The Sexy Forever Recipe Bible (115 page)

22⁄3 cups fresh or frozen raspberries

½ cup All Natural SomerSweet or sugar

2 tablespoons fresh lemon juice

Place the raspberries, 1⁄3 cup water, the All Natural SomerSweet, and lemon juice in a food processor or blender and blend until smooth. Place in an ice cream maker and freeze according to the manufacturer’s directions.

MAKES ABOUT 2 CUPS

peach sorbet

FRUIT
DETOX, LEVEL 1, LEVEL 2

2¼ cups sliced peaches, fresh or frozen and thawed

¾ cup All Natural SomerSweet or sugar

2 tablespoons fresh lemon juice

Place the peaches, 1⁄3 cup water, the All Natural SomerSweet, and lemon juice in a food processor or blender and blend until smooth. Taste and add more SomerSweet if needed. Place in an ice cream maker and freeze according to the manufacturer’s directions. 

MAKES ABOUT 3 CUPS

lemon crème fraîche ice cream

PROTEIN, HEALTHY FATS
DETOX, LEVEL 1, LEVEL 2

4 large egg yolks, beaten

3 cups
crème fraîche
or sour cream, at room temperature

1 cup All Natural SomerSweet or sugar

Juice of 1 lemon

Pour the egg yolks into a stainless-steel bowl. Add 1 cup of crème fraîche, whisking constantly. Set aside. Place remaining 2 cups crème fraîche in a medium saucepan over low heat. Heat, stirring constantly, until warm; do not let crème fraîche boil. Slowly pour the warm crème fraîche into the egg mixture. Add the All Natural SomerSweet and lemon juice. Whisk well.

Place the bowl on top of a saucepan of simmering water. Whisk until mixture thickens and reads 170°F on an instant-read thermometer. Allow the mixture to cool to room temperature, about 30 minutes. Refrigerate for at least 2 hours, or overnight. Freeze in an ice cream maker according to the manufacturer’s directions.

MAKES 1 QUART

strawberry ice cream

PROTEIN, HEALTHY FATS, FRUIT
LEVEL 1, LEVEL 2

4 large egg yolks

½ cup half-and-half

2 cups heavy cream

One 16-ounce package frozen strawberries, or 2 cups fresh

¾ cup All Natural SomerSweet or sugar

Place the egg yolks in a medium stainless-steel bowl and whisk for 2 to 3 minutes, until pale yellow. Set aside. Heat the half-and-half and cream in a small heavy-bottomed saucepan over medium heat until bubbles appear around the edge. Pour half of the hot cream mixture over the egg yolks, stirring constantly for 2 to 3 minutes. Add the remaining cream mixture and continue whisking for another minute.

Place the bowl over a saucepan of simmering water. Stir the egg-cream mixture for 3 minutes, until slightly thickened.

Place the strawberries into a food processor or blender. Pour the thickened egg-cream mixture over the fruit and allow the mixture to sit for 5 minutes. Add the All Natural SomerSweet. Pulse until the fruit is chopped but still chunky. If using fresh berries, chill the mixture for at least 2 hours, or overnight, then follow the ice cream maker instructions as directed. If using frozen berries, there is no need to chill the mixture. Freeze in an ice cream maker according to the manufacturer’s directions.

MAKES 1 QUART

bruce’s café legois

HEALTHY FATS, CARBOHYDRATES, INSULIN TRIGGERS
LEVEL 2

6 ounces unsweetened chocolate, broken up

1¼ cups heavy cream