Michael Rondos - Homemade Ice Cream Cookbook for Diabetics: Diabetes Friendly Ice Cream Recipes
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- Book:Homemade Ice Cream Cookbook for Diabetics: Diabetes Friendly Ice Cream Recipes
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Fresh Fruit Smoothie
Ice Cream Choco
Melon Granita
Triple Ice Mousse
Sibirian Frozen Yogurt
Berry and Chocolate Ice Cream
Berry Ice Tart
Chocolate and Coffee Pops
Snow Sandwiches
Fruity Sorbet
Banana Pie
Pecan-Maple Sorbet Cups
Mango and Ginger Ice
Pudding Pops
Mango and pineapple Pops
Watermelon-Tea Snow Cones
Tropical Ice Cream
Choco Sherbet
Lemon and Blackberry Cream
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Homemade Ice Cream Cookbook for Diabetics Diabetes Friendly Ice Cream Recipes
The author and the publisher make no representation or warranties with respect to the accuracy, fitness, applicability, or completeness of the contents of this work and specifically disclaim all warranties, including without limitation warranties of fitness for a particular purpose. This work is sold with the understanding that author and the publisher is not engaged in rendering legal, or any other professional services. The information contained in this book is strictly for educational purposes. Therefore, if you wish to apply ideas contained within this book, you are taking full responsibility for your actions. The author and the publisher disclaim any warranties (express or implied), merchantability, or fitness for any particular purpose. The Author and The publisher shall in no event be held responsible / liable to any party for any indirect, direct, special, punitive, incidental, or other consequential damages arising directly or indirectly from any use of this material, which is provided as is, and without warranties.
The author and the publisher do not warrant the performance, applicability, or effectiveness of any websites and other medias listed or linked to in this publication. All links are for informative purposes only and are not warranted for contents, accuracy, or any other implied or explicit purpose.
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Enjoy!
Do not boil. Stir in vanilla. Cover and chill for 4 to 24 hours. Transfer the mixture to a 4- or 5-quart ice cream freezer and freeze according to the manufacturer's directions. Makes 1 1/2 quarts, 12 (1/2-cup) servings. Enjoy!
Boil gently, uncovered, for 2 minutes. Remove from heat; cool slightly. If using a sugar substitute, combine water and sugar substitute in a small bowl; stir to dissolve. Do not heat. Meanwhile, in a blender or large food processor, combine watermelon and berries. Cover and blend or process until nearly smooth.
Add the sugar mixture; blend or process until smooth. Transfer to a 3-quart rectangular baking dish. Cover and freeze about 2-1/2 hours or until almost solid. Remove mixture from freezer. Using a fork, break up the frozen mixture until almost smooth but not melted. Cover and freeze for 1 hour more.* Break up the frozen mixture with a fork and serve in paper cups or shallow bowls.
Makes 10 (3/4-cup) servings. Enjoy!
Cover and freeze about 30 minutes or just until firm. Meanwhile, in another medium bowl, beat half of the remaining cream cheese with an electric mixer on medium speed for 30 seconds. Beat in melted white chocolate until smooth. Fold in half of the remaining dessert topping. Spread white chocolate mixture evenly over frozen dark chocolate layer in pan. Cover and freeze about 30 minutes or just until firm.
Meanwhile, place remaining cream cheese in another medium bowl. Beat with an electric mixer on medium speed for 30 seconds. Beat in melted milk chocolate until smooth. Fold in the remaining dessert topping. Spread milk chocolate mixture evenly over the frozen white chocolate layer in pan. Sprinkle with hazelnuts.
Cover and freeze for 2 to 24 hours. To serve, using the edges of the foil, lift the mousse out of the pan. If necessary, let stand at room temperature about 20 minutes to soften slightly. Cut loaf crosswise into 10 pie-shape wedges. If desired, melt together dark chocolate and shortening; drizzle over mousse slices. Enjoy!
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