11
Soft Serve Ice Cream Maker
Espresso Ice
Ingredients:
3 tbsp. instant espresso
2
1
⁄2
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. Chill thoroughly.
4. Stir in vanilla extract.
5. Follow standard instructions on pg. 3.
6. Serve with a dollop of whipped cream and a sprinkle
of cocoa.
Fat Free Cheesy Peach Ice Cream
Ingredients:
1
1
⁄2
cups evaporated skim milk
3
⁄4
cup sugar
1
1
⁄2
tsp. plain gelatin 3 oz. fat-free cream cheese
3
⁄4
cup pureed ripe peaches
1
⁄2
tsp. cinnamon
4 oz. egg substitute
1
⁄4
tsp. ground cloves
1 tsp. vanilla
1
⁄4
tsp. grated nutmeg
1
⁄4
tsp. ground all spice
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 com-
pletely dissolve.
2. Combine remaining ingredients in a blender or food
processor. Mix well. add the milk/gelatin and contin-
ue processing to ensure proper mixing.
3. Chill thoroughly and follow standard instructions on
pg. 3.
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