14
Low Fat Vanilla
Makes approx. 750ml
Ice Cream
(630g)
Cooking & Prep time:
25 m chilling time
1½ teaspoons gelatine
2 tablespoons water
400ml skim milk
100ml thickened light cream 18% milk fat
¼ cup (55g) caster sugar
2 teaspoons vanilla essence
1. Mix gelatine with boiling water and stir
until dissolved.
2. Combine milk, cream, sugar and vanilla in
a saucepan. Bring the mixture to simmering
point over low heat; stirring occasionally
until sugar dissolves.
3. Remove from heat and add the gelatine
mixture; mix well.
4. Refrigerate until completely chilled.
5. Position the ice cream maker as directed
on pages 5-6. Turn unit on; add mixture
through the pouring hole.
6. When mixture has thickened and reaches
the top of the paddle, the ice cream is
completely prepared and the ice cream
maker should be turned off. To avoid the
motor overheating, the ice cream maker
may turn itself off when the mixture has
thickened and is ready
Nutritional information per 100g
397kj; 3.1g total fat; 2g sat fat; 3.9g protein;
13g carbohydrates; 13g sugars
Variations to this recipe:
Low Fat Chocolate
Makes approx. 750ml
Ice Cream
(685g)
Cooking & Prep time:
20 m chilling time
1 quantity low fat vanilla ice cream
¼ cup (30g) cocoa powder
¼ cup (55g) caster sugar
1. Follow steps 1-6 for low fat vanilla ice
cream, gently whisking the cocoa powder
and sugar into the hot milk until dissolved.
Nutritional information per 100g
560kj; 3.4g total fat; 2.2g sat fat; 4.4g
protein; 21g carbohydrates; 20g sugars
Recipes (continued)
