Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------LARGE VANILLA----------------------------
2 Envelopes unflavored gelatin
3 qt Half and half
6 Eggs; separated
3/4 ts Salt;
6 tb Sucaryl;
6 tb Vanilla extract;

-----------------------SMALL VANILLA----------------------------
1 1/2 Envelopes unflavored gelatin
2 qt Half and half
4 Eggs; separated
1/2 ts Salt;
4 tb Sucaryl;
4 tb Vanilla extract;

----------------------COFFEE ICE CREAM---------------------------
6 tb Instant coffee;
1 lg Vanilla recipe

--------------------MOCHA CHIP ICE CREAM-------------------------
12 oz Pkg miniature semi-sweet
-chocolate chips
6 tb Instant coffee;
1 sm Vanilla recipe

---------------------MOCHA ALMOND FUDGE--------------------------
6 tb Instant Coffee;
2 c Toasted almonds; chopped
Chocolate sauce(SUGAR-FREE)
1 sm Vanilla recipe

--------------------PISTACHIO ICE CREAM-------------------------
1/2 lb Pistachio nuts;
Green food coloring;
1 lg Vanilla recipe

Sprinkle gelatin over 1/2 cup half and half. Set aside. Beat egg
yolks, salt and 2 cups half and half together in saucepan. Cook,
stirring constantly, over medium heat until mixture thickens slightly
and coats the back of spoon. Remove from heat to once. Add
softened gelatin and stir until dissolved. Blend in remaining
half-and-half. Pour into freezer canister and chili. Add sucaryl and
vanilla. Just before freezing beat egg whites until stiff. Fold into
custard.

COFFEE ICE CREAM: Add instant coffee to the warm mixture in ice cream
recipe. Add more coffee if a stronger flavor is desired. Remember
the flavor with not be quite so strong after the ice cream is frozen.

MOCHA CHIP ICE CREAM: Melt chocolate chips over hot, but not boilin,
water. Add instant coffee and stir to blend. Add Coffee-chocolate
mixture to warm mixture in ice cream recipe. Complete ice cream as
recipe directs.

MOCHA ALMOND FUDGE: Dissolve instant coffee in warm mixture in ice
cream recipe. Add nuts when ice cream is partially frozen. Marble
chocolate sauce through ice cream after it is frozen. This is easier
to do as you transfer the ice cream from the canister to another
container.

PISTACHIO ICE CREAM: If nuts still have their skins, pour boiling
water over them. Rinse with cold water and drain. Pinch off the
skins and dry nut on paper. Chop finely and add to the ice cream mix
just before freezing. Blend in a few drops of food coloring. This
is particularly nice for the holidays season.

Source: Ice Cream Cookbook, Nitty Gritty Productions Brought to you
and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 08-18-95

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