Vanilla ice cream (longstaff)

Yield: 8 Servings

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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