Recipe - Vanilla-Buttermilk Ice Milk

1 Vanilla Beans; Split
Lengthwise
2 cup 2% LowFat Milk
Three fourths cup Sugar
1 cup LowFat Buttermilk
12 ounce Evaporated Skim Milk

Scrape seeds from vanilla bean; place seeds and bean in a medium saucepan.
Pour 2% lowfat milk into pan; cook over mediumlow heat to 180° or until
tiny bubbles from around edge of pan (do not boil), Remove from heat;
discard vanilla bean. Pour vanillamilk mixture into a large bowl, and add
sugar, stirring until sugar disolves. Stir in lowfat buttermilk and
evaporated milk; cover and chill. Pour mixture into freezer can of an
icecream freezer, and freeze according to manufacturer's instructions.
Spoon ice milk into a freezersafe container; cover and freeze at least 1
hour.

Recipe by: Cooking Light

Posted to EATLF Digest by sherilyn70@earthlink.net on May 3, 1999,
converted by MM_Buster v2.0l.