Makes: 1 quart, 8 (1/2-cup) servings
Preparation Time: 20 min.
Freeze Time: 30 min.
1-12 oz. can Evaporated Whole Milk
1 cup Heavy Cream
3/4 cup Whole Milk
1/2 cup Instant Nonfat Dry Milk
2 Tbsp. Honey
2 tsp. Vanilla
2/3 cup SPLENDAĻ Granular
1/2 cup Cold Water
1 tsp. Unflavored (Plain) Gelatin
2 Tbsp. Cornstarch
Make ice cream base. Whisk together the evaporated milk, cream, whole milk, nonfat dry milk, honey and vanilla and SPLENDAĻ Granular in a large mixing bowl. Stir well and set aside. Stir gelatin and cornstarch together in a small bowl. Pour cold water into a microwaveable bowl. Add gelatin and cornstarch mixture. Stir well using a small whisk, until the mixture is very well blended and there are no visible lumps. Microwave gelatin mixture on high about 2 minutes, stopping and stirring every 30 seconds, or until a thick clear gel forms.* Remove cooked mixture from microwave. Slowly add 3/4 cup of the or ice cream base into the gelatin. Stir well, making sure the gelatin and cornstarch are evenly distributed and there are no visible lumps. Pour back into remaining ice cream base, stirring well.
Freeze in ice cream maker following manufacturers instructions.
Best if eaten right away!
* If the gel turns into one big lump, simply start over. It means that your microwave might have been too hot or you were not stopping and stirring the mixture frequently enough.
Nutrition Information per serving Serving size: 1/2 cup
Total Calories 180
Calories from Fat 110
Total Fat 12 g
Saturated Fat 7 g
Cholesterol 45 mg
Sodium 75 mg
Total Carbohydrates 13 g
Dietary Fiber 0 g
Sugars 10 g
Protein 5 g
Exchanges per serving 2 fat, 1/2 milk
This recipe, when compared to a full fat, full sugar version, has a 40% reduction in calories, a 50% reduction in fat, a 38% reduction in carbohydrates and a 50% reduction in sugars!