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Title: Sugar-Free Vanilla Ice
Categories: Diabetic Dessert
Yield: 1 Servings
| LARGE VANILLA | ||
| 2 | Envelopes unflavored gelatin | |
| 3 | qt | Half and half |
| 6 | Eggs; separated | |
| 3/4 | ts | Salt; |
| 6 | tb | Sucaryl; |
| 6 | tb | Vanilla extract; |
| SMALL VANILLA | ||
| 1 1/2 | Envelopes unflavored gelatin | |
| 2 | qt | Half and half |
| 4 | Eggs; separated | |
| 1/2 | ts | Salt; |
| 4 | tb | Sucaryl; |
| 4 | tb | Vanilla extract; |
| COFFEE ICE CREAM | ||
| 6 | tb | Instant coffee; |
| 1 | lg | Vanilla recipe |
| MOCHA CHIP ICE CREAM | ||
| 12 | oz | Pkg miniature semi-sweet chocolate chips |
| 6 | tb | Instant coffee; |
| 1 | sm | Vanilla recipe |
| MOCHA ALMOND FUDGE | ||
| 6 | tb | Instant Coffee; |
| 2 | c | Toasted almonds; chopped |
| Chocolate sauce(SUGAR-FREE) | ||
| 1 | sm | Vanilla recipe |
| PISTACHIO ICE CREAM | ||
| 1/2 | lb | Pistachio nuts; |
| Green food coloring; | ||
| 1 | lg | Vanilla recipe |
Sprinkle gelatin over 1/2 cup half and half. Set aside. Beat egg yolks, salt and 2 cups half and half together in saucepan. Cook, stirring constantly, over medium heat until mixture thickens slightly and coats the back of spoon. Remove from heat to once. Add softened gelatin and stir until dissolved. Blend in remaining half-and-half. Pour into freezer canister and chili. Add sucaryl and vanilla. Just before freezing beat egg whites until stiff. Fold into custard.
COFFEE ICE CREAM: Add instant coffee to the warm mixture in ice cream recipe. Add more coffee if a stronger flavor is desired. Remember the flavor with not be quite so strong after the ice cream is frozen.
MOCHA CHIP ICE CREAM: Melt chocolate chips over hot, but not boilin, water. Add instant coffee and stir to blend. Add Coffee-chocolate mixture to warm mixture in ice cream recipe. Complete ice cream as recipe directs.
MOCHA ALMOND FUDGE: Dissolve instant coffee in warm mixture in ice cream recipe. Add nuts when ice cream is partially frozen. Marble chocolate sauce through ice cream after it is frozen. This is easier to do as you transfer the ice cream from the canister to another container.
PISTACHIO ICE CREAM: If nuts still have their skins, pour boiling water over them. Rinse with cold water and drain. Pinch off the skins and dry nut on paper. Chop finely and add to the ice cream mix just before freezing. Blend in a few drops of food coloring. This is particularly nice for the holidays season.
Source: Ice Cream Cookbook, Nitty Gritty Productions Brought to you and yours via Nancy O'Brion and her Meal-Master.
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