Ice Cream Maker Recipes????

Hey all.  I bought an Ice Cream Maker at Costco this week - we finally have some warm weather here, and i'm craving some frozen treats, but not happy with anything i'm finding in the stores. I haven't found much online, but i'm on my way to the grocery store now to buy stuff to experiement with.  I poured in some CrystalLight yesterday thinking it would make a "Slurpee" - and it turned into a block of ICE and caused the motor on the machine to freeze up!!!!!!    So, i'm on a hunt for recipes.  I'm going to buy some plain gelatin, fat-free 1/2 and 1/2, skim milk, egg beaters - and experiment with pureed frozen fruit, cocoa powder vanilla extract, almond extract, all my sugar free coffee syrups, espresso, etc - and, see what the hell i can come up with. I'll post some of my creations online later on if any of them turn out ok LOL.  But, if anyone is using an ice cream maker for sorbets, frozen yogurts, drink, etc - and you have some great concoctions - please share. Here's hoping everyone is getting some decent weather today....

Dunno about ice cream but it's hot as satan's toenails down here! 94 or so I believe but I'm in my A/C'd room, so it doesn't matter to me haha

105 here yesterday. 107 today. But it's a dry heat.  ******g electric meter is spinning around like a miniature fan trying to keep up with the juice the AC is burning through.

Wow.  This is an interesting issue (icing up).  Sugar actually performs a larger role than sweetening in sorbets, sherbert and ice cream: the dissolved simple sugars retard the formation of large ice crystals, ensuring that they stay small; that's what caused your ice cream maker to "freeze up". You might want to try adding some pureed fruits and or some fruit juices to your mixtures; the addition of a small amount of sugar and pectin-like substances should go a LONG way towards reducing ice crystal development.   (I recall that SF Popcicles use "glycerin" as an anti-icing or "anti-freeze" additive, which makes sense, because glycerin and propylene glycol (anti-freeze) are virtually identical chemicals.  I didn't find SF Pops very tasty, however!) I used to make a KILLER pineapple sorbet in my pre-op days.  It was just one pureed pineapple with a cup or so of simple syrup (1:1 solution of cane sugar and water).  It tasted like a full-fat ice cream.  I'm not yet sure how to replicate that without the additional sugar. /Steve

I haven't tried it, but I plan on testing out mixing some Strawberry Protein powder, Vanilla Protein Powder, plain yogurt, strawberries, and a little vanilla. What a fun way to get some P, eh?