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®
Espresso Ice
Ingredients:
3 tbsp. instant espresso or 4 tbsp. regular
instant coffee powder
3
2
⁄3 cups boiling water
1 tbsp. vanilla extract
3
⁄4 cup sugar
Method:
1. Dissolve coffee in boiling water.
2. Stir sugar into coffee until dissolved.
3. Stir in vanilla extract.
4. Chill thoroughly.
5. Follow standard instructions on pg. 3.
6. Serve with a dollop of whipped cream
and a sprinkle of cocoa.
Fat Free Peach Ice Cream
Ingredients:
1
1
⁄2 cups evaporated skim milk
1 cup pureed ripe peaches
1
1
⁄2 tsp. plain gelatin
4 oz. egg substitute
6 oz. fat-free cream cheese
1 tsp. vanilla
1 cup sugar
1
⁄2 tsp. cinnamon
1
⁄4 tsp. ground all spice
1
⁄4 tsp. ground cloves
1
⁄4 tsp. grated nutmeg
Method:
1. To soften gelatin, place 1
1
⁄2 cups of
milk in a small saucepan and sprinkle
the gelatin over the surface. Allow 3
minutes for gelatin to absorb into the
mixture, warm the milk and stir the
mixture to completely dissolve.
2. Combine remaining ingredients in a
blender or food processor. Mix well.
Add the milk/gelatin and continue
processing to ensure proper mixing.
3. Chill thoroughly and follow standard
instructions on pg. 3.
Chocolate Peanut Butter Ice Cream
Ingredients:
1 cup of heavy cream
1 cup half and half or milk
1 cup sugar
4 oz. egg substitute
1
1
⁄2 teaspoon vanilla
1
⁄2 -
2
⁄3 cups baking cocoa (for taste)
1 cup peanut butter
Method:
1. Combine cocoa and sugar in a mixing
bowl, processor, or blender and mix.
2. Blend in peanut butter and eggs.
3. Add cream, half and half and vanilla.
4. Beat well and chill thoroughly.
5. Follow standard instructions on pg. 3.