Chocolate Peanut Butter Ice Cream, Espresso Ice

Chocolate Peanut Butter Ice Cream

Ingredients:

1 cup of heavy cream

1 cup half and half or milk

1 cup sugar

4 oz. egg substitute

11⁄2 teaspoon vanilla

1⁄2 - 2⁄3 cups baking cocoa (for taste) 1 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 or 4 tbsp. regular instant coffee powder

32⁄3 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.Stir in vanilla extract.

4.Chill thoroughly.

5.Follow standard instructions on pg. 3.

6.Serve with a dollop of whipped cream and a sprinkle of cocoa.

Fat Free Peach Ice Cream

Ingredients:

11⁄2 cups evaporated skim milk

1 cup pureed ripe peaches

11⁄2 tsp. plain gelatin

4 oz. egg substitute

6 oz. fat-free cream cheese

1 tsp. vanilla

1 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.

5210 specifications

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