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Vanilla-Buttermilk Ice Milk

Yield 16 servings (serving size: 1/2 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.