There's nothing like fresh honeydew melon with a squeeze of lime and this sorbet captures all that amazing flavor!

-Recipe-

● 3 cups honeydew melon processed/blended into into 2 cups puree

● 2/3 cup sugar

● 2 T. fresh lime juice

1. Puree the melon in a food processor or blender, then push it through a fine strainer into a bowl or large measuring cup,

2. Add sugar and lime juice. Stir until sugar is totally dissolved.

3. Process in an ice cream maker for about 20 minutes.

4. Harden-off sorbet by transferring it into a freezer container and freezing for 1-2 hours. Then scoop and enjoy!

Download pdf recipe for: Honeydew and Lime Sorbet

This sorbet is really refreshing, light and full of delicious lime flavor!

- Recipe -

● 3 cups water

● 1-3/4 cups sugar

● 3/4 cup fresh lime juice (about 2 lb. of limes)

● 1/4 cup cup lemon juice

● Zest of 2 limes (about 1 T.)

1. Combine water & sugar in bowl. Squeeze juice from limes and lemons. Add lime zest.

2. Stir juices into sugar-water mixture. Stir well, making sure the sugar has completely dissolved.

3. Freeze in ice cream machine for about 20 minutes. Transfer sorbet to a freezer-safe container. Place in freezer to harden-off, at least 1 hour.

Download pdf recipe for: Lime Sorbet

This is the most incredible chocolate ice cream EVER! You'll never go back to regular chocolate....

- Recipe -

● 2 cups 2% milk

● 1 oz. unsweetened chocolate

● 1/2 cup Mexican chocolate, chopped into small pieces

● 1/2 cup heavy cream

● 5 egg yolks

● 1/2 cup + 2 T. sugar

● pinch of salt

● 1 t. vanilla

● 1 t. cinnamon

● 1/8 t. cayenne pepper

1. In a medium saucepan bring the milk to a boil over medium heat. (This takes 12-13 minutes.)

2. Place both chocolates and heavy cream in small microwave-safe bowl and microwave on 30 second burst until the chocolate is melted. Add a pinch of salt, vanilla, cinnamon and cayenne pepper. Set aside.

3. Beat egg yolks and sugar in mixer for 2 minutes.

4. Drizzle hot milk into eggs yolks, a tablespoon at a time, mixing constantly. Once milk is in the eggs, pour the entire mixture back into the saucepan. Stir until an instant-read thermometer reaches 170 ̊F. Remove from heat and quickly stir in the chocolate mixture. Pour mixture through a strainer that is sitting in a large measuring cup or bowl. Use a spatula to push the mixture through the strainer.

5. Allow mixture to cool to lukewarm (about 30 minutes) then cover and place in the refrigerator for 2-3 hours, until completely chilled.

6. Freeze ice cream in ice cream maker for about 20 minutes. Remove from machine and spoon ice cream into a freezer-safe container. Harden-off in the freezer for at least 1 hour, so that the ice cream can be scooped.

Download pdf recipe for: Mexican Chocolate Ice Cream

Sorbets are a fantastic dessert! They are light, refreshing and super-easy to make at home.

- Recipe -

● 3 Cups Water

● 1-3/4 Cups Sugar

● 4-6 lemons (1 cup juice and 1 T. zest)

1. Combine the water & sugar in large measuring cup or bowl; stir so that sugar begins to dissolve.

2. Zest and juice the lemons. Add 1 cup of juice and 1 T. of zest to the sugar/water mixture. Stir until sugar is completely dissolved.

3. Pour into ice cream maker and freeze for 20 minutes. Spoon sorbet into freezer container and place in freezer to harden-off (at least 1-2 hours.) Scoop when ready to serve.

Download pdf recipe for: Lemon Sorbet

What happens when you take chocolate chip cookie dough and add it to vanilla ice cream? A taste sensation!

