4 c Vanilla yogurt
1 c Whipping cream
1 c Sugar 1 ts Vanilla
1/2 ts Cinnamon
1 c Walnut pieces
Salt

Thoroughly combine yogurt, sugar, cinnamon and salt in mixing bowl. Stir in whipping cream and vanilla. Add nuts. Cover and refrigerate 30 minutes. Freeze according to manufacturer’s directions.

3 Egg whites
1 c Half & half
3/4 c Sugar
3 c Raspberries in syrup; pureed
1 c Milk
2 tb Lemon juice

Beat egg whites until stiff, but not dry. Gradually beat in sugar, then
milk, half and half, raspberries, lemon juice. Cover, refrigerate 30
minutes. Freeze as directed. Makes 2 quarts.

1 Mango
1 1/2 cup Half & half
1 tb Lemon juice
1 Egg yolk; beaten
2 ts Cornstarch
2 tb Light corn syrup
1/3 cup Sugar

Peel mango. Cut pulp from seed; discard seed. In blender or food processor fitted with metal blade, puree mango pulp with lemon juice. In medium saucepan, combine cornstarch and sugar. Stir in half and half, beaten egg yolk and corn syrup. Cook and stir over medium heat until bubbly; cook 1 minute longer. Cool. Stir in pureed mango. Pour into ice cream canister.
Freeze in ice cream maker according to manufacturer’s directions. Makes about 1 quart.

2 cn Sweetened condensed milk
20 oz Crushed pineapple
6 cn Orange soda, 12 oz each

Combine sweetened condensed milk, orange soda and pineapple in bowl; mix well. Chill overnight. Pour into ice cream freezer container. Freeze according to manufacturer’s instructions.

Yield: 16 servings.

4 Heath Bars

2 cups Heavy or whipping cream
2 lg Eggs
1 cup Whole milk
3/4 cup Sugar
2 ts Vanilla

Using a sharp knife, cut the candy bars into 1/2 to 1 inch chunks. You
should have about 1 cup. Place the chucks in a bowl, cover and freeze.
Whisk the egg in a mixing bowl until light and fluffy, 1-2 minutes. Whisk
in the sugar, a little at a time, then continue to whisk until completely
blended, about 1 minute more. Pour in the cream, milk, vanilla, and whisk
to blend. Transfer the mixture to ice cream maker and freeze following
manufacturer’s instructions. After the ice cream stiffens (about 2 minutes
before it is done) add the candy, then continue freezing until the ice
cream is ready.

Makes generous 1 quart.

Variation: COFFEE HEATH BAR CRUNCH: Omit vanilla and substitute 3 tb. good quality freeze-dried coffee. Add 2 tb coffee with the cream and milk, and
add the remaining 1 tbls coffee with the candy( after the ice cream
stiffens.