Sugar-free vanilla ice

1 servings

Ingredients

Quantity Ingredient
2 Envelopes unflavored gelatin
3 quarts Half and half
6 Eggs; separated
¾ teaspoon Salt;
6 tablespoons Sucaryl;
6 tablespoons Vanilla extract;
1½ Envelopes unflavored gelatin
2 quarts Half and half
4 Eggs; separated
½ teaspoon Salt;
4 tablespoons Sucaryl;
4 tablespoons Vanilla extract;
6 tablespoons Instant coffee;
1 large Vanilla recipe
12 ounces Pkg miniature semi-sweet chocolate chips
6 tablespoons Instant coffee;
1 small Vanilla recipe
6 tablespoons Instant Coffee;
2 cups Toasted almonds; chopped
Chocolate sauce(SUGAR-FREE)
1 small Vanilla recipe
½ pounds Pistachio nuts;
Green food coloring;
1 large Vanilla recipe

Directions

LARGE VANILLA

SMALL VANILLA

COFFEE ICE CREAM

MOCHA CHIP ICE CREAM

MOCHA ALMOND FUDGE

PISTACHIO ICE CREAM

Sprinkle gelatin over ½ cup half and half. Set aside. Beat egg yolks, salt and 2 cups half and half together in saucepan. Cook, stirring constantly, over medium heat until mixture thickens slightly and coats the back of spoon. Remove from heat to once. Add softened gelatin and stir until dissolved. Blend in remaining half-and-half. Pour into freezer canister and chili. Add sucaryl and vanilla. Just before freezing beat egg whites until stiff. Fold into custard.

COFFEE ICE CREAM: Add instant coffee to the warm mixture in ice cream recipe. Add more coffee if a stronger flavor is desired. Remember the flavor with not be quite so strong after the ice cream is frozen.

MOCHA CHIP ICE CREAM: Melt chocolate chips over hot, but not boilin, water. Add instant coffee and stir to blend. Add Coffee-chocolate mixture to warm mixture in ice cream recipe. Complete ice cream as recipe directs.

MOCHA ALMOND FUDGE: Dissolve instant coffee in warm mixture in ice cream recipe. Add nuts when ice cream is partially frozen. Marble chocolate sauce through ice cream after it is frozen. This is easier to do as you transfer the ice cream from the canister to another container.

PISTACHIO ICE CREAM: If nuts still have their skins, pour boiling water over them. Rinse with cold water and drain. Pinch off the skins and dry nut on paper. Chop finely and add to the ice cream mix just before freezing. Blend in a few drops of food coloring. This is particularly nice for the holidays season.

Source: Ice Cream Cookbook, Nitty Gritty Productions Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 08-18-95

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