Chillin' in the Hot Summah
Here is a way to chill this summer:
Vanilla Ice Milk
1 envelope unflavored gelatin
1 (12 oz) can evaporated lowfat milk
1/4 cup granulated sugar
1 tsp sugar substitute
2 large egg yolks
2 1/2 cups low fat milk
1/4 heavy cram1 table spoon vanilla extract (**I recommend using more to your taste this recipe left me wanting a little more vanilla taste. you may have to increase the sugar just a bit too.)
In a medium saucepan, sprinkle gelatin over evap milk. Let stand for 5 minutes to soften. Whisk in sugar, sugar substitute and egg yolks until no trace of yolks remain. Over medium heat, cook stirring constantly, 10-15 minutes or until mixture thickens slightly and coats back of spoon.
Remove from heat; stir in lowfat milk, heavy cream and vanilla. Pour into large aluminum loaf pan or rectangular baking pan. Refrigerate 1 hour or until chilled. Cover with foil and freeze 2 hours OR FREEZE IN ICECREAM MAKER FOLLOWING MANUFATURERS INSTRUCTIONS* (preferred method)
Manual instructions: In a large bowl, beat mixture until smooth and creamy. Return to pan cover and freeze 2 to 3 hours. Transfer to bowl and beat again. Place ice milk in airtight container, cover and greeze until ready to serve. Remove from freezer 10 to 15 minutes before serving. Makes 12- 1/2 cup servings. **95 calories per serving! (but who can just eat a 1/2 cup serving??!)
We tried this recipe yesterday and the texture of the icemilk was wonderful. Just like soft-serve icecream. The only thing I would change is the vanilla....I would increase it because I just love the taste of homemade vanilla icecream. :o) This was easy and tasty. Let me know if you try it. :o)
Vanilla Ice Milk
1 envelope unflavored gelatin
1 (12 oz) can evaporated lowfat milk
1/4 cup granulated sugar
1 tsp sugar substitute
2 large egg yolks
2 1/2 cups low fat milk
1/4 heavy cram1 table spoon vanilla extract (**I recommend using more to your taste this recipe left me wanting a little more vanilla taste. you may have to increase the sugar just a bit too.)
In a medium saucepan, sprinkle gelatin over evap milk. Let stand for 5 minutes to soften. Whisk in sugar, sugar substitute and egg yolks until no trace of yolks remain. Over medium heat, cook stirring constantly, 10-15 minutes or until mixture thickens slightly and coats back of spoon.
Remove from heat; stir in lowfat milk, heavy cream and vanilla. Pour into large aluminum loaf pan or rectangular baking pan. Refrigerate 1 hour or until chilled. Cover with foil and freeze 2 hours OR FREEZE IN ICECREAM MAKER FOLLOWING MANUFATURERS INSTRUCTIONS* (preferred method)
Manual instructions: In a large bowl, beat mixture until smooth and creamy. Return to pan cover and freeze 2 to 3 hours. Transfer to bowl and beat again. Place ice milk in airtight container, cover and greeze until ready to serve. Remove from freezer 10 to 15 minutes before serving. Makes 12- 1/2 cup servings. **95 calories per serving! (but who can just eat a 1/2 cup serving??!)
We tried this recipe yesterday and the texture of the icemilk was wonderful. Just like soft-serve icecream. The only thing I would change is the vanilla....I would increase it because I just love the taste of homemade vanilla icecream. :o) This was easy and tasty. Let me know if you try it. :o)
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