Vanilla-Buttermilk Ice Milk

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16 servings (serving size: 1/2 cup)


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1 (6-inch) vanilla bean, split lengthwise
2 cups 2% low-fat milk
3/4 cup sugar
1 cup low-fat buttermilk
1 (12-ounce) can 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° 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.

Created date

June 2004

Nutritional Information

Calories 76
Caloriesfromfat 11 %
Fat 0.9 g
Satfat 0.6 g
Monofat 0.2 g
Polyfat 0.0 g
Protein 3.2 g
Carbohydrate 14 g
Fiber 0.0 g
Cholesterol 3 mg
Iron 0.1 mg
Sodium 48 mg
Calcium 118 mg