Honey Ricotta Ice cream with Lavender

Ingredients:

1 cup sugar

1 cup water

1 teaspoon dried lavender blossoms

3 cups fresh ricotta cheese (about 2 pounds)

2 tablespoons honey

1/4 teaspoon salt

Instructions:

1) Combine sugar and 1 cup water in a small saucepan; bring to a boil. Cook 45 seconds or until sugar dissolves. Remove from heat; stir in lavender. Let stand 30 minutes. Strain mixture through a fine mesh sieve into a small bowl; discard solids. Cover and chill 1 hour.

2) Combine fresh ricotta cheese, honey, and salt in a food processor; process until smooth. With processor on, slowly add lavender syrup through the food chute. Pour mixture into the freezer can of an ice-cream freezer, freeze according to the manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 4 hours or until firm.

*Makes 1 1/2 quarts* (Serving size: about 1/2 cup ice cream)

Chocolate Ice Cream

Ingredients:

3 cups 1% low-fat milk, divided

1/4 cup sugar

3 tablespoons cornstarch

1/8 teaspoon salt

4 ounces semisweet chocolate, finely chopped

Instructions:

1) Place 2 1/4 cups milk in a heavy-saucepan; bring to a simmer over medium heat. Combine 1/4 cup milk, sugar, cornstarch, and salt in a medium bowl, stirring with a whisk until smooth. Slowly add the sugar mixture to pan, stirring constantly with a whisk. Cool 4 minutes or until mixture begins to thicken, stirring constantly with a whisk. Remove pan from heat.

2) Place chopped chocolate in a small bowl. Bring remaining 1/2 cup milk just to a boil in a small saucepan over medium heat. Pour hot milk over chocolate; let stand 1 minute. Stir chocolate mixture until smooth. Add chocolate mixture to sugar mixture; stir until well blended. Cover and chill 2 hours.

3) Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

*Makes 1 1/2 quarts* (Serving size: 1/2 cup)

Rainbow Punch

Ingredients:

2 (46 ounce) cans Fruit Punch

1/4 cup grenadine syrup

1 (2 liter) bottle Sprite or Mountain Dew

1/2 cup French Vanilla ice cream

Instructions:

1) Pour fruit punch into a large punch bowl. Stir in grenadine and soda. Add the ice cream, a scoop each-it will resemble a big fluffy cloud.

*Makes 36 servings*

Key Lime Ice Cream

Ingredients:

1 1/2 cups 1% low-fat milk

2/3 cup bottled Lime Juice

1/2 cup half-and-half

1/8 teaspoon salt

1 (14-ounce) can fat-free sweetened condensed milk

Lime wedges (optional)

Instructions:

1) Combine the first 5 ingredients in a medium bowl, stirring with a whisk. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with lime wedges, if desired.

*Makes 1 quart* (Serving size: about 1/3 cup)

Rhubarb Sorbet

Ingredients:

4 cups chopped rhubarb (about 1 1/4 pounds)

1 cup water

2/3 cup sugar

1/2 cup fresh orange juice (about 2 large oranges)

Mint sprigs (optional)

Orange rind strips (optional)

Instructions:

1) Combine first 4 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer for 20 minutes or until rhubarb is tender. Cool slightly. Place rhubarb mixture in a blender, and process until smooth. Pour into a bowl, and refrigerate for 2 hours or until thoroughly chilled. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Place a freezer-safe bowl in a freezer for 10 minutes. Spoon sorbet into bowl; cover and freeze for 4 hours or until firm. Garnish with mint and rind, if desired.

*Makes 5 servings* (Serving size: about 2/3 cup)