Apple Cheese Ice Cream

Ingredients:

• 5 cooking apples, peeled and cored


• 2 cups cottage cheese, divided


• 1 cup half?and?half, divided


• 1/2 cup apple butter, divided


• 1/2 cup granulated sugar, divided


• 1/2 teaspoon ground cinnamon


• 1/4 teaspoon ground cloves


• 2 eggs

Method:

1. Chop apples into 1/4?inch dice; set aside.
2. In blender or food processor, combine 1 cup cottage cheese, 1/2 cup half?and?half, 1/4 cup apple
   butter, 1/4 cup sugar, cinnamon, cloves and one egg.
3. Blend until smooth. Pour into a large bowl.
4. Repeat with remaining cottage cheese, half and half, apple butter and egg.
5. Combine with previously pureed mixture.
6. Stir in chopped apples.
7. Pour into ice cream canister.
8. Freeze in ice cream maker according to manufacturer’s directions.

Apricot Earl Grey Ice Cream

Ingredients:

• 1 cup (about 6 ounces) dried apricots


• 1/3 cup plus 2 tablespoons granulated sugar


• 2/3 cup water


• 1 1/2 cups milk


• 2 tablespoons Earl Grey tea leaves


• 1 1/2 cups heavy cream


• Pinch of salt


• 4 egg yolks


• 1 tablespoon apricot brandy or orange liqueur

Method:

1. In a small heavy saucepan, combine the apricots, 2 tablespoons of the sugar and water.
2. Bring to a boil over moderate heat.

Reduce the heat to moderately low and simmer, uncovered, until the apricots are
tender, 10 to 12 minutes.
3. Transfer the apricots and any remaining liquid to a food processor and puree until smooth, scraping
   down the sides of the bowl once or twice. Set aside.
4. In a heavy medium saucepan, combine the milk and tea leaves. Warm over low heat until the milk is
   hot.
5. Remove from the heat and let steep for 5 minutes.
6. Strain the milk through a fine?meshed strainer.
7. Return the milk to the saucepan and add the heavy cream, remaining 1/3 cup sugar and salt.
8. Cook over moderate heat, stirring frequently with a wooden spoon, until the sugar is completely dissolved
   and the mixture is hot, 5 to 6 minutes.
9. Remove from the heat.
10. In a medium bowl, whisk the egg yolks until blended. Gradually whisk in one?third of the hot cream in
    a thin stream, then whisk the mixture back into the remaining cream in the saucepan.
11. Cook over moderately low heat, stirring constantly, until the custard lightly coats the back of the
    spoon, 5 to 7 minutes; do not let boil.


12. Immediately remove from the heat and strain the custard into a medium bowl.
13. Set the bowl in a larger
    bowl of ice and water.
14. Let the custard cool to room temperature, stirring occasionally.


15. Whisk in the reserved apricot puree and the brandy until blended. Cover and refrigerate until cold, at
    least 6 hours or overnight.


16. Pour the custard into an ice cream maker and freeze according to the manufacturer’s instructions.

Apricot Ice Cream

Ingredients:

• 8 oz dried apricots


• 1/4 pt (5 fl oz) water


• 1/2 pt (10 fl oz) natural,
  unsweetened low fat yogurt
• 1/4 pt (5 fl oz) fromage frais
  
• 2 tb Lemon juice


• 4 oz icing sugar

Method:

1. Put apricots and water in a saucepan, bring to boil and simmer for 20 minutes.
2. Allow to cool, then puree the result in a blender or food processor, add the rest of the ingredients and mix thoroughly.
3. Freeze, stirring regularly.