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 tbsp. vanilla
1⁄2 cup finely chopped black walnuts*
1⁄8 tsp. black walnut extract or
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 pg.
5.Add nuts at end of freezing process.
*Toasted almonds, pecans, hazelnuts and macadamia nuts can be substituted.
16
Sugar Free Raspberry Sherbet
Ingredients:
11⁄2 cups milk
3 cups raspberry puree
1⁄3 cup
2 tsp. artificial sweetener
11⁄2 tsp. plain gelatin
2 tbsp. triple sec or grand marnier or
1 tbsp. orange zest + 3 tbsp. 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 pg.
Sugar Free Cappuccino Ice Cream
Ingredients:
11⁄2 cups
2 tbsp. instant espresso coffee powder
2 tbsp.
31⁄2 tsp. artificial sweetener 1tsp. plain gelatin
1 tbsp. vanilla extract
11⁄2 cups buttermilk
1⁄4 tsp. grated nutmeg Method:
1.In a small saucepan, place 11⁄2 cups milk and sprinkle gelatin over surface to soften. Add coffee and warm over a low heat until coffee and gelatin are dissolved.
2.Remove from heat, add in sugar substitute and place saucepan in a larger bowl filled with cold water or ice. Mix should cool to room temperature.
3.Pour mixture into a blender or food processor, add the remaining ingredients. Mix until smooth.
4.Cover and chill thoroughly.
5.Blend for a few seconds before pouring into the ice cream maker.
6.Follow standard instructions on pg.
