Quick Mix Ice Cream

• 150ml can evaporated milk, chilled
• 250g block PHILADELPHIA Cream Cheese, softened
• 1/4 cup sugar
• 1 cup strawberries, pureed
• 1 tablespoon Cointreau liqueur, (optional)
• 2 teaspoons gelatine dissolved in 2 tablespoons hot water

Apricot Ice Cream

• replace strawberries and Cointreau with
• 425g can apricots, and
• 1 teaspoon Grand Marnier liqueur

1. BEAT evaporated milk until thick.
2. BEAT PHILLY, sugar, strawberries and liqueur; stir in gelatine mixture. Fold cream cheese mixture through evaporated milk.
3. POUR mixture into a shallow tray and freeze. Scoop into balls and serve.