Claire, Here'a a recipe for strawberry ice cream that I thought was great. It's from the cuisinart site. Fresh Strawberry Ice Cream Servings Makes about fourteen 1/2-cup servings Ingredients 3 cups fresh ripe strawberries, stemmed and sliced 4 tablespoons freshly squeezed lemon juice 1-1/2 cup sugar, divided 1-1/4 cups whole milk 2-3/4 cups heavy cream 1-1/2 teaspoons pure vanilla extract Instructions In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or purée half the berries. In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Nutritional information per serving: Calories 275 (58% from fat) · carb. 28g · pro. 2g · fat 18g · sat. fat 11g · chol. 67mg · sod. 29mg · calc. 64mg · fiber 1g Note: This ice cream will have a "natural" appearance of very pale pink. If a deeper pink is desired, add red food coloring sparingly by drops until desired color is achieved. For Fresh Peach Ice Cream, substitute 3 cups sliced fresh peaches for the strawberrie

I bought the Ben & Jerry's Ice Cream book when I got my ice cream machine. I have only tried the vanilla and strawberry and they were delicious. I used base 1 both times. I am home sick with a cold and still in my jammies so I typed up the 3 base recipes from their book for you guys. Sweet Cream Bases Ben & Jerry Base 1  1 quart This is our most popular base, has creamy texture, medium body, and a subtle, understated taste. ItÂs especially good as a background for fruit, cookies, and candy. 2 large eggs ¾ cup sugar 2 cups heavy or whipping cream 1 cup milk Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Ben & Jerry French Vanilla Add 2 teaspoons vanilla extra to the above recipe. Add with the milk. Base 2  1 quart It makes a very creamy ice cream with 25 percent butterfat, but it does not store well in home freezers, so be prepared to eat it all. 2 cups heavy or whipping cream ¾ cup sugar 2/3 cup half-and-half 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 in the half-and-half and whisk to blend. Base 3  1 quart This recipe makes a less creamy, less rich ice cream. Ben likes the slightly "cooked" flavor of the sweetened condensed milk. 2 cups light cream 1 cup sweetened condensed milk, cold Whisk the light cream and the sweetened condensed milk together in a mixing bowl until blended.

I've made this. No eggs or milk. Divine. I served it with the three ingredient ice recipe made with frozen raspberries. "Chocolate Sorbet Adapted from The Perfect Scoop This is not a sorbet for chocolate moderates. It's for people who like chocolate to be all they can taste when they bite into something. And for the love of all that is bathing suit season, someone with better moderation than me, because I suspect it is no longer "light" if you eat it all. Servings: Makes 1 quart (1 liter) but you can tell your husband less so he doesn't figure out how much you've kept from him. (At least until he sees the chocolate smudges on your face.) 2 1/4 cups (555 ml) water 1 cup (200 g) sugar 3/4 cup (75 g) unsweetened Dutch-process cocoa powder Pinch of salt 6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped 1/2 teaspoon vanilla extract In a large saucepan (yes, you must use a large one or it will bubble over. Trust me.), whisk together 1 1/2 cups (375 ml) of the water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds. Remove from the heat and stir in the chocolate until it's melted, then stir in the vanilla extract and the remaining 3/4 cup (180 ml) water. Transfer the mixture to a blender and blend for 15 seconds. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out." I have a Cuisinart dual bowl ice cream maker. Many folks think it's noisy but it doesn't bother me. It's not noisy for that long and it's lots quieter than some other appliances I own like my hand mixer or my blender. Here is a link that might be useful: Chocolate Sorbet

Thanks for filling in the gap between the two numbers Annie. Like Annie, I eat foods with raw eggs and prefer my steak and even my hamburgers (which are more risky because when you sear a steak with the inside medium rare, the inside was never exposed directly to external contamination but the some inside of your hamburger was on the outside) medium rare. And I eat raw fish in sushi. So far the only two times I've had food poisoning were when I was on business trips. The more recent time, nothing that I had eaten was a typical suspect so my guess is that the restaurant wasn't careful enough about cross contamination or had an employee not washing hands carefully enough. And we use to make quick eggnog (milk with a raw egg and some vanilla in the blender) for my kids one of whom went through a period as a very picky eater so it was one way to get some protein into his diet at the time. I also keep in mind that it the higher the bacterial load the more likely it is to make you sick. A few salmonella cells in a raw egg that has been kept refrigerated will probably be fought off by my immune system. I wouldn't for instance make eggnog, let it sit on the counter for half a day and then drink it. Just in case (IIRC the likelihood that an egg carries salmonella was something like 1 in 20,000) the egg had salmonella, I don't want to let something with raw egg sit at a danger zone temperature for an extended period of time. Ice cream has an advantage there - you know it has been kept cold since it was made. On the other hand, if I had guests over, I would at least let them know that there was raw egg in something and have an alternative because I think they should be able to make that decision for themselves and who knows who has a compromised immune system. And my son and DIL don't want my granddaughter to be fed food with raw eggs. Since children under 5 have salmonella diagnosed at a higher rate than adults (perhaps because it takes less to get them dangerously dehydrated or because they have less immunity?) that seems to be a sensible precaution. I've put in the link for how to cook eggs enough to kill salmonella while still being able to use them in raw egg recipes. This is a compromise for those who need it. I remember reading that someone tested the pasturized egg whites vs regular egg whites and they didn't whip to as much volume. That link also mentions using acidity to kill salmonella. You have to get the PH down to 4.0. If you make mayo and let it sit for a while before you mix it with something else, that may do it. Just tossing some lemon juice along with the egg into your ice cream mix probably wouldn't because the acidity of the lemon juice would be diluted too much by the other stuff. Here is a link that might be useful: instructions for cooking eggs to use in raw egg recipes