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LOCATION: Recipes >> Special Diets >> Vanilla Icecream 01

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Diabetic Vanilla Ice Cream

3 tablespoons gelatin
1 tablespoon vanilla
3/4 cup cold water
1 1/2 cups boiling water
1/4 teaspoon salt
4 cups milk
3 grains saccharin
4 egg yolks, beaten
4 egg whites, beaten

Soften gelatin in the cold water. In top of double boiler combine
boiling water, milk and softened gelatin.

Cook, stirring on medium heat until gelatin is dissolved. While
beating egg yolks vigorously, add 1/2 cup of the hot gelatin mixture
to the egg yolks. Then beat egg yolk mixture into the milk-gelatin
mixture in top of double boiler. Cook, stirring until lightly
thickened. Cool.

Add vanilla, salt, saccharin, and beaten egg whites to cooled
mixture. Mix well. Still-freeze. Makes 1/2 gallon. (Still-freeze:
The ice cream or sherbet mix is frozen without churning. No special
ice cream maker is required. Instructions: Prepare ice cream or
sherbet mixture according to recipe instructions. Pour mix into
desired refrigerator ice tray or mold, and freeze without stirring
in freezing compartment of refrigerator.)

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