- Recipe -

● 2 cups 2% milk

● 5 egg yolks

● 1/2 cup + 2 T. sugar

● 2 t. vanilla

● 1/4 cup heavy cream

Chocolate Chip Cookie Dough:

● 4 T. butter

● 2 T. sugar

● 2 T. brown sugar

● 1 T. water

● 1/2 t. vanilla

● 1/2 cup + 1 T. flour

● 1/4 t. salt

● 1/4 t. baking soda

● 1/2 cup semi-sweet chocolate chips

● 1/4 cup chopped walnuts

1. Put milk in saucepan. Bring to boil over medium heat. (This takes about 12-13 minutes.)

2. While the milk is heating, whip yolks & sugar in mixer for 2 minutes. Dribble hot milk into eggs, a few tablespoons at a time, keeping the mixer going constantly.

3. Pour the egg/milk mixture back into the pan and put over medium-low heat. Stir with a wooden spoon or heat resistant spatula until the mixture reaches 170 ̊F. Immediately pour through a strainer into a bowl or large container.

4. Allow to cool to luke warm (about 30 minutes) then cover with plastic wrap and refrigerate until completely chilled, about 2 hours.

5. While base is cooling, make the cookie dough by placing the butter and sugars into mixing bowl and beating until light and fluffy. Add water and vanilla.

6. In a small bowl, mix together the flour, salt, baking soda, chocolate chips and walnuts. Add to the mixing bowl and turn on a low speed, mixing until the ingredients are just combined.

7. On a parchment lined baking sheet, place bits of the cookie dough and place in freezer until frozen.

8. When you're ready to freeze the ice cream, stir heavy cream & vanilla in and freeze in an ice cream maker. (This takes about 20 minutes.) After 20 minutes, drop in the bits of frozen cookie dough. Process for no more than 1 minute.

9. Spoon the ice cream into a freezer container and harden-off for at least 1-2 hours.

Download pdf recipe for: Chocolate Chip Cookie Dough Ice Cream

Pomegranate sorbet is light, refreshing and great either between courses or at the end of of meal!

- Recipe -

● 3 cups pomegranate juice

● 3/4 cups sugar

● 2 T. lemon juice (about 1 lemon)

1. Mix together the pomegranate juice, sugar and lemon juice. Stir until sugar is dissolved.

2. Process in an ice cream maker for about 20 minutes.

3. Harden-off sorbet by transferring it into a freezer container and freezing for 1-2 hours. Then scoop and enjoy!

Download pdf recipe for: Pomegranate Sorbet

A delicious hazelnut ice cream layered with smooth Nutella chocolate!

- Recipe -

● 2 cups 2% milk

● 5 egg yolks

● 1/2 cup + 2 T. sugar

● 1/4 cup heavy cream

● 1/4 cup Frangelico liqueur or 2 t. vanilla

● Nutella Chocolate Hazelnut Spread

1. Put milk in saucepan. Bring to boil over medium heat. (This takes about 12-13 minutes.)

2. While the milk is heating, whip yolks & sugar in mixer for 2 minutes. Dribble hot milk into eggs, a few tablespoons at a time, keeping the mixer going constantly.

3. Once milk is in the eggs, turn heat down to medium-low and pour mixture back into the saucepan and cook, stirring constantly, until an instant read thermometer reaches 170 degrees ̊F.

4. Remove from heat and pour through a strainer. Allow to cool to luke warm (about 30 minutes) then cover with plastic wrap and refrigerate until completely chilled, about 2-3 hours.

5. When you're ready to freeze the ice cream, stir heavy cream & Frangelico into custard and freeze in an ice cream maker. (This takes about 20 minutes.) Remove ice cream from bowl and place a few spoonfuls a in freezer container. Then add some of the Nutella. Repeat with more ice cream, more Nutella and one last layer of ice cream. Put in freezer to harden-off for at least 1 -2 hours.

