Berry Ice Milk Recipe
Ingredients
| Raspberries | 2/3 Cup (16 tbs) | |
| Sugar | 2/3 Cup (16 tbs) | |
| Strawberries | 2 Cup (16 tbs), sliced | |
| Lemon juice | 2 Teaspoon | |
| Evaporated milk | 1 Cup (16 tbs), skimmed | |
| Egg substitute | 1 Carton (1l), frozen | |
| Milk fat | 1 Cup (16 tbs) |
Directions
Place raspberries in food processor, and process until smooth.
Press puree through a sieve; set puree aside, and discard seeds.
Combine sugar, strawberries, and lemon juice in processor, and process until smooth.
Add raspberry puree, evaporated milk, and egg substitute, and process until blended.
Pour mixture into a large bowl, and stir in low-fat milk.
Pour berry mixture into freezer can of a 2-quart hand-turned or electric freezer, and freeze according to manufacturer's instructions.
Spoon into a freezer-safe container; cover and freeze for at least 1 hour.
Press puree through a sieve; set puree aside, and discard seeds.
Combine sugar, strawberries, and lemon juice in processor, and process until smooth.
Add raspberry puree, evaporated milk, and egg substitute, and process until blended.
Pour mixture into a large bowl, and stir in low-fat milk.
Pour berry mixture into freezer can of a 2-quart hand-turned or electric freezer, and freeze according to manufacturer's instructions.
Spoon into a freezer-safe container; cover and freeze for at least 1 hour.
Chef
