1/4 cup Castor Sugar (55g)
1/4 cup water
1 tspn gelatin
2/3 cup skim milk powder
2 cups skim milk
1 tspn white vinegar
1 tspn vanilla essence
combine sugar and water in a small saucepan, add gelatin, stir constantly over heat without boiling
until sugar and gelatin are dissolved. Transfer mixture to small bowl, whisk in powdered milk, then
gradually beat in skim milk with electric mixer. Pour into 2 lamington pans, cover with foil, freeze for
about 1 hour or until almost set.
Transfer mixture to medium bowl, add vinegar and essence, beat with electric mixer until thick and
creamy. Return to lamington pans cover freeze for about 3 hours or overnight. (Makes about 6 cups)
1/4 cup water
1 tspn gelatin
2/3 cup skim milk powder
2 cups skim milk
1 tspn white vinegar
1 tspn vanilla essence
combine sugar and water in a small saucepan, add gelatin, stir constantly over heat without boiling
until sugar and gelatin are dissolved. Transfer mixture to small bowl, whisk in powdered milk, then
gradually beat in skim milk with electric mixer. Pour into 2 lamington pans, cover with foil, freeze for
about 1 hour or until almost set.
Transfer mixture to medium bowl, add vinegar and essence, beat with electric mixer until thick and
creamy. Return to lamington pans cover freeze for about 3 hours or overnight. (Makes about 6 cups)
Little Leakers
Vanilla Ice Cream
