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Nutritional Info
  • Servings Per Recipe: 21
  • Amount Per Serving
  • Calories: 119.8
  • Total Fat: 3.3 g
  • Cholesterol: 19.7 mg
  • Sodium: 45.7 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 0.0 g
  • Protein: 3.6 g

View full nutritional breakdown of Low Calorie Ice Cream Base calories by ingredient
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Low Calorie Ice Cream Base

Submitted by: VIRTUOSO12


Number of Servings: 21

Ingredients

    Whole milk 2 litres (2 US quarts)
    Instant skim-milk powder 500 ml (2 cups)
    Sugar 350 ml (1.5 cups)
    Gelatin one 7 g (1/4 oz.) pkg.
    Egg one med or large
    Vanilla 10 ml (2 teaspons)

Directions

Place the liquid ingredients (milk, cream or coffee whitener) in the upper section of the double boiler. Beat in the eggs and the skim-milk powder. Mix the gelatin with the sugar and add to the liquid with constant mixing. While stirring, heat to about 70oC. Place the container in cold water and cool as rapidly as possible to below 18oC.

The ice cream mix is best if it is aged (stored in the refrigerator) overnight. This improves the whipping qualities of the mix and the body and texture of the ice cream. If time does not permit overnight aging, let the mix stand in the refrigerator for at least four hours. After the aging process is completed, remove the mix from the refrigerator and stir in the flavoring.

Number of Servings: 21

Recipe submitted by SparkPeople user VIRTUOSO12.






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