Guest guest Posted June 20, 2000 Report Share Posted June 20, 2000 * Exported from MasterCook * Vanilla-Buttermilk Ice Milk Recipe By : Cooking Light, Jan/Feb 1997, p. 98 Serving Size : 16 Preparation Time :0:00 Categories : 1997 Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 6 inch vanilla bean --and split lengthwise 2 cups 2% low-fat milk 3/4 cup sugar 1 cup lowfat buttermilk 12 ounces evaporated skimmed 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 degrees 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. Yield: 16 servings (serving size: 1/2 cup). Per serving = 74 calories, 0 gm fat, 4 mg cholesterol, 55 mg sodium, 13 gm carbohydrate, 3 gm protein, 0 gm fiber Exchanges: 1/2 skim milk, 1/2 fruit, 1/2 other carbohydrate Quote Link to comment Share on other sites More sharing options...
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