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

How about this one, It looks close? Pina Colada Cheesecake With Coco-Nut Crust 1 hours : 20 min prep SERVES 8 -10 Coco Nut Crust 1 1/2-2 tablespoons butter, at room temperature 1 cup flaked coconut 1 cup ground toasted brazil nut or ground toasted filbert nut 1/4 cup sugar 1/4 cup butter, melted, cooled to room temperature Cheesecake 2 1/4 lbs cream cheese, at room temperature 3/4 cup unsweetened crushed canned pineapple, drained well, 1/2 cup juice reserved 1/3 cup coconut rum 1/4 cup sour cream 1 1/2 cups sugar 4 large eggs, at room temperature, slightly beaten 2 slices fresh pineapple, 1/2 cm thick (optional) or canned pineapple (optional) 1.Prepare coco nut crust. 2.Place oven rack in centre of oven, heat to 350 degrees. 3.Coat bottom and sides of 9 inch springform pan evenly with unmelted butter, reserve. 4.Stir coconut, Brazil nuts and sugar in medium bowl. 5.Drizzle melted butter over nut mixture. 6.Stir and toss mixture vigorously with fork until slightly darkened and uniform. 7.Press nut mixture evenly on sides and bottom of reserved pan. 8.Refrigerate 5 minutes. 9.Bake crust 7 minutes. 10.Cool on wire rack to room temperature before filling, about 30 minutes. 11.Cheesecake-------------. 12.Place oven rack in centre of oven, heat to 350 degrees. 13.Cut cream cheese into 1 inch cubes, place in large mixer bowl. 14.Beat at medium speed, scraping down sides of bowl as needed, until completely smooth. 15.Continue beating while gradually adding crushed pineapple. 16.Gradually beat in reserved pineapple juice and the liqueur until blended, scraping down sides of bowl as needed. 17.Add sour cream to cheese mixture, beat at medium speed until blended. 18.Continue beating while very slowly adding sugar, scraping down sides of bowl as needed, beat until sugar is absorbed. 19.Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition. 20.(Batter will be thin) Pour patter into baked cooled coconut crust. 21.Gently rotate pan several quarter turns to settle batter. 22.Bake until sides of cheesecake are set 2 1/2 inches in from edges and centre is still pudding like, 60 to 65 minutes for a creamy centre. 23.For a firmer centre, bake until centre is just set, about 10 minutes longer (cake may crack at sides). 24.transfer pan to wire rack away from drafts. 25.Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature. 26.Remove sides of pan. 27.Refrigerate cake uncovered overnight or at least 8 hours. 28.Cover cake loosely with plastic wrap, refrigerate until serving time. 29.Make optional garnish just before serving. 30.Pare and core pineapple slices, cut out eyes of pineapple making small notches in outer edge of slices (or use canned slices). 31.Cut slices into quarters. 32.Place 6 to 8 pineapple quarters in border around top of cheesecake.

Okay - it looks like equal parts of the three ingredients with lots of ice. That’s easy to remember. I’ll get both juice and crushed pineapple to have on hand and if we have guests I’ll upgrade to fresher pineapple. Hopefully we will have some warm weather this summer. It has been an unpleasantly cold spring in MN. Currently sitting by the fire on a rainy, 55 degree day after a golf washout. 😕