Ice Cream

 

All the ice cream recipes call for a certain proportion of milk, however, half and half or a milk substitute can be used. The use of Lecithen granules in the recipes is optional, but they are an emulsifier and will produce a creamier texture in the ice cream. Coconut milk is available in grocery stores and is delicious in ice creams, Lecithen granules and carob powder can be found in almost any health food store. Agave is a wonderful sweetener substitute for sugar which actually lowers the gylcemic index. 

Ice cream will be thicker and creamier if the juicer body, cutter, blank, and bowl are chilled before homogenizing the frozen mixture. This is easily done by placing the parts and bowl in the refrigerator for about 30 minutes before using. 

Note: Do not place parts in freezer to chill. 

 

BANANA ICE CREAM

 
4 over-ripe bananas
  
2 tablespoons Lecithen Granules (optional)
 
1-1/2 cups milk
 
1/4 cup raw sugar
 
1 teaspoon vanilla

Homogenize the bananas and mix with the other ingredients, OR, mix the ingredients in a food processor. Liquefy the first two ingredients – do not turn off the processor – and add the other ingredients.

The mixture will make between 3-1/2 to 4 cups liquid, depending on the size of the bananas. Add more milk if necessary to make one-quart of liquid. Pour the mixture into freezing trays and freeze until solid. Cut the frozen mixture into strips to fit the feeding throat of the Champion. Homogenize the frozen strips. Serve at once. 

Makes 1 quart. 

 

MELON MILK SHAKES

Crenshaw, Cantaloupe, Persian, Honeydew 

Assemble the machine for juicing. Juice the edible parts of a chilled fresh melon. Add one scoop of vanilla ice cream to 8 ounces of juice and stir or shake in a shaker.


BANANA-MELON ICE CREAM

Crenshaw, Cantaloupe, Persian or Honeydew

 
1-1/2 cups melon juice (see page 16)
 
2 over-ripe bananas
 
2 tablespoons Lecithen Granules (optional)
 
1-1/2 cups milk
 
1/3 cup raw sugar
 
1 teaspoon vanilla

Thoroughly combine all ingredients in a blender or food processor. Pour the mixture into a freezing tray and freeze until solid. Cut the frozen mixture into strips to fit the feeding throat of the Champion. Homogenize the frozen strips. Serve at once. 

Makes 1 quart 

 

FROZEN BANANA DESSERT

 
4 ripe bananas (cut in half and frozen without skins)

Assemble the Champion Juicer for homogenizing and homogenize the frozen bananas. Serve at once. 

Makes 4 servings 

 

MELON ICE CREAM

Crenshaw, Persian, Cantaloupe, or Honeydew

 
2 cups melon juice (see page 16)
 
1-1/2 cup milk
 
2 tablespoons Lecithen Granules (optional)
 
1/2 cup raw sugar

Thoroughly combine all ingredients in a blender or mixing bowl. Pour mixture into a freezing tray and freeze until solid. Cut the frozen mixture into strips to fit the feeding throat of the Champion. Homogenize the frozen strips. Serve at once. 

Makes 1 quart. 

 

CAROB ICE CREAM

(Chocolate Flavor)

 
1 egg
 
2-1/2 cups milk
 
1/2 cup carob powder
 
3 tablespoons Lecithen Granules (optional)
 
1 teaspoon pure vanilla
 
1/4 cup raw sugar

Thoroughly combine all ingredients in a blender or mixing bowl. Pour the mixture into a freezing tray and freeze until solid. Cut the frozen mixture into strips to fit the feeding throat of the Champion. Homogenize the frozen strips. Serve at once. 

Makes 1 quart. 

 

CHOCOLATE FLAVORED-BANANA ICE CREAM

 
4 over-ripe bananas
 
1-1/2 cups milk
 
1/2 cup carob powder
 
2 tablespoons Lecithen Granules (optional)
 
1 teaspoon vanilla
 
1/4 cup raw sugar

Homogenize the bananas and mix with the other ingredients. Beat well after each addition – OR – Mix the ingredients in a blender or food processor. Liquefy the first 2 ingredients – do not turn off the blender – and add the other ingredients. 

Pour the mixture into a freezing tray and freeze until solid. Cut the frozen mixture into strips to fit the feeding throat of the Champion. Homogenize the frozen strips. Serve at once. 

Makes 1 quart. 

