18 peppermint candy discs V4 cup sugar
PEPPERMINT V2 teaspoon unflavored gelatine Few drops red food coloring

ICE CREAM V2 cup cold light cream 2 cups heavy cream
V2 cup hot light cream

Put peppermint candy discs into OSTERIZER container, cover and process at
CHOP. Empty through a coarse sieve onto waxed paper, reserving larger pieces.
Put cold cream and gelatine into OSTERIZER container, add hot cream, cover and
process at STIR until gelatine is dissolved. While running, push LIQUEFY button,
remove cover and add finely crushed peppermint, sugar and food coloring. Process
until peppermint candies are dissolved. Pour into large freezer tray and place in
freezer. When mixture is frozen around the edges, remove to large mixing bowl and
beat with rotary beater until light and fluffy. Set in freezer.

Whip cream and fold into peppermint mixture along with reserved candy pieces.
Return to freezer tray, cover tightly and freeze until firm, three to four hours.

Yield: about 2 quarts

FROZEN Juice of two limes Few drops green food coloring

142 cups orange juice 3 cups heavy cream
LIME CREME 1 ih aedalibws ; :

Put juices and 6 marshmallows into OSTERIZER container, cover and process at
LIQUEFY until smooth. Remove feeder cap and add remaining marshmallows one at
a time. Add food coloring, replace cap and process until smooth. Pour into large mixing
bow], chill until almost firm. When mixture is almost firm, blender-whip cream. Fold
cream into chilled mixture, turn into 6-cup mold and freeze 3 to 4 hours or overnight.
Remove from freezer about 30 minutes before serving, let stand at room temperature
until creme will slip from mold easily. Garnish with thin slices of lime.

Yield: one 6-cup mold

CRANBERRY 1 cup water 1 envelope unflavored gelatine
2 cups fresh cranberries V2 lemon, seeded and peeled
SHERBET 1 io sugar 1 orange, seeded and peeled

Yq cup cold water

Put water, cranberries and sugar into saucepan and simmer until skins pop. Put cold
water and gelatine into OSTERIZER container, add cooked cranberries, lemon and
orange. Cover and process at LIQUEFY until mixture is smooth. Pour into freezer tray
and freeze until mushy. Return to OSTERIZER container, cover and process at
WHIP until fluffy. Pour into 1-quart freezer container, cover and freeze until firm.
Yield: about 1 quart

SNOWBALL Yq cup Kirsch (cherry liqueur) 1 quart soft vanilla ice cream
Yq cup golden raisins 1 cup heavy cream
Yq cup diced citron 2 tablespoons confectioners’ sugar
10 candied cherries, red and green 1 teaspoon vanilla extract
2 slices eee pineapple, green
or re

Put Kirsch, raisins, citron, cherries and pineapple into OSTERIZER container, cover
and process at LIQUEFY until chopped. Pour into 144-quart bowl, add ice cream
and mix thoroughly. Freeze until firm. Before serving, unmold Snowball and return
to freezer. Blender-whip cream with sugar and vanilla. Cover Snowball with whipped
cream and garnish with Christmas greens.

[34] Yield: 8 to 10 servings