Download pdf recipe for: Hazelnut Chocolate Swirl Ice Cream

Fresh tangerine juice makes a super easy and super flavorful sorbet!

- Recipe -

● 3 cups fresh tangerine juice (or juice from mandarin oranges)

● 3/4 cup sugar

● 2 T. lemon juice

1. Pour tangerine juice through a fine mesh sieve into a large measuring cup. Use a spatula to press as much juice as you can through the sieve, discarding any pulp.

2. Add sugar and lemon juice. Stir until sugar is dissolved. 3. Process in an ice cream maker for about 20 minutes.

4. Harden-off sorbet by transferring it into a freezer container and freezing for 1-2 hours. Then scoop and enjoy!

Download pdf recipe for: Tangerine Sorbet

A rich chocolate ice cream (made with just 2% milk) combined with bits of brownie makes this ice cream a must for any chocolate lover!

- Recipe -

● Brownies (already baked) and cut into bits

● 1 oz. unsweetened chocolate

● 1/2 cup semi-sweet chocolate

● 1/2 cup heavy cream

● 5 egg yolks

● 1/2 cup + 2 T. sugar

● 2 cups 2% milk

1. Bring 2% milk to a boil over medium heat, in medium saucepan. (This takes 12-13 minutes.)

2. Place both chocolates and heavy cream in small saucepan and heat over medium heat until chocolate is melted. Set aside.

3. Beat yolks and sugar in mixer for 2 minutes.

4. Drizzle hot milk into eggs yolks, a tablespoon at a time, whisking constantly. Once milk is in the eggs, pour the entire mixture back into the saucepan. Stir constantly until an instant-read thermometer reaches 170 ̊F. Remove from heat and quickly stir in the chocolate mixture. Pour mixture through a strainer that is sitting in a large measuring cup or bowl.

4. Allow mixture to cool to lukewarm (about 30 minutes) then cover and place in the refrigerator for 2-3 hours, until completely chilled.

5. Freeze ice cream in ice cream maker for about 20 minutes. Then take the brownie bits and add them to the ice cream, letting them churn for just a few seconds. Remove from machine and spoon ice cream into a freezer-safe container. Harden-off in the freezer for at least 1 hour, so that the ice cream can be scooped.

Download pdf recipe for: Chocolate Brownie Ice Cream

This sorbet is perfect for New Year's Eve!

- Recipe -

  1. Trim and core the pineapple, then cut into chunks. Puree the pineapple in a food processor, until smooth. Press through a mesh strainer and measure out 2 cups of strained puree.

2. Stir in the sugar and lemon juice. Stir wine in very slowly. Freeze in ice cream maker for 20 minutes. Harden off the sorbet by spooning it into a freezer container and placing in the freezer for at least an hour.

To serve: Scoop sorbet into a stemmed glass, then pour 1/4 to 1/2 cup of Champagne into glass.

Download pdf recipe for: Pineapple Champagne Sorbet

The perfect holiday treat! This ice cream is made with a lot less fat then regular egg nog, but has all the traditional flavor you love!

- Recipe -

● 2 cups 2% milk

● 5 egg yolks

● 3/4 sugar

● 1/4 cup heavy cream

● 1/4 cup bourbon

● 1 t. vanilla

● 1 t. cinnamon

● 1 t. nutmeg

1. Put milk in saucepan. Bring to boil over medium heat. (This takes about 12-13 minutes.)

2. While the milk is heating, whip yolks & sugar in mixer for 2 minutes. Dribble hot milk into eggs, a few tablespoons at a time, keeping the mixer going constantly.

3. Pour the egg/milk mixture back into the pan and put over medium-low heat. Stir with a wooden spoon or heat resistant spatula until the mixture reaches 170 ̊F. Immediately pour through a strainer into a bowl or large container. Allow to cool to luke warm (about 30 minutes) then cover with plastic wrap and refrigerate until completely chilled, about 2 hours.

