Vanilla Ice Milk Recipe - Cooking Index
Vanilla Ice Milk Recipe - Cooking Index
| 2 cups | 474ml | 2% low-fat milk - divided |
| 1 | Vanilla bean - split lengthwise | |
| 1 cup | 237ml | Evaporated skimmed milk |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 3/4 cup | 148g / 5.2oz | Frozen egg substitute - thawed |
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 (serving size: 1/2 cup).
Source:
Cooking Light, Jan/Feb 1994, page 60
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.