| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Ice, Cream |
1 |
Servings |
INGREDIENTS
| 1 |
ts |
Unflavored gelatin |
| 2 1/4 |
c |
Cold skim milk |
| 1 |
c |
Nonfat dry milk |
| 4 |
oz |
Egg substitute |
| 5 |
ts |
NutraSweet or Equal |
| 1/8 |
ts |
Lemon or almond extract |
| 2 |
ts |
Vanilla extract |
INSTRUCTIONS
Sprinkle gelatin over skim milk in a small saucepan and allow gelatin to
soften for a few minutes. Stir mixture over low heat until gelatin
completely dissolves. Remove from heat and place saucepan in another bowl
of cold or ice water to cool to room temperature. Combine remaining
ingredients in a blender or food processor and process until well combined.
Add milk-gelatin mixture and blend for a few more seconds. Chill in
refrigerator until ready to freeze. Blend for a few seconds before pouring
mixture through a strainer into the ice cream maker. Follow instructions
for freezing. Makes about 1 quart.
Posted to EAT-LF Digest by Kat <scizwiz@lazerlink.com> on Mar 30, 1998
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