Strawberry Ice Cream

Strawberry Ice Cream

12 ounces evaporated whole milk
1 cup heavy cream
3/4 cup whole milk
1/2 cup instant nonfat dry milk
2 tablespoons honey
3/4 cup Splenda® Granular
1/2 cup cold water
1 teaspoon unflavored gelatin
2 tablespoons cornstarch
2 cups crushed fresh strawberries

Make ice cream base. Whisk together the evaporated milk, cream, whole milk, nonfat dry milk, honey and Splenda® Granular in a large mixing bowl. Stir well and set aside.

Stir gelatin and cornstarch together in a microwaveable bowl. Pour cold water into the gelatin and cornstarch mixture. Stir well using a small whisk, until the mixture is very well blended and there are no visible lumps.

Microwave gelatin mixture on high about 2 minutes, stopping and stirring every 30 seconds or until a thick clear gel forms.

If the gel turns into one big lump, simply start over. It means that your microwave could have been too hot or you were not stopping and stirring the mixture frequently enough. Remove cooked mixture from microwave.

Slowly add 3/4 cup of the ice cream base into the gelatin. Stir well, making sure the gelatin and cornstarch are evenly distributed and there are no visible lumps. Pour back into remaining ice cream base and mix well. Add crushed strawberries and stir until just blended.

Freeze in ice cream maker following manufacturers instructions. Best if eaten right away. Serves 8.

Nutrition Information per serving:
Calories 180, Calories From Fat 110, Total Fat 12 g, Saturated Fat 7 g, microwave able 45 mg, Sodium 75 mg, Total Carbohydrate 13 g, Dietary Fiber 0 g, Sugars 10 g, Protein 5 g
Exchanges per serving: 1 Fat, 1 Reduced Fat Milk


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