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    This is a gelato or sorbetto type ice cream that has a lower fat content than regular ice cream. It tends to melt in your mouth like snow. Best results are with a ice cream maker I'm sure but I do not own one. chocolate chip cookie dough, be sure not to add egg. You can substitute some of the sugar for the cookie dough recipe for honey to stabilize it and avoid eggs. Add after it is below 45F in the freezing phase. Cookies and Cream, break up cookies and add after it is below 45F in the freezing phase. Or You can add fresh or frozen fruit puree instead of vanilla. I'm not sure on how much, I want to say 1/3 to 2/3 cup. Extra powdered milk is used for the protein witch will reduce the crystal size. When I first created the recipe honey was all I had on hand and it worked rather well, corn syrup was listed on the others. I used the normal double strength Watkins vanilla because I trust that its bake proof and freeze proof. I heat the mixture to make adding the dry ingredients and honey easer and for no other reason. Change notes, mix honey and sugar and heat until warm (you should be able to barely put your hand on the bottom of the pan).

    Recipe #382208


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