| previous | next |
Title: Diabetic Vanilla Ice Cream
Categories: Diabetic Icecream
Yield: 1 Servings
| 4 | Eggs, lightly beaten | |
| 8 | ts | Cornstarch |
| 4 | c | 2% milk + 4 cup whole milk |
| 1/2 | pt | Heavy cream |
| 4 | ts | Vanilla |
| 16 | pk | Sweet & Low sweetener |
Whisk together eggs, cornstarch and 1 cup milk until smooth. Set aside. Cook milk over medium heat until scalded. Slowly add scalded milk to egg mixture. Return to stove. Cook slowly until mixture bubbles. Watch closely as mixture scorches easily. Cool mixture. Stir in cream, vanilla and Sweet and Low. Pour into crank
freezer container and follow manufacturer's instructions, using ice and rock salt.