Ice Cream Medley

Ingredients

Makes about 8 cones

500g carton low fat custard
200g low fat fromage frais
150g Greek yogurt 0%
15g/ ½oz Hermesetas Granulated

Variations:

Mint and Choc Chip
Few drops peppermint flavouring
Few drops green colouring
50g/2oz diabetic dark chocolate, chopped

Rum and Raisin
100g/4oz raisins
3 tbsp rum

Tutti Fruitti
50g/2oz glacé cherries
25g/1oz chopped mixed peel
15g/½oz angelica
50g/2oz dried apricots
vanilla essence

Preparation

Blend together custard, fromage frais, yogurt and Hermesetas Granulated. Put into a freezer proof container and either freeze for at least 4 hours or until ice crystals are forming around the edge, or alternately if using an Ice Cream Machine follow the manufacturer's instructions.

Transfer to a food processor and blend until smooth. Beat in the desired flavouring then return to the container and freeze overnight. To serve transfer the ice cream to the fridge an hour before required then serve scooped into ice cream cones.
Mint and Choc Chip – beat the flavouring, colouring and pieces of chocolate into the semi frozen ice cream. Continue as in recipe.
Rum and Raisin – heat the raisins in the rum then leave the fruit to cool and absorb the liquid. Stir into the semi frozen ice cream then continue as in recipe.
Tutti Fruitti – chop the glacé cherries, dried apricots and angelica together stir in the mixed peel then blend the fruit and vanilla essence into the semi frozen ice cream so it is well distributed. Continue as in recipe.

Diabeticinfo

Ice Cream Medley with Hermesetas Sweetener