Easy ice cream desserts for summer

Making homemade ice cream for friends and family is a sweet way to celebrate summer - and it's easier than you might think.

3/4 cup pineapple juiceBring sweetened condensed milk to a boil in medium saucepan, stirring frequently. Reduce heat to low and cook, stirring constantly, about 15 minutes or until very thick.1 (14-ounce) can sweetened condensed milkOrange Cream Granita3 cups orange juiceYield: about 1 1/2 quarts. - Family FeaturesIngrid Hoffmann, host of the Cooking Channel's Simply Delicioso, uses sweetened condensed milk as a fool-proof base for her easy-tomake, tropically-inspired frozen treats. You don't even need an ice cream maker - your freezer does the work.2 teaspoons vanilla extract2 cups milkAdd milk, cream and coffee crystals slowly to saucepan on low heat, whisking until well blended. Remove from heat. Stir in vanilla. Cool completely, about 30 minutes.3/4 teaspoon rose water (optional)Food coloringCreamy Latte PopsFresh Fruit Ice CreamThe following recipes are all dairy.* For beautiful desserts with little prep work, try layering ice cream between prepared short bread cookies for a gourmet inspired ice cream sandwich or cake. For a real crowd pleaser, create a topping bar where guests can select the ice cream toppings of their choice. You could also serve the ice cream as ice pops by freezing the mixture in molds and inserting wooden craft sticks in the center.To help you make your summer entertaining even more delightful, Ingrid has some helpful tips:1 tablespoon plus 1 teaspoon instant coffee crystals1 cup heavy cream1 tablespoon grated orange peel1 (20-ou nee) can crushed pineapple in pineapple juice, undrainedPineapple and Chipotle Ice PopsTo release from ice pop molds, dip quickly into warm water.Yields 4 cups.* Freshen easy homemade ice cream with new flavor combinations using berries, lemon, fresh mint, espresso, honey, fresh herbs or spices. Try the recipe for Fresh Fruit Ice Cream or Pineapple and Chipotle Ice Pops for a cool summer treat.Pour into 9-inch square baking pan. Cover and freeze just until edges are frozen, about 1 1/2 hours. Using a fork, scrape frozen granita toward center to break up ice crystals. Pat mixture evenly into pan. Cover and freeze. Repeat every 30 minutes until granita is firm, about 4 hours.Pour 1/3 cup cooled mixture into each of 12 (3-ounce) disposable plastic cups or 12 (3-ounce) ice pop molds. Freeze until partially frozen, 1 1/2 to 2 hours. Insert wooden craft sticks. Freeze until firm, about 6 hours or overnight.1 tablespoon fresh lemon juice1 tablespoon fresh lime juice1 cup pureed or mashed fresh fruit, such as peaches, strawberries, bananas and raspberries2 cups heavy creamSpoon into 8 (4-ounce) plastic ice pop molds or 10 (3-ounce) wax-coated paper cups. If using paper cups, insert wooden craft stick into the center of each cup. Freeze until firm, about 4 hours.Yields 8 to 10 servings.1 tablespoon vanilla extract* Instead of serving in a traditional bowl, make a bowl out of your favorite summer fruit. Take half of a small cantaloupe, mini watermelon or pineapple, and scoop out the flesh. Then cut a flat edge off the bottom of the skin to make it stable. Fill it with your ice cream and drizzle with chocolate sauce and add other fun toppings.Yields 12 pops.Combine orange juice, sweetened condensed milk, lemon juice, orange peel and rose water, if desired, in large bowl; mix well.Place pineapple in food processor. Cover and process until pureed. Combine pureed pineapple, sweetened condensed milk, pineapple juice, lime juice and chile powder in large bowl; mix well.Combine sweetened condensed milk and vanilla in large bowl; stir in 1 cup pureed fruit and food coloring, if desired. Fold in 2 cups (1 pint) heavy cream (do not use nondairy whipped topping). Pour into 9-by-5-inch loaf pan or a 2-quart freezer container; cover. Freeze 6 hours or until firm.

Yield: about 1 1/2 quarts. - Family Features