Two-tone Ice Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts, Ice cream | 1 | Servings | |
INGREDIENTS
| 1 | oz | Flavored gelatin |
| 1 | c | Boiling water |
| 1 | oz | Same flavor gelatin |
| 1/2 | c | Sugar |
| 1 | c | Boiling water |
| 2 1/2 | c | Cream |
| 2 | T | Lemon juice |
INSTRUCTIONS
Grated rind 1/2 lemon Dissolve one 3-oz flavored gelatin in boiling water. Mold in a thin layer in flat-bottomed container. Chill. Combine remaining gelatin, sugar and water. Cool, stir in cream, lemon juice, grated lemon rind. Stir freeze. Dice gelatin and fold in. Makes about 1 quart. Note: This recipe is for a 1-quart machine. Double or triple ingredients if needed for your machine. From: Steve Herrick Source: [Ice Cream! The Whole Scoop, by Gail Damerow, Glenbridge Publishing] Source: [Best Recipes - July/August 1991] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1424
Calories From Fat: 973
Total Fat: 110.6g
Cholesterol: 409.3mg
Sodium: 129.1mg
Potassium: 262.2mg
Carbohydrates: 110.4g
Fiber: <1g
Sugar: 100.9g
Protein: 6.2g