4. When you're ready to freeze the ice cream, stir the heavy cream, bourbon, spices & vanilla into custard and freeze in an ice cream maker. (This takes about 20 minutes.) Remove ice cream from bowl and place in freezer container to harden-off for at least 1 hour or more.

 Download pdf recipe for: Egg Nog Ice Cream

Based on a sundae created in the early 1900's, this ice cream has both chocolate covered peanuts and a delicious fudge swirl!

- Recipe -

Ice Cream: 

  ● 2 cups 2% milk 

  ● 5 egg yolks 

  ● 1/2 cup + 2 T. sugar 

  ● 2 t. vanilla 

  ● 1/4 cup heavy cream 

Chocolate Covered Peanuts: 

  ● 3/4 cup semisweet chocolate chips 

  ● 1 cup salted peanuts 

Fudge Swirl Sauce: 

  ● ½ cup sugar 

  ● 1/3 cup light corn syrup 

  ● ½ cup water 

  ● 6 T. unsweetened Dutch-process cocoa powder 

  ● ½ t. vanilla extract 

1. Put milk in saucepan. Bring to boil over medium heat. (This takes about 12-13 minutes.) 

2. While the milk is heating, whip yolks & sugar in mixer for 2 minutes. Dribble hot milk into eggs, a few tablespoons at a time, keeping the mixer going constantly. 

3. Once milk is in the eggs, turn heat down to medium-low and pour mixture back into the saucepan and cook for about 12 minutes, stirring constantly, so eggs don't begin to scramble. Use an instant-read thermometer and cook until mixture reaches 170˚F. 

4. Remove from heat and pour through a strainer. Allow to cool to luke warm (about 30 minutes) then cover with plastic wrap and refrigerate until completely chilled, about 2-3 hours. 

5. When you're ready to freeze the ice cream, stir heavy cream & vanilla into custard and freeze in an ice cream maker. (This takes about 20 minutes.) While the ice cream is freezing, break up the chocolate-covered peanuts into bit-size pieces. 

6. When the ice cream is done freezing, add the chocolate covered peanuts. Once they're all in the ice cream, stop the machine. Get a freezer container and spoon some of the Fudge Swirl on the bottom of the container. Then, as you spoon the the ice cream from the machine, layer generous spoonfuls of the sauce between layers of ice cream. 

Chocolate Covered Peanuts: 

1. Heat chocolate in microwave-proof dish in 30 second bursts. When chocolate is melted, add peanuts. Make sure the peanuts are completely coated with chocolate. Then pour onto a parchment lined tray, spread out into a single-layer and place in refrigerator to cool. 

Fudge Swirl Sauce: 

1. Whisk the sugar, corn syrup, water, and cocoa powder in a medium saucepan, over medium heat. Once the cocoa powder is dissolved and smooth, switch to using a heat-resistant spatula. Stir constantly, until the mixture begins to boil. Boil for 1  minute, stirring constantly. Remove from the heat, stir in the vanilla, and let cool at room temperature for 30 minutes. Then  pour into a container and refrigerate and mixture is totally cold. 

Download pdf recipe for: Tin Roof Ice Cream

Real pecans sauteed in butter makes this ice cream a taste sensation!

- Recipe -

  ● 2 cups 2% milk 

  ● 5 egg yolks 

  ● 1/2 cup + 2 T. sugar 

  ● 2 t. vanilla 

  ● 4 T. butter 

  ● 1  cup pecan halves 

  ● 1/4  tsp. salt 

1. Put milk in saucepan. Bring to boil over medium heat. (This takes about 12-13 minutes.) 

2. While the milk is heating, whip yolks & sugar in mixer for 2 minutes. When milk comes up to a boil, dribble it into the eggs,  a tablespoon or so at a time. Keep the mixer going constantly. 

3. Once the milk is in the eggs, turn heat down to low and pour mixture back into the saucepan and cook, stirring constantly so eggs don't begin to scramble. Use an instant read thermometer and bring the mixture to about 170˚F. 

