1 teaspoon unflavored gelatin
1/4 cup grand marnier
3 cup non-fat milk
3 tablespoon non-fat dry milk
1/3 cup sugar
1 teaspoon grated orange zest
1/2 cup non-fat egg substitute (equivalent; to 2 eggs)
1 1/2 teaspoon vanilla
3 medium oranges
1 orange zest
Sprinkle gelatin over Grand Marnier. let stand until softened. Combine 2 cups milk, non-fat dry milk, sogar and orange zest in saucepan. Heat to simmer. Add a little hot mixture to egg substitute and return all to pan.
Heat and stir until slightly thickened. Stir in gelatin mixture just until dissolved. Stir in remaining milk. Let cool to room temperature. Stir in vanilla. Process in ice cream maker according to manufacturer's directions.
To serve, spoon ice cream into orange shells and garnish with orange zest, if desired.
For six orange shells cut three medium oranges in half crosswise. Gently juice oranges, being careful not to damage shells. Reserve juice for another use. Scoop any remaining membrane from inner shells. Chill until serving time. Makes 6 servings.
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