20
®
Sugar Free Raspberry Sherbet
Ingredients:
1cup milk
2 cups raspberry puree
1⁄3cup non-fat dry milk
2 tsp. artificial sweetener
11⁄2tsp. 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 dis-
solved, 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
necessary 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
11⁄2tsp. 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.
5540 Instructions 5/6/09 10:32 AM Page 20