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Ice Milk: Banana-Nut Ice Milk

Source of Recipe

Cooking Light, May 1995, page 70


List of Ingredients

3/4 cup sugar
4 ounces egg substitute
1 cup mashed very ripe banana
1/2 teaspoon vanilla extract
1 Dash salt
1 1/4 cups 2% low-fat milk
1 cup evaporated skimmed milk
3 tablespoons chopped pecans toasted


Recipe

Place the sugar and egg substitute in food processor; process 1 minute. Add banana, vanilla, and salt; process until smooth. Pour the mixture into a large bowl; stir in milks. Pour mixture into the freezer can of a 1-quart ice-cream freezer; freeze according to manufacturer's instructions. Spoon into a freezer-safe container; stir in pecans. Cover and freeze for at least 1 hour. Yield: 4 cups