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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: SOURCE; From Your Ice Cream Maker by Coleen and Bob Simmons, copyright
1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor.
Start by making the drained yogurt - see separate recipe.
Soften gelatin in 1/2 cup milk. Heat in a small saucepan until gelatin
dissolves. Remove from heat and place saucepan in another bowl of cold or
ice water to cool mixture to room temperature. Pour mixture into a blender
or food processor. Add remaining milk, Quik, yogurt, vanilla and salt.
Blend until smooth. Cover and chill in the refrigerator until ready to
freeze. Blend for a few seconds before pouring into the ice cream maker.
Follow the manufacturer's instructions for freezing.
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