Saturday, 20 October 2012

Low Fat Skimmed Coffee Ice Cream


700ml of skimmed milk
100g of dried skimmed milk powder
2 tablespoons of instant coffee
50g of sweetener/sugar substitute
1 teaspoon of vanilla extract

Please Note: I let my mixture chill in the fridge overnight before adding to the ice cream maker. For the ice cream maker I have, the container must be well-frozen before you mix the ice cream/yoghurt/sorbet.  Follow instructions for the model you have.

Step 1: Put the milk in a saucepan over a gentle heat.

Step 2: Add in the sweetener and sprinkle over the milk powder and coffee and stir in until all ingredients have dissolved, being careful not to boil.

Step 3: Remove the saucepan from the heat and only when cold add in the vanilla extract.

Step 4: Add the chilled ice cream mixture to your ice cream maker and let the ice cream freeze for 25-30 minutes.

Step 5: If you don't eat the yoghurt right away it can be frozen to eat later on, although let the yoghurt sit for approximately 20 minutes at room temperature to soften before eating.

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