INGREDIENTS

INSTRUCTIONS

Posted on NVN by Joni Cloud.
SOURCE:  1972 Weight Watchers Cookbook
Sprinkle gelatin over cold water in 1 1/2 quart mixing bowl. Heat
evaporated skim milk over very low heat or in the top part of a double
boiler placed over hot water. When milk is hot but not boiling, add all of
it, including thin skin which form on top, to the mixing bowl. Stir well to
dissolve gelatin, then chill throroughly in freezer for a few minutes. Whip
cold mixture with beater at medium speed until it stands in peaks but is
not dry.  Add vanilla and sweetner and beat just long enough to incorporate
them.  Put mixing bowl into freezer until mixture is almost frozen, 30 - 40
minutes.  Divide into 4 equal portions and use at once. Or store frozen
cream mixture, in 4 small bowls, or in a ice cube tray - without the
dividers - and use as desired.  Let ice "cream" soften slightly in the
refrigerator before serving.
Makes 4 servings.
Count 1 oz. evaporated skim milk per serving.
VARIATION:  Coffee Ice Cream:  Follow recipe above, but dissolve 1 1/2
teaspoons instant coffee powder in evaporated skim milk in double boiler.
Add dash of maple and black walnut extract if desired.
Posted to MM-Recipes Digest V4 #5 by "Rfm" <Robert-Miles@usa.net> on Jan
25, 99

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