Yoohoo Ice Cream Recipes

Steps:

• In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
• Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers' instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

Steps:

• 1. With a wire wisk mix 2 cans of Yohoo, Sweetened Cond. milk, and Cool whip in a large bowl. Mix until smooth. try to remove all the lumps of cool whip.
• 2. Pour into freezer canister. Pour in remaining cans of Yohoo. This should fill your freezer. (depending on size mine is 5 qt.) Adding a little milk to fill freezer is okay.
• 3. put lid on canister, put in freezer. Pack with ice and salt and freeze until firm.

Steps:

• Mix all of the ingredients in a blender for about 30 seconds (Use a whisk if you don't have a blender).
• Refrigerate until cold.