Here's one for ya Terri:

LEMON FREEZE TORTE

Reminiscent of lemon meringue pie, this is a light refreshing treat after a heavy meal. Could use orange juice and rind instead of lemon, if desired.

5 egg yolks
6 egg whites
1-1/4 cups granulated sugar
3/4 cup Lemon juice
Grated rind of 2 lemons
2 cups whipping cream
1 pkg. (3-1/2 oz./100 gm) Ladyfingers or Puff Pastry Pretzels
Pinch of Cream of Tartar

In top of double boiler, beat together 5 egg yolks, 2 of the egg whites, 1 cup of sugar, lemon juice and rind, cook over medium heat, stirring frequently, until thickened, about 5 minutes. Spoon into bowl, refrigerate until cool.

Whip cream until it holds its shape. Fold into cooled lemon mixture. Line sides of 8 inch buttered springform pan with ladyfingers. Spoon in lemon-cream mixture and freeze for 6 hours or until firm.

In separate bowl, beat remaining egg whites with cream of tartar until frothy, gradually adding remaining sugar (1/4 cup) beating until soft peaks form.

Pile meringue on top of frozen lemon desert. Broil on bottom rack of oven until meringue is brown. --about 1 minute. Transfer again to freezer.

About 1 hour before serving transfer torte to refrigerator, or counter. Remove sides of springform pan.

Makes about 12 servings.

Source: Canadian Living Christmas Cooking, Dec. 1986.

Terri, here are a couple of my favorites from GB.

This one was posted by Jain.

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Lavender-Blueberry Ice Cream

1 cup blueberries, rinsed
3/4 cup sugar
2 tablespoons dried culinary lavender blossoms
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
3 cups half-and-half

Preparation
1. In a 1- to 1 1/2-quart pan over medium-high heat, stir blueberries, sugar, and 1/2 cup water until berries begin to pop, 4 to 5 minutes. Pour mixture through a fine strainer set over a bowl. Pour blueberries into a blender. Return berry syrup to pan.
2. Add lavender to syrup and stir over medium heat until syrup is infused with flavor, about 5 minutes. Strain into blender, pressing to extract liquid. Discard lavender.

3. Add cinnamon and vanilla to blender; whirl until mixture is smooth. Pour into a bowl, nest in ice water, and stir often until cold, about 15 minutes. Stir in half-and-half.

4. Pour chilled mixture into an ice cream maker (1 1/2-qt. or larger capacity). Freeze according to manufacturer's directions until firm enough to scoop. Serve, or transfer to a container and freeze, airtight, up to 1 week.

My personal favorite from Maryel. I always double the recipe!

Ben and Jerry`s Orange Cream Dream Ice Cream

Ingredients:
1/3 cup Orange juice concentrate; thawed
2 teaspoons Vanilla
2 cups Heavy or whipping cream
3/4 cup Sugar
2/3 cup Half and half

Directions:

Pour the cream into a mixing bowl. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour the half and half and whisk to blend. Add the juice concentrate and vanilla and blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

Makes about 1 qt

Apparently this recipe originally came from Esquire magazine, but I found it somewhere on the net, many years ago. I have made this and it is incredibly rich and flavourful and will give you a long-lasting chocolate buzz.

I recommend using high-quality dark chocolate and cocoa.

Chocolate gelato
4 egg yolks
2/3 cup sugar (135 g)
2 cups milk (450 ml)
3 1/2 oz bittersweet chocolate bar (100 g)
1 1/2 oz cocoa powder (35 g)
2 Tbs sugar

1.Beat the egg yolks with a whisk. Gradually add 2/3 cup (135 g) sugar.
2.In saucepan, bring milk to a boil, remove from heat. When slightly cooled, very slowly add to egg yolk mixture, stirring constantly and quickly, being careful not to curdle the eggs.
3.Melt chocolate in a double boiler and stir until smooth and silky. Pour into custard mixture and blend. Add cocoa powder and mix well.
4.Pour into larger saucepan, place over medium heat (do not boil) and stir until mixture thickens slightly.
5.In another saucepan, heat the 2 Tbs sugar with 2 Tbs (30 ml) water until a caramel is formed. Add this to the custard and blend well.
6.Cool about 1 - 1 1/2 hours and then add to ice cream maker.

RATING
Difficulty:moderate.
Time:30 mins. + cooling time.
Precision:measure ingredients.

I've shared this before, but here it is again.

These are Delicious! I concocted this from three different recipes for the most watermelon flavor. The orange juice paired with the watermelon gives these popsicles the color of a beautiful sunset, which is a great time to have one.

Sunset Watermelon Popsicles

5 cups pureed watermelon (seedless)
3/4 cup orange juice
1/3 cup sugar

Cut watermelon into chunks, and puree in a blender until you have 5 cups. Add orange juice and sugar; blend. Pour into popsicle molds and freeze.

This recipe will fill two popsicle molds of 10 each.

oh yumm, these are great! Keep them coming..

Netla, I think I'm going to give that a whirl first..

It sounds perfect and is a relatively small batch!

This is a family favorite no matter what the season.

Fluffy Berry Dessert:

1/2 cup butter (melted)
1/3 cup brown sugar (packed)
1 1/2 cups flour
1/2 cup chopped walnuts
10 oz. pkg. of frozen fruit thawed (strawberries, peaches
rasberries etc.) whatever you like.
2 egg whites
1 cup of sugar
1 Tbs. lemon juice
1 tsp. vanilla
8 oz. Cool Whip

Preheat oven to 400*. In a large bowl combine butter, brown sugar, flour and walnuts until crumbly. Spread crumbs in a 9x13 pan (do not press down). Bake, stirring twice, until crumbs are a light golden brown (approx. 10-15 min.) Cool until you are able to handle the crumbs; reserve 1/2 cup and press remaining crumbs into the bottom of the pan. In a large mixing bowl combine the rest of the ingredients except the Cool Whip. Beat with electric mixer 15-20 min. until stiff peaks form. This will increase in volume almost filling the bowl. Fold in the Cool Whip and spread on the crumb crust in the pan. Top with remaining crumbs and freeze at least 8 hours before serving.

When fruit is in season around here I substitute fresh for the frozen.
Mindy