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Ice Milk: Vanilla Ice Milk

Source of Recipe

Cooking Light, Jan/Feb 1994, page 60


List of Ingredients

2 cups 2% low-fat milk divided
1 vanilla bean split lengthwise
1 cup evaporated skimmed milk
3/4 cup sugar
3/4 cup frozen egg substitute thawed


Recipe

Pour 1 cup milk into a small saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk. Cook over low heat 20 minutes. Remove from heat; discard vanilla bean. Pour milk mixture into a bowl; cover and chill. Combine evaporated milk, sugar, egg substitute, remaining 1 cup 2% milk, and chilled milk mixture in a bowl. Stir with a wire whisk until well blended. Pour mixture into the freezer can of a 2-quart hand-turned or electric freezer, and freeze according to the manufacturer's instructions. Spoon frozen mixture into a freezer-safe container; cover and freeze (ripen) for at least 1 hour. Yield: 7 cups