Chocolate Peanut Butter Ice Cream
Ingredients:
1 cup of heavy cream
1 cup half and half or milk
3⁄4 cup sugar
4 oz. egg substitute
11⁄2 teaspoon vanilla
1⁄2 to 2⁄3 cups baking cocoa (to taste) 1⁄2 cup peanut butter
Method:
1.Combine cocoa and sugar in a mixing bowl, processor, or blender and mix.
2.Blend in peanut butter and eggs.
3.Add cream, half and half and vanilla.
4.Beat well and chill thoroughly.
5.Follow standard instructions on pg. 3.
Espresso Ice
Ingredients:
3 tbsp. instant espresso
21⁄2 cups boiling water
1 tbsp. vanilla extract
3⁄4 cup sugar
Method:
1.Dissolve coffee in boiling water.
2.Stir sugar into coffee until dissolved.
3.Chill thoroughly.
4.Stir in vanilla extract.
5.Follow standard instructions on pg. 3.
6.Serve with a dollop of whipped cream and a sprinkle of cocoa.
®
Fat Free Cheesy Peach Ice Cream
Ingredients:
11⁄2 cups evaporated skim milk
11⁄2 tsp. plain gelatin
3⁄4 cup pureed ripe peaches
4 oz. egg substitute
3 oz.
1 tsp. vanilla
3⁄4 cup sugar
1⁄2 tsp. cinnamon
1⁄4 tsp. ground all spice
1⁄4 tsp. ground cloves
1⁄4 tsp. grated nutmeg
Method:
1.To soften gelatin, place 11⁄2 cups of milk in a small saucepan and sprinkle the gelatin over the surface. Allow 3 minutes for gelatin to absorb into the mixture, warm the milk and stir the mixture to completely dissolve.
2.Combine remaining ingredients in a blender or food processor. Mix well. add the milk/gelatin and continue processing to ensure proper mixing.
3.Chill thoroughly and follow standard instructions on pg. 3.
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