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Ice Cream, Sorbet, and Frozen Desserts

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Peanut and Chocolate Fudge Ripple Ice Cream

2 c 2% milk 1 1/4 c sugar
2 c cream 3/4 c salted peanuts, chopped
1 T vanilla 1 12-oz. jar chocolate fudge topping

Combine milk, cream, vanilla and sugar in a large bowl and stir until the sugar is dissolved completely. Add in peanuts. Chill mixture then process according to manufacturer's suggestions. Alternate layers of peanut ice cream and fudge topping in a 2 quart freezer container, swirling for marble effect. Freeze ice cream for at least 1 hour before serving.

Source 80.

Crème de Cacao Lowfat Frozen Dessert

3/4 c dry milk powder 1 envelope plain unflavored gelatin
1/3 c cocoa 2 c skim milk
1/4 c sugar 1/4 c Crème de Cacao

In heavy saucepan, combine dry ingredients. Whisk in skim milk and cook over medium-low heat until gelatin is dissolved, stirring constantly, about 5 minutes. Remove from heat and add in liqueur. Pour mixture into large bowl; freeze until partially firm, about 4 hours. Remove from freezer and beat with hand mixer until smooth, scraping the bottom and sides with rubber spatula. Spoon mixture into 8 dessert glasses that are freezer safe and freeze until firm. 10 minutes before serving time, remove from freezer and let set at room temperature to soften slightly.

Source 9.

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