*****RECIPE, Jan 14 home made ice cream AND A WRAP

WRAP
GLUTEN FREE HIGH FIBER WRAP
Place in pan and on low heat
Sprinkle with cheese of choice (mozarella here)
Layer roasted red peppers
Sliced red onion
Spinach leaves
Sliced avocado

HOLD TOGETHER with a tooth pick



Lovely texture, great taste, good for you and filling, AND FAST.

FRENCH VANILLA ICE CREAM RECIPE

INGREDIENTS

2 1/2 CUPS (590 ML) HALF AND HALF

8 EGG YOLKS

1 CUP (235 ML) SUGAR

2 1/2 CUPS (590 ML) WHIPPING CREAM

4 TSP (20 ML) VANILLA

1/4 TSP (.5 ML SALT)

DIRECTIONS

In medium saucepan over medium heat, heat half and half until very hot but not boiling, stirring often.   Remove from heat, set aside

Place egg yolks and sugar in mixer bowl.   Attach bowl and wire whip to mixer.   Turn to Speed 2 and mix bout 30 seconds, or until well blended and slightly thickened.  Continuing on Speed 2, very gradually add half and half, mix until blended.    Return half and half mixture to medium saucepan, cook over medium heat until small bubbles form around edge and mixture is creamy, stirring constantly.  Do not boil.   Transfer half and half mixture into large bowl; stir in whipping cream, vanilla and salt.  Cover and chill thoroughly, at least 8 hours.

Assemble and engage freeze bowl, dasher, and drive assembly as directed in attachment instructions.  Turn to STIR (Speed 1).  Using a container with a spout, pour mixture into freeze bowl.  Continue on STIR.  (Speed 2) for 15 to 230 minutes, or until desired consistency immediately transfer ice cream into serving dishes, or freeze in airtight container.  Yield  16 servings (/12 cup (120 ml) perserving).

PER SERVING:    About 250 cal, 3 grams pro, 18 g carb, 20 g total fat 12 g sat fat, 176 mg chol, 50 mg sodium.