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August 2004 Issue
Ice Cream!
by Ronda L. Halpin
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Mango Ice Cream

You can find mango pulp in the ethnic section of large grocery stores or at an Indian grocer.
  • 1 can (30 oz.) mango pulp
  • 1 large container (16 oz.) frozen whipped topping -- thawed
  • 1 can (14 oz.) sweetened condensed milk
Combine all the ingredients and whip together until you get a creamy mixture.

Process the mixture in an ice cream maker according to the manufacturer’s instruction. Transfer the ice cream to a covered container and freeze it until firm.

If you use fat-free sweetened condensed milk and light whipped topping, you have a low-fat delicious ice cream!

  • Yields: about 1 quart
  • Preparation Time: 30 minutes, plus freezing time
 

 

Rose Ice Cream

This delicately-flavored ice cream is a lovely way to end a tea party or other social gathering.
  • 6 1/2 c. heavy cream
  • 2 tsp. rose water
  • 1/8 tsp. salt
  • 3/4 c. sugar
  • 1/4 tsp. red food coloring
Combine all of the ingredients and chill until cold. Process the mixture in an ice cream maker according to the manufacturer’s instruction. Transfer the ice cream to a covered container and freeze it until firm.
  • Yields: 1/2 gallon
  • Preparation Time: 15 minutes, plus freezing time
 

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