Citrus Ice Milk

Cooking Light
5 cups (serving size: 1/2 cup)


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3/4 cup sugar
1 (4-ounce) carton egg substitute
2 teaspoons grated orange rind
1 teaspoon grated lemon rind
1 1/4 cups orange juice
1/4 cup fresh lemon juice
1 cup evaporated skimmed milk
1/2 cup 2% low-fat milk


Combine sugar and egg substitute in a large bowl. Beat at medium speed of a mixer 3 minutes or until sugar is dissolved. Add orange and lemon rinds and juices; beat until blended. Stir in milks.

Pour mixture into the freezer can of a 2-quart ice-cream freezer; freeze according to manufacturer's instructions. Spoon into a freezer-safe container; cover and freeze for at least 1 hour.

Created date

May 2004

Nutritional Information

Calories 105
Caloriesfromfat 23 %
Fat 0.3 g
Satfat 0.2 g
Monofat 0.1 g
Polyfat 0.0 g
Protein 3.7 g
Carbohydrate 22.7 g
Fiber 0.1 g
Cholesterol 2 mg
Iron 0.3 mg
Sodium 53 mg
Calcium 97 mg