4. Remove from heat and pour through a strainer. Allow to cool to luke warm (about 30 minutes) then cover with plastic wrap and refrigerate until completely chilled, about 2-3 hours. 

5. Right before your ready to freeze the ice cream, melt the butter in a small saucepan over medium heat. Add the pecans and salt and saute, stirring constantly for about 5 minutes. Drain the butter into a small bowl and place the pecans in another small bowl. Place the pecans in the freezer to chill down. 

6. When you're ready to freeze the ice cream, stir in the vanilla and melted butter. Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions. After the ice cream stiffens, about 15 minutes, add the pecans, then continue freezing for another 5 minutes, or so.  Remove ice cream from bowl and place in freezer container to harden-off.

Download pdf recipe for: Butter Pecan Ice Cream

If you like chocolate and coffee, you're going to love this ice cream. It's the best of all worlds!

- Recipe -

  ● 2 cups 2% milk 

  ● 5 egg yolks 

  ● 1/2 cup + 2 T. sugar 

  ● 1/4  cup heavy cream 

  ● 2 t. vanilla 

  ● 1/2 cup brewed espresso, chilled (or use espresso powder dissolved in 1/2 cup cold water) 

  ● 1 cup semi-sweet chocolate chips 

1. Put milk in saucepan. Bring to boil over medium heat. (This takes about 12-13 minutes.) 

2. While the milk is heating, whip yolks & sugar in mixer for 2 minutes. Dribble hot milk into eggs, a few tablespoons at a time, keeping the mixer going constantly. 

3. Once milk is in the eggs, turn heat down to medium-low and pour mixture back into the saucepan and cook for about 12 minutes, stirring constantly, so eggs don't begin to scramble. Use an instant read thermometer and cook until mixture reaches 170˚F. 

4. Remove from heat and pour through a strainer. Allow to cool to luke warm (about 30 minutes) then cover with plastic wrap and refrigerate until completely chilled, about 2-3 hours. 

5. When you're ready to freeze the ice cream, stir heavy cream, vanilla and espresso into custard and freeze in an ice cream maker. (This takes about 20 minutes.) Towards the end, add chocolate chips. Remove ice cream from bowl and place in freezer container to harden-off.

Download pdf recipe for: Espresso Chip Ice Cream

This ice cream tastes just like Pumpkin Pie! If you like that flavor, just take a scoop of it, add a little carmel sauce and some pecans and you've got an awesome "Great Pumpkin" sundae.

- Recipe -

  ● 5 egg yolks 

  ● 1/2 cup + 2 T. sugar 

  ● 2 cups whole or 2% milk 

  ● 1 cup pumpkin puree 

  ● 1/2 t. cinnamon 

  ● 1/2 t. ginger 

  ● 1/2 t. nutmeg 

1. Put milk in saucepan. Bring to boil over medium heat. (This takes about 12-13 minutes.) 

2. While the milk is heating, whip yolks & sugar in mixer for 2 minutes. Dribble hot milk into eggs, a few tablespoons at a time, keeping the mixer going constantly. 

3. Once milk is in the eggs, turn heat down to medium-low and pour mixture back into the saucepan and cook, stirring with a wooden spoon, until edges begin to bubble and mixture is thick like heavy cream; about 12 minutes. Stir constantly so eggs don't begin to scramble. (If using an instant read thermometer, it will reach about 170 degrees.) 

4. Remove from heat and pour through a strainer. Allow to cool to luke warm (about 30 minutes) then cover with plastic wrap and refrigerate until completely chilled, about 2-3 hours. 

5. When you're ready to freeze the ice cream, stir pumpkin & spices into custard and freeze in an ice cream maker. (This takes about 20 minutes.) Remove ice cream from bowl and place in freezer container to harden-off.

Download pdf recipe for: Pumpkin Ice Cream