Healthy Vanilla Ice Cream
|Plain gelatin||1 1⁄2 Teaspoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Zucchini||1 1⁄2 Cup (24 tbs), peeled and diced|
|Honey||1⁄2 Cup (8 tbs)|
|Canned evaporated milk||13 Ounce (1 Can)|
|Milk/Cream||1 Cup (16 tbs)|
Soften gelatin in water.
Simmer zucchini in honey until tender.
Blend well in blender.
Add softened gelatin, vanilla, and canned milk.
Add enough milk to bring mixture up to 22 or 23 ounces.
Chill mixture for 3 hours.
Pour into ice cream machine and freeze until done.