Sweet'N Low Vanilla Ice Cream – a delicious recipe with unflavored gelatin, milk, n, salt, egg, vanilla extract. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Turn temperature control of refrigerator to coldest setting.
2
Soften gelatin in 2 tablespoons of milk.
3
Scald rest of milk in double boiler, then stir in Sweet'N Low and salt.
4
Cook 2 minutes, stirring often, then slowly stir into beaten egg yolk.
5
Return to double boiler; cook over hot, (not boiling) water 2 minutes or until mixture coats spoon.
6
Add gelatin, then vanilla; stir until dissolved.
7
Pour into freezing tray.
8
Refrigerate 5 minutes or until partially firm.
9
Turn into chilled bowl; with electric mixer or egg beater, beat until creamy and free from lumps.
10
Fold in stiffly beaten egg white.
11
Return to tray and freeze until just firm.
12
Then reset temperature control.
48
kcal
Calories
3
g
Fat
2
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/2 teaspoon unflavored gelatin, 1/2 cup skim milk, 1/2 teaspoon Sweet 'n Low, 1 dash salt, and more.
Yes, Sweet'N Low Vanilla Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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