| 1 | Posted on nvn by joni cloud. |
| 2 | Source: 1972 weight watchers cookbook sprinkle gelatin over cold water in 1 ?quart mixing bowl. |
| 3 | Heat evaporated skim milk over very low heat or in the top part of a double boiler placed over hot water. |
| 4 | When milk is hot but not boiling, add all of it, including thin skin which form on top, to the mixing bowl. |
| 5 | Stir well to dissolve gelatin, then chill throroughly in freezer for a few minutes. |
| 6 | Whip cold mixture with beater at medium speed until it stands in peaks but is not dry. |
| 7 | Add vanilla and sweetner and beat just long enough to incorporate them. |
| 8 | Put mixing bowl into freezer until mixture is almost frozen, 30 - 40 minutes. |
| 9 | Divide into 4 equal portions and use at once. |
| 10 | Or store frozen cream mixture, in 4 small bowls, or in a ice cube tray - without the dividers - and use as desired. |
| 11 | Let ice "cream" soften slightly in the refrigerator before serving. |
| 12 | Makes 4 servings. |
| 13 | Count 1 oz. evaporated skim milk per serving. |
| 14 | Variation: coffee ice cream: follow recipe above, but dissolve 1 ?teaspoons instant coffee powder in evaporated skim milk in double boiler. |
| 15 | Add dash of maple and black walnut extract if desired |
