Lemon Milk Sherbet
1 cup granulated sugar
1 1/3 cup lemon juice
1 tsp. lemon rind
¼ tsp. lemon extract
1 pt. whole milk

Combine sugar, lemon juice, grated lemon rind and extract. Add milk; stir thoroughly. Pour into ice cream freezer and freeze. When partly frozen, remove to a chilled mixing bowl; beat with electric beater until smooth and light. Return quickly to freezer; continue to freeze until desired consistency. Yields 6 servings. Deloris Klingler, Lincoln, Mo.
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Orange Ice Cream
2 cups sugar
5 eggs
2 cups of heavy cream
2 (3 oz.) pkgs. orange JELL-O
1 cup boiling water
Whole milk

Beat together sugar, eggs and cream. Dissolve JELL-O in boiling water; add to cream mixture. Stir well and add whole milk to fill a 1-gallon freezer to within 2 inches from the top. Freeze. Yields 6 to 8 servings. Lizzie Miller, Clark, Mo.
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Sugar-Free Vanilla Ice Cream
3 cups milk
4 eggs
½ tsp. salt
1 tbls. vanilla
2 (3 oz.) pkgs. sugar-free instant vanilla pudding
1 cup Splenda sweetner
1 (8 oz.) carton low-fat Cool Whip
Fat-free half and half

Scald 1 cup milk. Beat 4 eggs; gradually add to scalded milk. Mix in salt and vanilla. Whip pudding mix into 2 cups milk. Blend in Splenda. Add to egg/milk mixture. Fold in Cool Whip. Pour into freezer container. Fill to “fill line” with fat-free half and half. Yields 6 to 8 servings. Sharon Dillon, Clinton, Mo.
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Peach Ice Cream
6 medium peaches (about 2 lbs.), peeled and pitted
1 cup sugar
3 cups heavy cream
1 cup milk
2 tsp. vanilla extract

In a large bowl, mash peaches into coarse puree. Stir in ¼ cup sugar. Let stand 1 hour. Add cream, milk, remaining ¾ cup sugar and vanilla to peaches; stir to blend. Cover and chill at least 3 hours. Stir the mixture; pour into ice cream freezer. Freeze according to the manufacturer’s directions. Yields 6 servings. Shelly Rothove, Westphalia, Mo.
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Vanilla Ice Cream
2 cups sugar
3 eggs
2 cups milk
¼ tsp. salt
4 tsp. vanilla
1 pt. whipping cream
1 (14 oz.) can sweetened condensed milk
Milk

Combine sugar and eggs; add 2 cups of milk to the mixture. Cook over low heat until mixture coats spoon. Cool. Add salt, vanilla, whipping cream, condensed milk and enough milk to fill a 1-gallon freezer. You may also add strawberries, blueberries, peaches or fruit of your preference. Yields 6 to 8 servings. Marlo Bockting, Morrison, Mo.
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Combine 2 cups whole milk, flour, eggs and sugar. Cook until thick (like pudding). Remove from heat. Stir in vanilla and lemon extract. Cool mixture. When cooled (about 10 minutes) stir in whipping cream and enough whole milk to fill a 1-gallon ice cream freezer container. Freeze according to manufacturer’s directions. Yields 1 gallon. Deloris Klingler, Lincoln, Mo.
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Pour rum over raisins, cover, and let stand overnight. Warm milk in a small pan. Whisk the eggs with the sugar in a separate bowl. Slowly add warm milk to egg/sugar mixture continuing to whisk. Pour mixture back in the pan and heat slowly until thickened, stirring constantly (looks like very liquid pudding). Do not boil. Let cool to room temperature, add cream and chill. Pour into ice cream freezer; add rum raisins just before the end of the freezing process. Yields 8 servings. Josephine Steinman, Argyle, Mo.
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Soft Serve Ice Cream
2 tbls. plain gelatin
1 cup cold water
5 cups whole milk
2 cups sugar
2 tsp. vanilla
½ tsp. salt
2 cups cream

Dissolve gelatin in a cup of cold water. Heat whole milk until warm enough to dissolve the gelatin mixture; add water/gelatin mixture. Add sugar, vanilla and salt to mixture; cool. Add 2 cups of cream. Set on ice or in a cold place. Pour in ice cream freezer. Freeze. Yields 1-gallon. Martha Borntrager, Clark, Mo.
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