1/8 tap. salt

1/8 tap. salt

1 cup milk

1T. vanilla extract

2 cups heavy cream

Combine beaten egg yolks, sugar, salt and milk in saucepan. Cook over medium heat, stirring constantly, just until heated through (bubbles will form at edges of pan). Remove from heat and cool to room temperature. Transfer to ice trays and freeze for about an hour, until it starts to harden. Transfer to mixing bowl, add vanilla and beat well. In separate bowl, whip cream until soft peaks form (don’t overbeat). Careftilly fold into egg mixture. Return to freezer until hard. about a quart.

Diabetica need no stray from their diet to enjoy homemade ice cream. Each 1/2 cup serving may be exchanged for 1/2 non-ffct mlllc 2 fat.

Diabetic vanilla ice cream

1T. unflavored gelatin

11/4 c. skim milk, divided

2 eggs, separated

1/8 tap. salt

sugar substitute to equal 1/4 c. sugar

2 tap. vanilla

1 c. half-and-half

Soften gelatin in 1/4 c. milk; set aside. Combine remaining 1 c. milk, egg yolks, and salt in double broiler, heat until mixture coats spoon. Remove from heat. Add gelatin mixture and sugar substitute; stir iwtjl blended. Cool. Add vanilla jmd halfand-half (to get maximum volume when beating cream, evaporated milk, or reconstituted dry milkt use a deep metal or glass bowl and have cream, bowl and beaters very cold before starting). Freeze until firm. Beat eggs whites until stiff form. Remove cream mixture from freezer, and place in chilled bowl; beat until smooth. Fold in stiffly beaten egg whites. Return to freezer until served.

The U.S. has the largest per capito production of ice cream and related products with an average of t5 Dints per person per year. Australia is second with 37 pints, and New Zealand is third with 35. Ice cream s a popular weekend treat. More ice yream is eaten on Sunday than any ither day.