SUGAR-FREE ICE CREAM BASE RECIPE
1 tsp. plain gelatin
1.5 cups low fat milk
3.5 tsp. NutraSweet sweetener
2 tbs. nonfat dry milk
1.5 cups buttermilk
Soften gelatin in 1/2 cup milk. Heat in a small saucepan until the gelatin dissolves. Remove from heat, stir in NutraSweet, and place saucepan in another bowl of cold or ice water to cool to room temperature. Pour mixture into a blender or food processor, add rest of milk and remaining ingredients and blend until smooth. Cover and chill in the refrigerator until ready to freeze. Blend for a few seconds before pouring into the ice cream maker. Follow the manufacturer's instructions for freezing. Makes one quart.
If you can't handle sugar or you are looking for a low calorie ice cream, this one is perfect. You'll never believe it's sugar free. It just might become your favorite.
Whisk together 3 eggs* and 1 pt of half and half. Then mix together 7 tsp Equal artificial sweetener. Add 1 pt whipping cream, 1 pt whole milk, 2 1/2 tbsp vanilla extract and 1/4 tsp salt. Freeze in an ice cream freezer and eat without guilt. Oooops! There’s still plenty of butterfat here!
*If you are concerned about the possibility of Salmonella from uncooked eggs, substitute an equivalent amount of Egg Beaters.
SWEET BANANA PEPPER ICE CREAM: This is a really sweet taste treat, you are guaranteed to be surprised at how good it is.
Slice open 2-3 ripe sweet banana peppers, remove the seeds, and chop fine. Then add them to a batch of the Old Time Vanilla Ice Cream mix before freezing. Be sure to let this mix age in the refrigerator for at least four hours before freezing.
Put a spoonful in your mouth and close your eyes. Grass skirts, waves lapping on the shore, ukelele music. It's not a dream.
Take 1 1/2 cups of half and half and add 3 cups of shredded coconut. In a saucepan bring this mixture to a boil and then simmer for five minutes. Strain through a fine strainer and discard the coconut, saving the cream. Then mix a 2 qt batch of the Old Time Vanilla mix, using this half and half preparation for the half and half in the recipe. Then add 1/3 tsp coconut extract and freeze in an ice cream freezer.