Vanilla-buttermilk ice milk
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Vanilla Beans; Split Lengthwise | |
| 2 | cups | 2% Low-Fat Milk |
| ¾ | cup | Sugar |
| 1 | cup | Low-Fat Buttermilk |
| 12 | ounces | Evaporated Skim Milk |
Directions
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@... on May 3, 1999, converted by MM_Buster v2.0l.
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