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.
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.
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.
Fat Free Chocolate Ice Cream
Ingredients:
3 cups evaporated skim milk
1 tsp. vanilla extract
11⁄2 tsp. plain gelatin
1 cup sugar
4 oz. egg substitute
1⁄2 to 3⁄4 cup baking cocoa (to taste)
Note: Combine cocoa and sugar before adding to recipe to facilitate easy mixing of the cocoa.
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.
4.Follow standard instructions on pg.
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