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Espresso Ice
Ingredients:
4
1
⁄
2
tbsp. instant espresso or 6 tbsp.
regular instant coffee powder
5
1
⁄
2
cups boiling water
1
1
⁄
2
tbsp. vanilla extract
1
1
⁄
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:
2
1
⁄
4
cups evaporated skim milk
1
1
⁄
2
cup pureed ripe peaches
2
1
⁄
4
tsp. plain gelatin
6 oz. egg substitute
8 oz. fat-free cream cheese
1
1
⁄
2
tsp. vanilla
1
1
⁄
2
cup sugar
3
⁄
4
tsp. cinnamon
1
⁄
2
tsp. ground all spice
1
⁄
2
tsp. ground cloves
1
⁄
2
tsp. grated nutmeg
Method:
1. To soften gelatin, place 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
1
⁄
2
cup of heavy cream
1
1
⁄
2
cup half and half or milk
1
1
⁄
2
cup sugar
6 oz. egg substitute
2 teaspoon vanilla
3
⁄
4
- 1 cup baking cocoa (for taste)
1
1
⁄
2
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.
Ice Cream Maker