| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Desserts |
16 |
servings |
INGREDIENTS
| 1 |
|
Vanilla Beans; Split Lengthwise |
| 2 |
c |
2% Low-Fat Milk |
| 3/4 |
c |
Sugar |
| 1 |
c |
Low-Fat Buttermilk |
| 12 |
oz |
Evaporated Skim Milk |
INSTRUCTIONS
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 [email protected] on May 3, 1999,
converted by MM_Buster v2.0l.
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