Vanilla-Buttermilk Ice Milk

Categories: Desserts
Yield: 16 servings

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

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,

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