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Name: Tutti-Frutti Ice Cream (Diabetic Version)
Prep time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 50 g Seedless raisins; (2oz); 1 142 millilit whipping cream;; 450 ml Skimmed milk; (3/4pint); 2 tb Rum; ; (1/4pint); 50 g Glace cherries; quartered; 2 tb Custard powder; 25 g Chopped mixed nuts; (1oz); 2 tb Granulated artificial

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INGREDIENTS

50 g Seedless raisins; (2oz)
1 142 millilit whipping cream;
450 ml Skimmed milk; (3/4pint)
2 tb Rum
; (1/4pint)
50 g Glace cherries; quartered
2 tb Custard powder
25 g Chopped mixed nuts; (1oz)
2 tb Granulated artificial

Servings

INSTRUCTIONS

Place the raisins in a bowl, cover with the rum and leave to soak until required. Meanwhile, blend the custard powder with 2 tablespoons of the milk. Warm the remaining milk in a saucepan. Whisk in the custard mixture until thoroughly mixed and continue to whisk over a moderate heat until the custard thickens. Remove the pan from the heat and sweeten to taste with the artificial sweetener. Cover with damp greaseproof paper to prevent a skin forming and set aside to cool. Carefully fold the whipped cream into the cooled custard. Turn into a 900ml (1 1/2 pint) shallow freezerproof container and freeze, uncovered, for 2 hours. Scrape the mixture into a blender or food processor and process well. Transfer to a bowl and stir in the cherries, raisins and rum, and nuts. Return to the container or a bombe mould, cover and freeze for at least 4 hours until solid. Remove the ice cream from the freezer and allow to stand for at least 10 minutes before serving.

NOTES

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Tutti-Frutti Ice Cream (Diabetic Version)

50 g Seedless raisins; (2oz) 
1  142 millilit whipping cream; 
450 ml Skimmed milk; (3/4pint) 
2 tb Rum 
  ; (1/4pint) 
50 g Glace cherries; quartered 
2 tb Custard powder 
25 g Chopped mixed nuts; (1oz) 
2 tb Granulated artificial

Place the raisins in a bowl, cover with the rum and leave to soak until  required.    Meanwhile, blend the custard powder with 2 tablespoons of the milk.    Warm the remaining milk in a saucepan. Whisk in the custard mixture until  thoroughly mixed and continue to whisk over a moderate heat until the  custard thickens.    Remove the pan from the heat and sweeten to taste with the artificial  sweetener.    Cover with damp greaseproof paper to prevent a skin forming and set aside  to cool.    Carefully fold the whipped cream into the cooled custard. Turn into a 900ml  (1 1/2 pint) shallow freezerproof container and freeze, uncovered, for 2  hours.    Scrape the mixture into a blender or food processor and process well.    Transfer to a bowl and stir in the cherries, raisins and rum, and nuts.    Return to the container or a bombe mould, cover and freeze for at least 4  hours until solid.    Remove the ice cream from the freezer and allow to stand for at least 10  minutes before serving.

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Nutrition

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Serving Size: 1 Serving (35g)
Recipe Makes: 6 servings

Calories: 49
Calories from Fat: 5 (10%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.1g
Cholesterol 24.4mg		8 %
Sodium 26.6mg		1 %
Potassium 51.1mg		1 %
Total Carbohydrate 7.8g		2 %
	Dietary Fiber 0g	0 %
	Sugars, other 7.8g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 49

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