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Ice Milk: Vanilla-Buttermilk Ice Milk

Source of Recipe

Cooking Light YEAR: 1996 ISSUE: Jan/Feb PAGE: 98


List of Ingredients

1 vanilla bean
6 " and split lengthwise
2 cups 2% low-fat milk
3/4 cup sugar
1 cup low-fat buttermilk
12 ounces evaporated skimmed milk


Recipe

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 180¼F or until tiny bubbles form 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 dissolves. Stir in low-fat buttermilk and evaporated milk; cover and chill. Pour mixture into the 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.