Deni Compressor Ice Cream Maker 5300 - Manual (Page 11)

10
Fat Free Peach Ice Cream
Ingredients:
1 1 ⁄
2
cups evaporated skim milk
1 cup pureed ripe peaches
1 1 ⁄
2
tsp. plain gelatin
4 oz. egg substitute
6 oz. fat-free cream cheese
1 tsp. vanilla
1 cup sugar
1 ⁄
2
tsp. cinnamon
1 ⁄
4
tsp. ground all spice
1 ⁄
4
tsp. ground cloves
1 ⁄
4
tsp. grated nutmeg
Method:
1. To soften gelatin, place 1 1 ⁄
2
cups of
milk in a small saucepan and sprinkle
the gelatin over the surface. Allow 3
minutes for gelatin to absorb into the
mixture, warm the milk and stir the
mixture to completely dissolve.
2. Combine remaining ingredients in a
blender or food processor. Mix well.
Add the milk/gelatin and continue
processing to ensure proper mixing.
3. Chill thoroughly and follow standard
instructions on pg. 4-5.
Fat Free Chocolate Ice Cream
Ingredients:
3 cups evaporated skim milk
1 tsp. vanilla extract
1 1 ⁄
2
tsp. plain gelatin
1 cup sugar
4 oz. egg substitute
1 ⁄
2
to 3 ⁄
4
cup baking cocoa (to taste)
Note: Combine cocoa and sugar before
adding to recipe to facilitate easy
mixing of the cocoa.
Method:
1. To soften gelatin, place 1 1 ⁄
2
cups of
milk in a small saucepan and sprinkle
the gelatin over the surface. Allow 3
minutes for gelatin to absorb into the
mixture, warm the milk and stir the
mixture to completely dissolve.
2. Combine remaining ingredients in a
blender or food processor. Mix well.
Add the milk/gelatin and continue
processing to ensure proper mixing.
3. Chill thoroughly.
4. Follow standard instructions on pg. 4-5.
Espresso Ice
Ingredients:
3 tbsp. instant espresso or 4 tbsp. regular
instant coffee powder
3 2 ⁄
3
cups boiling water
1 tbsp. vanilla extract
3 ⁄
4
cup sugar
Method:
1. Dissolve coffee in boiling water.
2. Stir sugar into coffee until dissolved.
3. Stir in vanilla extract.
4. Chill thoroughly.
5. Follow standard instructions on pg. 4-5.
6. Serve with a dollop of whipped cream
and a sprinkle of cocoa.