Vanilla-buttermilk ice milk

Yield: 16 servings

Measure Ingredient
1 \N Vanilla Beans; Split Lengthwise
2 cups 2% Low-Fat Milk
¾ cup Sugar
1 cup Low-Fat Buttermilk
12 ounces Evaporated Skim Milk

Scrape seeds from vanilla bean; place seeds and bean in a medium saucepan.

Pour 2% low-fat milk into pan; cook over medium-low heat to 180° or until tiny bubbles from around edge of pan (do not boil), Remove from heat; discard vanilla bean. Pour vanilla-milk mixture into a large bowl, and add sugar, stirring until sugar disolves. Stir in low-fat buttermilk and evaporated milk; cover and chill. Pour mixture into freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions.

Spoon ice milk into a freezer-safe container; cover and freeze at least 1 hour.

Recipe by: Cooking Light

Posted to EAT-LF Digest by sherilyn70@... on May 3, 1999, converted by MM_Buster v2.0l.

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