Vanilla ice cream (longstaff)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Gelatin |
| 2 | tablespoons | Hot water |
| 1¼ | cup | Evaporated milk, chilled |
| 1 | teaspoon | Vanilla |
| 4 | tablespoons | Sugar equivalent sweetener |
Directions
Dissolve gelatin in hot water. Whisk the milk and almost cold gelatin together and add the flavoring and sweetener.
Pour into freezing trays and freeze without stirring. Serve with fruit.
8 servings each 60 cal, 5 g (½ unit) carbohydrate, 4 g protein, 3 g fat
Source: The Diabetic's Cookbook by Roberta Longstaff & Jim Mann 1984 Shared but not tested by Elizabeth Rodier July 1993
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