You can also do it the really old fashioned way -- the same method that has long been used to make sorbet. Just pour the mixture into a baking dish, and set that into your freezer. Also, you will need a heavy glass or metal bowl, an electric hand mixer, and a bowl of ice big enough for the first bowl to sit in. Put the heavy glass or metal bowl and the beater attachments for the hand mixer into the freezer at the same time as the ice cream mix to chill them. When its almost but not quite fully frozen, use a fork to break it up into small lumps about the size of a nickle or a little less. Then put it back into the freezer about 10 minutes to set up a bit again. Now, working as quickly as possible, take the pre-chilled heavy bowl out of the freezer,and set it in a bath of ice cubes in the 2nd larger bowl. Quickly transfer the ice cream mixture into the chilled bowl, and beat it as much as possible with the electric mixer ONLY until the lumps are broken up, and it begins to whip up a bit. Then, back into the freezer for another 15 to 30 minutes, until its not at all "melty" but still a little soft. Repeat the beating/whipping process several times -- the idea is to whip as much air into it to make it creamy and fluffy as possible, without melting it too much at each whipping. The chilled bowl, the ice bath, and the chilled beaters help, but beware that the very act of beating it creates friction between the bowl and beaters, which makes heat, so this process is a balancing act between beating in air and melting the ice cream. Done right, which isn't at all hard to do with just a little practice, this method does work, albeit it will never be quite as fluffy as commercial ice creams you are used to, which not only incorporate a large volume of air into the mix using specialized equipment, but which also generally use gums and stabilizers which prevents the product from melting and turning liquid as fast as a pure, cream and milk only product will. Good luck.

I have a Deni Ice Cream Maker and these are recipes from the user's manual. I'm like compumom, I've never used any of the commercial products and I'm surprised there isn't a recipe for adding yogurt instead of cream/half-and-half/milk. Have you checked the web site of the mix product you are wanting to use for recipes? Perhaps there's one that includes yogurt. (Grainlady note: This is NOT like regular ice cream. It's got quite a bit of "bite" from the sour cream - what my hubby calls "adult" ice cream ;-). CHOCOLATE FROZEN YOGURT 2 c. plain or vanilla flavored yogurt (I'd suggest vanilla flavored) 1 c. sour cream 1/4 c. light corn syrup (I use Lyle's Golden Syrup) 3/4 c. sugar 1/3 to 1/2 c. baking cocoa (I'd suggest you start with the lower amount and add more the next time if you think it needs more. If you are using Hershey's 100% Cacao Special Dark Cocoa, you may want even less than 1/3 cup. I've also added some Cacao Nibs to this recipe and only 2 T. Special Dark Cocoa Powder.) Combine all ingredients in a mixing bowl. Beat well. Place in the refrigerator (or freezer for faster chilling) and chill thoroughly. Follow standard instructions for making ice cream. Note: Leave out the cocoa, reduce the sugar to 1/4 c. and add chocolate chips or peanut butter chips, or any other yummy things you can think of. We've added chopped Cherry Mash bars to the recipe. Butterfingers would also be a good addition. I've also made it with homemade yogurt made with Chocolate Morning Moo's (a whey-based milk substitute) and drained homemade kefir curd - drained to the consistency of sour cream. So use your imagination. ORANGE FROZEN YOGURT 3/4 c. evaporated skim milk 4 T. orange juice 4 oz. egg substitute (such as Egg Beaters - do NOT use raw eggs) 1-1/2 t. plain gelatin 2-1/2 c. vanilla flavored fat-free yogurt 1 T. orange zest 1 c. sugar dash salt 1. In a small sauce pan, sprinkle the gelatin over the evaporated skim milk. Warm the mixture (do NOT allow to boil) to dissolve the gelatin, stirring if necessary. 2. Combine remaining ingredients in a blender or food processor. Mix well. Add the milk/gelatin and continue processing to ensure proper mixing. 3. Chill thoroughly. 4. Follow standard instructions for making ice cream....

Subject: Ensure Ice Cream A family member has had health issues lately and his doctors have recommended Ensure. But if you have ever tried it, (and I did, out of solidarity), you might find as we did, that it is dreadful. Even more so, if you are under 85 years old. However, I did find a recipe for Ensure ice cream that is pretty good. My family member said it is a huge improvement. So, here it is for those of you who know someone who drinks Ensure by necessity and not choice: Ensure Ice Cream Ingredients: 1 envelope unflavored gelatin 2 Tbsp cold water 3 Tbsp sugar 2 Tbsp light corn syrup 1� cups of any flavor Ensure 3 Tbsp vegetable oil 1 tsp vanilla extract 1) Soften gelatin in cold water. 2) Add sugar and corn syrup. Heat slowly to dissolve sugar and gelatin. 3) Combine Ensure, oil and gelatin-sugar mixture. Mix well and pour into blender. Blender capacity should be at least 5 cups. Blend for a few minutes on high. 4) Add vanilla extract, if desired, and mix well. Or add fruit to the blender at this point. Blend well. 5) Pour blended mix into an 8x8 square pan (or individual dishes. Freeze until very firm. Make three � cup servings. Nutritional Information Calories 120 Protein 2 g Carbohydrate 15 g Fat 6 g Sodium 40 g Potassium 60 g

Since light cream can be up to 30% fat, I would use 2/3 cream and 1/3 milk. Actually, if I were making it myself, I would decrease the milk even more, since milk upsets me more than cream. I made strawberry ice cream Tuesday using a recipe that called for light cream, and I substituted all heavy cream. I took some to work because I can't eat all of it, and I thought DB didn't want it, but then after he had some yesterday, he decided it was very good. For myself, the most milk I would put it would be about 1/8 portion. I haven't noticed a problem with using all heavy cream, except that it did get very fluffy and I was afraid it would going to climb out of my ice cream machine, and so I ate little bits of it as it was going along. The worst thing that will happen is you will have excess volume, and you might want to make sure your ice cream maker will handle it. Everyone at work loved it. Lars