Belinda, funny you should ask. My girls got me one of those little Cuisinart ice cream freezers for Christmas. My first batch of anything was a couple of cups of frozen strawberries, a quart of my homemade yogurt and enough Equal to sweeten it to taste. I put everything into the food processor to chop up the frozen berries, then into the freezer, it was very, very yummy and my Dad, who is diabetic, loved it. I liked it better with sweet cherries and some grated dark chocolate, same "recipe" but different fruit. It does freeze very hard, because of the ingredients, but I just pop it in the microwave for a few seconds like Bejay does, and it scoops right out nicely. I also made my very favorite ice cream, it's just amazing for those coffee lovers among us, like me. It's another recipe I got from the Cooking Forum. Espresso-Brownie Chunk Ice Cream ================================ Fatlester - Gardenweb 1/2 pound brownies cut in 1/4 inch chunks 1 cup whole Espresso, French or vienna roast coffee beans 2 1/4 cups half and half cream 3/4 cup sugar 3 egg yolks 1 cup whipping cream . Wrap and firmly freeze the brownie chunks. Put the coffee beans on a jell-roll pan and over them with a dish towel. Using a veal pounder or the bottom of a heavy sauce pan, press to crush the beans thoroughly. (Do not substitute ground coffee) Transfer the crushed coffee beans to a medium saucepan. Add the half and half and heat it to simmering. Cover and simmer 10 minutes , then set the pan aside, off heat, for 15 minutes longer. Strain the liquid through a fine sieve into another saucepan, pressing to remove all liquid from the coffee beans; discard the solids. Stir the sugar into the strained coffee liquid and heat it to simmering. Put the egg yolks in a heatproof bowl and slowly whisk in the coffee liquid (or put the egg yolks in a food processor fitted with the metal blade and process, pouring in the coffee liquid). Cool the mixture slightly by stirring in the whipping cream. Set the bowl over ice or refrigerate until the custard is thoroughly chilled. (Can cover and refrigerate overnight). Transfer the custard to the cnaister of an ice-cream machine. Follow manufacturer's directions and churn until the ice cream is half frozen. Add frozen brownie pieces and continue churning until frozen. Serve immediately, or transfer ice cream to an airtight freezer container, seal and kep frozen until serving time. (Can freeze for several hours). Annie

French Vanilla Ice MIlk (this is similar to what my mother used to make) French Vanilla Ice Milk viewed 5533 times Categories: Dessert, Frozen Desserts, Frozen Yogurt, Low fat Freezing Time: 2 hrs. This recipe is from Butter Busters by Pam Mycoskie. The nutrition info per sugar serving is as follows: 132 calories, 0.2g fat (2%), 2mg cholesterol, 0g fiber, 6g protein, 26g carbohydrate, 94mg sodium. For the Sweet and Low recipe its 102 calories and 18g carbohydrate. 1/2 cup Sugar OR 1/4 cup Sugar AND 3 packets Sweet 'n Low 2 tablespoons Cornstarch 3 cups Skim milk 1/4 cup Water 1/2 cup Egg Beaters 2 teaspoons Vanilla In a large saucepan, combine sugar and cornstarch. Gradually add milk and water, stirring constantly. Over medium heat, bring mixture to a boil, stirring constantly. Remove from heat and stir in vanilla. Pour into an 8 x 8 x 2" metal pan. Freeze until ice crystals form around the edge of pan, about an hour. Spoon into a large bowl. Beat at high speed until smooth. Return to pan. Repeat freezing and beating step once. Freeze until firm. Serve immediately

I clipped this recipe off the internet a couple of weeks ago. It was from the best of the LA times. I was intrigued because I thought the lime would add a neat depth of flavor and cut some of the sweetness. I know, I know.... it may not be "authentic", but it sounded good!! :) Also like the minimal amount of cream of coconut and the use of the fresh pineapple instead of just juice. I know it isn't virgin, but I wonder how it would be if you left out the rum? 1987: Coconut Daiquiris This recipe appeared in an article in The Times by Marian Burros. The drink came from David Margolis, a friend of Mayor Ed KochÂs. 1/2 very ripe pineapple, cut into chunks Juice of 1 lime 2 tablespoons Coco Lopez cream of coconut 71/2 ounces Bacardi light rum 20 ice cubes. Combine the ingredients in a blender and whiz until smooth. Serve immediately without garnishes. Makes about 5 daiquiris.

I started to order a virgin pina colada at a retirement party a few weeks ago, they were having a happy hour drink special...except for pina coladas. They made them with Bryer's ice cream so they weren't included in the special pricing and were almost $8!!!!