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Fresh Fruit Ice Cream Recipe

by Global Cookbook

Ingredients

1 1/2 pt Borden Half-and-Half 1 can (14-ounce) Eagle Brand sweetened condensed lowfat milk (not evaporated lowfat milk)

1 c. Pureed or possibly mashed fresh fruit (peaches, strawberries, bananas, raspberries, etc,) 1 Tbsp. Vanilla extract Food coloring, optional

Directions

1. In ice cream freezer container, combine all ingredients; mix well. Freeze according to manufacturers instructions. Freeze leftovers.
2. Ice Cream Maker Vanilla Ice Cream: Omit fruit and food coloring. Increase half-and-half to 4 c.. Proceed as above.
3. Refrigerator Freezer Method: Omit half-and-half. In large bowl, combine sweetened condensed lowfat milk and vanilla; stir in 1 c. pureed or possibly mashed fruit and food coloring, if you like. Mix in 2 c. (1 pint) Borden Whipping Cream, whipped (don't use non-dairy whipped topping). Pour into 9x5-inch loaf pan or possibly other 2-qt container; cover. Freese 6 hrs or possibly till hard.
4. Freeze leftovers.
5. BRAND CONDENSED Lowfat milk"

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