BYU Broadcasting | Culinary Creations

Directions: Combine eggs and sugar in medium mixing bowl. Beat with electric mixer until thick. While egg mixture is beating, combine cream and milk in large pot. Cut down center of vaniulla bean and add whole bean to the milk mixture. Heat on stove until boiling. When eggs and sugar are thick, add a small amount (2 tablespoons) of hot milk to beating eggs. Do this step slowly so as not to curdle eggs. Gradually add remaining milk and continue mixing with eggs. When completely mixed, put mixture back in large milk pot and return to stove. Slowly bring mixture back to boil. stirring constantly, until mixture coats back of spoon. Pour mixture into bowl and chill until cold, or up to 2 days. Remove vanilla bean from mix. Using the back of a knife, scrape down inside of bean to remove seeds. Add seeds to mix and discard pod. Pour into ice cream freezer and freeze according to manufacturer's instructions.

Rasberry Sorbet
Printable Version

Ingredients:

2 cups Water

2 cups Sugar

2 pounds berries
we use a combination of blackberries

raspberries

and boysenberries

Juice of 1 Lemon

Directions: Combine water and sugar in medium sauce pan. Bring to boil and cook for 5 minutes. Combine berries in food processor bowl. Pulse until pureed. Pour berry puree through fine strainer to remove seeds. Pour boiling sugar water through strainer. Discard any remaining seeds in strainer. Add the juice of 1 lemon. Cover bowl and refrigerate until cold. Pour into freezer and freeze according to maufacturer's instructions. Makes almost one quart.

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