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Cooked No Fat, No Salt, No Sugar
Vanilla Ice Cream
1 teaspoon unflavored gelatin
2-1/4 cups skim milk
1 cup nonfat dry milk
4 ounces Egg Beaters
15 (1 gram) packets Equal
1 tablespoon vanilla extract
1. In a saucepan combine milk and gelatin, allow to stand for 1
minute.
2. Stir mixture over low heat until gelatin dissolves, do not boil.
3. Remove from heat and allow to cool.
4. Using an electric mixer, combine remaining ingredients.
Place in the refrigerator to chill for 4 hours.
5. Stir for a few seconds and pour mixture through a strainer to
strain out any gelatin lumps.
6. Plug the unit in and turn the chilling switch to the on position.
Allow the unit to chill for 5 minutes.
7. At the end of the 5 minute chilling process, turn the Dashing
Motor to the on position.
8. Slowly pour the mixture through the opening in the Cover.
9. Allow to freeze for 25 minutes or until desired consistency.
The Dasher may reverse direction or stop, indicating the ice
cream is ready.
Yield: 3 cups
Cooked Vanilla Ice Cream
2 eggs
1-1/2 cups whole milk
1/2 cup sugar
1-1/2 cups heavy whipping cream
1 teaspoon vanilla extract
1. Beat the eggs, milk and sugar together. Cook and stir over
medium to low heat until mixture thickens and coats a metal
spoon.
2. Remove from heat and allow to cool.
3. Add heavy whipping cream and vanilla extract. Place in the
refrigerator to chill for 4 hours.
4. Plug the unit in and turn the chilling switch to the on position.
Allow the unit to chill for 5 minutes.
5. At the end of the 5 minute chilling process, turn the Dashing
Motor to the on position.
6. Slowly pour the mixture through the opening in the Cover.
7. Allow to freeze for 30 minutes or until desired consistency.
The Dasher may reverse direction or stop, indicating the ice
cream is ready.
Yield: 5 cups