Coffee Ice MilkRecipe
By :Cooking Light, May 1995, page 70
Serving Size : 14 Preparation Time :0:20
Sent in by Christi
Here's a lighter version of coffee ice cream that still tastes great!
2 cups boiling water
4 teaspoons instant coffee granules
3/4 cup sugar
1/8 teaspoon salt
4 ounces egg substitute -- (1 carton)
1 cup evaporated skimmed milk
1/2 cup 2% low-fat milk
Combine boiling water and coffee granules; stir well. Cover and chill.Combine sugar, salt, and egg substitute in a bowl; beat at medium speed of a mixer 3 minutes or until sugar is dissolved. Add coffee; beat 2 minutes. Add milks; beat well.Pour mixture into the freezer can of a 2-quart ice-cream freezer; freeze according to manufacturer's instructions. Spoon into a freezer-safe container; cover and freeze for at least 1 hour. Yield: 7 cups (serving size: 1/2 cup).
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