Evaporated low-fat milk gives extra richnessand creaminess to this low-fat ice cream. Use a small ice-creamscoop to make several tiny scoops for a dainty ice-cream dish.It will trick you into thinking you are having a lot.
Recipe: Mint Chocolate ChipIce Cream
3/4 cup granlated sugar
1 envelope unflavored gelatin
1 (12-ounce) can evaporated low-fat milk
1 large egg white
1 large egg
2 1/2 cups fat-free milk
1 tablespoon white creme de menthe or a few drops mintextract
2 teaspoons vanilla extract
Several drops green food coloring (optional)
1 1/2 ounces semisweet chocolate, chopped
Makes 14 (1/2 cup) servings.
Note: Homemade ice cream tastes betterand melts more slowly if it is ripened before serving. To ripenice cream in a traditional-style ice cream freezer, after churning,remove the lid and dasher and cover the top of the freezer canwith waxed paper or foil. Plug the hole in the lid with a smallpiece of cloth; replace the lid. Place the outer freezer bucketwith enough ice and rock salt to cover the top of the freezercan, using 4 cups ice to 1 cup salt. Ripen about 4 hours. Whenusing an ice-cream freezer with an insulated can, after churning,remove dasher; replace lid. Cover the lid with ice and coverwith a towel. Ripen about 4 hours.
Nutritional facts per serving: 106, totalfat: 2g, saturated fat: 0g, cholesterol: 20mg, sodium: 45mg,carbohydrate: 18g, fiber: 0g, protein: 4g, starch: .5diabeticexchange, milk: .5 diabetic exchange.
Recipe provided by Better Homes and Gardens- BHG.com a member of the Home and Family Network for the bestof cooking, gardening, decorating and more. © 2003 MeredithCorporation. All rights Reserved.
If the Mint Chocolate ChipIce Cream recipe was useful and interesting, you can share it with your friends or leave a comment.