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- joni's kitchen
- 1/4 cup evaporated skim milk, chilled
- 1/3 cup non-fat dry milk, instant
- sugar substitute to equal>
- 6 tsp Sugar
- 1 tsp chocolate extract
- 1 dash black walnut or maple extrat
- 1 dash brown food coloring
- 6 to 8 ice cubes
Combine milks, sweetner and extracts in blender; whip at low speed until smooth, carefully add food coloring* to make chocolate brown. With blender on high speed, add ice cubes, one at a time, making certain each cube is incorporated in mixture before adding the next one. Transfer to freezing tray for ½ hour. Serve at once or keep frozen and let soften in refrigerator 10 minutes before serving. Makes 4 servings. Count 3 fluid oz"s skim milk for each serving. *red,green and yellow food coloring will make brown. Variation: lemon ice cream; follow recipe above but replace extracts with ¼ teaspoon lemon extract, 1 tbls lemon juice, a small piece of lemon rind: use yellow food coloring.