vanilla ice cream (longstaff)
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Gelatin |
| 2 tablespoons | Hot water |
| 1¼ cup | Evaporated milk, chilled |
| 1 teaspoon | Vanilla |
| 4 tablespoons | Sugar equivalent sweetener |
Dissolve gelatin in hot water. Whisk the milk and almost cold gelatin together and add the flavoring and sweetener.
Pour into freezing trays and freeze without stirring. Serve with fruit.
8 servings each 60 cal, 5 g (½ unit) carbohydrate, 4 g protein, 3 g fat
Source: The Diabetic's Cookbook by Roberta Longstaff & Jim Mann 1984 Shared but not tested by Elizabeth Rodier July 1993
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