CREAM FREEZER RECIPES

Steps:

• Set oven to 325 degrees F.
• Butter an extra large baking dish (make certain that the baking dish is large enough to hold all the corn).
• Place half of the corn in a food processor; cover and process until creamy.
• Pour into large baking pan.
• Add milk, butter, sugar, salt and remaining corn.
• Cover and bake for 1 hour and 30 minutes, stirring frequently.
• Cool then freeze in small plastic containers.

Steps:

• In a large bowl, mix condensed milk and fruit puree/flavorings thoroughly.
• In a separate bowl, beat chilled whipping cream until stiff peaks form.
• Fold whipping cream into condensed milk mixture, along with any stir-ins (like cookie pieces, fruit chunks, candy, etc.) that you desire.
• Pour into a plastic or metal container (not glass), cover, and freeze for at least 4 hours or overnight. Scoop and enjoy!
• Makes about 1 1/2 pints (3 cups).
• Note on flavorings: Fruit puree or a strong fruit juice (even concentrate) works well, but be sure it’s unsweetened or relatively sour or your ice cream will be too sweet. Lemon juice works great, as does margarita mix; top with crushed pretzels when serving for a salty-sweet treat. Or use brewed coffee or tea. If using tea, steep 3 teabags in 1/3 cup of hot water for about 5-7 minutes and press the water out of the teabags when removing them. I just made an excellent chamomile tea ice cream this way; it had a lovely, delicate flavor.
• Another note: I've heard you can substitue Cool Whip for the whipping cream--I'd go with about 1 1/2 to 2 cups--but as I haven't tried it myself, I can't vouch for the results. It would make it lower fat and easier to put together, but the texture might suffer.