Recipes (continued)

Low Fat Vanilla

Makes approx. 750ml

Ice Cream

(630g)

Cooking & Prep time:

25 minutes + chilling time

1½ teaspoons gelatine 2 tablespoons water 400ml skim milk

100ml thickened light cream 18% milk fat

¼cup (55g) caster sugar 2 teaspoons vanilla essence

1.Mix gelatine with boiling water and stir until dissolved.

2.Combine milk, cream, sugar and vanilla in a saucepan. Bring the mixture to simmering point over low heat; stirring occasionally until sugar dissolves.

3.Remove from heat and add the gelatine mixture; mix well.

4.Refrigerate until completely chilled.

5.Position the ice cream maker as directed on pages 5-6. Turn unit on; add mixture through the pouring hole.

6.When mixture has thickened and reaches the top of the paddle, the ice cream is completely prepared and the ice cream maker should be turned off. To avoid the motor overheating, the ice cream maker may turn itself off when the mixture has thickened and is ready

Nutritional information per 100g

397kj; 3.1g total fat; 2g sat fat; 3.9g protein; 13g carbohydrates; 13g sugars

Variations to this recipe:

 

Low Fat Chocolate

Makes approx. 750ml

Ice Cream

(685g)

Cooking & Prep time:

20 minutes + chilling time

1 quantity low fat vanilla ice cream

¼cup (30g) cocoa powder

¼cup (55g) caster sugar

1.Follow steps 1-6 for low fat vanilla ice cream, gently whisking the cocoa powder and sugar into the hot milk until dissolved.

Nutritional information per 100g

560kj; 3.4g total fat; 2.2g sat fat; 4.4g protein; 21g carbohydrates; 20g sugars

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Sunbeam GL5500 manual Low Fat Vanilla, Ice Cream 630g, 100ml thickened light cream 18% milk fat, Low Fat Chocolate

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