| 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 sherilyn70@earthlink.net on May 3, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 55
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 1.8mg
Sodium: 48.3mg
Potassium: 69.6mg
Carbohydrates: 11.6g
Fiber: 0g
Sugar: 11.6g
Protein: 1.5g