 

COCONUT OR COCONUT ALMOND ICE CREAM

 
2 eggs
 
3 tablespoons Lecithen Granules (optional)
 
3 cups coconut or coconut-almond milk (See page 35)
 
1/3 cup raw sugar
 
1 teaspoon vanilla  
. 

Thoroughly combine all ingredients in a blender or mixing bowl. Pour the mixture into a freezing tray and freeze until solid. Cut the frozen mixture into strips to fit the feeding throat of the Champion. Homogenize the frozen strips. Serve at once.

 

MAPLENUT ICE CREAM

 
1 egg
 
2 cups milk
 
2 tablespoons Lecithen Granules (optional)
 
1/2 cup black walnut meats
 
1/4 teaspoon maple flavoring
 
1/2 cup raw sugar

Thoroughly combine all ingredients in a blender or mixing bowl. Pour the mixture into a freezing tray and freeze until solid. Cut the frozen mixture into strips to fit the feeding throat of the Champion. Homogenize the frozen strips. Serve at once. 

Makes 1 quart.

 

FIG DELIGHT

 
1 cup fig puree (See page 34)
 
2 eggs
 
2 cups milk
 
2 tablespoons Lecithen Granules (optional)
 
1 teaspoon vanilla
 
1/2 cup carob powder

Thoroughly combine all ingredients in a blender or food processor. Beat well after each addition. Pour the mixture into a freezing tray and freeze until solid. Cut the frozen mixture into strips to fit the feeding throat of the Champion. Homogenize the frozen strips. Serve at once. 

Makes 1 quart.

 

HAWAIIAN DELIGHT

 
2 over-ripe bananas
 
1/2 cup fresh or frozen strawberries
 
1/2 cup finely cut pineapple (fresh or unsweetened, canned or frozen)
 
1-1/2 cups milk
 
2 tablespoons Lecithen Granules (optional)
 
1/2 cup raw sugar

Homogenize the bananas, strawberries, and pineapple together. Add the other ingredients, beat well. Pour the mixture into a freezing tray and freeze until solid. Cut the frozen mixture into strips to fit the feeding throat of the Champion. Homogenize the frozen strips. Serve at once. 

Makes 1 quart

PEACH ICE CREAM

 
2 cups peaches (fresh or frozen)
 
1-1/2 cups milk
 
2 tablespoons Lecithen Granules (optional)
 
1 teaspoon vanilla
 
1/2 cup raw sugar

Homogenize the peaches with the Champion, and mix the rest of the ingredients. Beat well after each addition – OR – mix all ingredients in a blender or food processor. 

Pour the mixture into a freezing tray and freeze until solid. Cut the frozen mixture into strips to fit the feeding throat of the Champion. Homogenize the frozen strips. Serve at once. 

Makes 1 quart.

 

PEAR AND PINEAPPLE ICE CREAM

 
1 large ripe pear
 
1 cup pineapple chunks, OR
 
1/4 cup crushed pineapple (fresh or frozen)
 
1 cup milk
 
2 tablespoons Lecithen Granules (optional)
 
1/2 cup raw sugar

Homogenize the pear and pineapple. Pour the mixture into a blender or mixing bowl. Add the other ingredients. Beat well after each addition. Pour the mixture into freezing trays and freeze until solid. Cut the frozen mixture into strips to fit the feeding throat of the Champion. Homogenize the frozen strips. Serve at once. 

Makes 1 quart 

 

STRAWBERRY ICE CREAM

 
1-1/2 cups strawberries (fresh or frozen)
 
2 cups milk
 
2 tablespoons Lecithen Granules (optional)
 
1 teaspoon vanilla
 
1/2 cup raw sugar

Homogenize the strawberries in the Champion, blender or food processor. Add the other ingredients and beat well. If the strawberries are already sweetened, use less sweetener. Pour the mixture into freezing trays and freeze until solid. Cut the frozen mixture into strips to fit the feeding throat of the Champion. Homogenize the frozen strips. Serve at once. 

Makes 1 quart

VANILLA ICE CREAM

 
2 eggs
 
2 cups milk
 
3 tablespoons Lecithen Granules (optional)
 
2 teaspoons vanilla
 
1/2 cup raw sugar

Thoroughly combine all ingredients in a blender or mixing bowl. Pour the mixture into a freezing tray and freeze until solid. Cut the frozen mixture into strips to fit the feeding throat of the Champion. Homogenize the frozen strips. Serve at once. 

Makes 1 quart.