugar, flour, salt and cinnamon in a 2 qt saucepan. Gradually
add milk. Cook over medium heat, stirring constantly, until thickened.
Cook additional 2 minutes. Remover from heat. Blend in melted
chocolate. Blend a small amount of hot mixture into eggs; return all
to pan, sti

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1/2 vanilla bean
11 oz Mexican chocolate (3 1/2 disks; preferably Ibarra), coarsely chopped
3 3/4 cups half-and-half
3 large eggs
Scant 1/4 teaspoon salt

Halve vanilla bean lengthwise and scrape seeds into a 3-quart heavy
saucepan. Add chocolate and half-and-half and bring to a boil over
moderate heat, whisking. Remove from heat.

Lightly beat eggs with salt in a bowl, then add hot chocolate mixture
in a slow stream, whisking. Transfer custard to cleaned saucepan and
cook over moderately low he

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3/4 cup sugar
2 teaspoons cornstarch
12 ounces evaporated skim milk
1 teaspoon vanilla extract
1 cup nonfat plain yogurt -- stirred
2 ounces semisweet chocolate chips

In medium saucepan, combine sugar and cornstarch. Stir in milk. Cook
and stir over moderate heat until thickened and bubbly. Remove from
heat; cool to lukewarm. Add vanilla and yogurt. Refrigerate until
mixture is cold. Melt chocolate. While chocolate is hot, pour it very
slowly into chilled yogurt mixture while stirring gen

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2 oz Unsweetened chocolate
1/3 cup Unsweetened cocoa powder
1 1/2 cup Milk
2 Large Eggs
1 cup Sugar
1 cup Heavy or whipping cream
1 tsp Vanilla

Melt the unsweetened chocolate in the top of a double boiler over hot,
not boiling water. Gradually whisk in the cocoa and heat, stirring
constantly, until smooth. ( the chocolate may "seize" or clump
together. Don't worry, the milk will dissolve it). Whisk in the milk,
a little at a time, and heat until completely blended. remove from

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2 cup Sugar
2/3 cup Hershey's Cocoa
1/4 cup All-purpose flour
1/4 tsp Salt
2 cup Milk
2 Eggs, slightly beaten
1 Tbs Vanilla extract
1 quart Light cream
1/2 pint Whipping cream

In medium saucepan, combine sugar, cocoa, flour and salt; stir in milk
and eggs. Cook over medium heat, stirring constantly, until mixture
boils; boil and stir 1 minute. Remove from heat. Stir in vanilla,
light cream and whipping cream. Refrigerate until cold. Freeze in ice
cream freezer according to ma

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1 pint Cold whipping cream
2 Tbs Hershey's Cocoa
14 oz Sweetened condensed milk
1/3 cup Hershey's Syrup

Line 9x5x3-inch loaf pan with foil. In large mixer bowl, beat whipping
cream and cocoa until stiff. Stir together sweetened condensed milk
and syrup; fold into whipped cream mixture. Pour into prepared pan.
Cover; freeze until firm, about 6 hours.

Makes 6 servings (5 cups).

Source: Hershey Kitchens.

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4 oz Unsweetened chocolate
1 cup Milk
2 Large Eggs
1 cup Sugar
1 cup Heavy or whipping cream
1 tsp Vanilla
1 pinch Salt

Melt the unsweetened chocolate in the top of a double boiler over
hot, not boiling water. Gradually whisk in the milk and heat, stirring
constantly, until smooth. Remove from the heat and let cool. Whisk the
eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in
the sugar, a little at a time, then continue whisking until completely
blended, about 1

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