Sugar Free Black Walnut Ice Cream, Vanilla Ice Cream

Sugar Free Black Walnut Ice Cream

Ingredients:

2 cups heavy cream dash salt

1 cup half & half

4 oz. egg substitute

5 tsp. sweetener (or to taste)

1 tbs. vanilla

1⁄2 cup finely chopped black walnuts*

1⁄8 tsp. black walnut extract or 2-3 drops almond extract

Method:

1.Mix all ingredients in a food processor or blender, except for nuts.

2.Mix thoroughly.

3.Cover and chill thoroughly.

4.Follow instructions on page 3.

5.Add nuts after dispensing.

* Toasted almonds, pecans, hazelnuts and macadamia nuts can be substituted.

Sugar Free Raspberry Sherbet

Ingredients: 1cup milk

2 cups raspberry puree

1⁄3 cup non-fat dry milk

2 tsp. artificial sweetener

11⁄2 tsp. plain gelatin

2 tbs. triple sec or grand marnier or

1 tbs. orange zest + 3 tbs. orange juice

Method:

1.In a small saucepan, add milk, sprinkle gelatin over surface to soften. Warm slightly until gelatin is dissolved, stirring if necessary.

2.Add dry milk and mix thoroughly. Add remaining ingredients. Mix completely.

3.Chill thoroughly.

4.Follow standard instructions on page 3.

Note: Because of the addition of the alcohol, it is neces- sary to be sure the mix is well chilled before placing in the Scoop Factory, and freezing canister is as

close to -20°F as possible.

Vanilla Ice Cream

Ingredients:

4 oz. egg substitute

1 cup of sugar

2 cups heavy cream

11⁄2 tsp. vanilla

Method:

1.Combine eggs, sugar, and vanilla in a mixing bowl, processor, or blender.

2.Add cream.

3.Mix well and chill thoroughly.

4.Follow standard instructions on pg. 3.