Vanilla Ice Milk
From Cooking Light magazine, January/February 1994.
2 cups 2 percent low-fat milk, divided use
1 vanilla bean split lengthwise
1 cup evaporated skim milk
3/4 cup sugar
3/4 cup frozen egg substitute, thawed

1. 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.

2. Remove pan from heat; discard vanilla bean. Pour milk mixture into a bowl; cover and chill.

3. Combine evaporated milk, sugar, egg substitute, remaining 1 cup of 2 percent 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.

Makes 7 cups.


Peach Ice Milk
Adapted from www.recipelink.com. Such fruits as strawberries could be substituted for the peaches.
2 cups mashed ripe fresh peaches or frozen unsweetened peach slices
1/2 cup honey, divided
1/2 cup fat-free egg substitute
2 tablespoons unbleached flour
3 cups skim milk
1 tablespoon vanilla or almond extract

1. In a medium bowl, stir together the peaches and 1/4 cup of the honey. Cover and let stand for 15 minutes.

2. In a large bowl, use an electric mixer to beat the egg substitute on medium speed until foamy. While continuing to beat, slowly add the flour. Then slowly beat in the remaining 1/4 cup of honey. Add the milk and beat until well mixed.

3. Transfer the mixture to a large saucepan. Cook and stir over medium-low heat about 10 minutes or until the mixture slightly thickens. Remove from the heat and let cool.

4. Stir in the peach mixture and the extract. Cover and refrigerate about two hours or until thoroughly chilled. Then freeze in a 5-quart ice-cream freezer according to the manufacturer's instructions. If desired, cover and place in freezer to ripen about 1 hour before serving.

Makes: 8 cup or 16 servings


Mint-Chocolate Chip Ice Milk
From the Simply Recipes Web site at www.just-recipes.net.
3/4 cup sugar
1 envelope unflavored gelatin
1 12-ounce can evaporated skim milk
1 egg white
1 egg
2 1/2 cups skim milk
2 tablespoons white creme de menthe
2 teaspoons vanilla
Several drops green food coloring
1 1/2 squares (1 1/2 ounces) semisweet chocolate, chopped

1. In a large saucepan stir together the sugar and gelatin. Stir in evaporated skim milk. Cook and stir over medium-low heat till sugar and gelatin dissolve and mixture almost boils; remove from heat.

2. In a small bowl slightly beat egg white and egg. Stir about 1/2 cup of the hot gelatin mixture into the eggs; return all to saucepan.

3. Cook and stir over low heat 2 minutes more. Do not boil.

4. Stir in 2 1/2 cups skim milk, creme de menthe and vanilla. Cover and chill in the refrigerator for 1 hour.

5. Stir food coloring into cooled milk mixture, if desired. Stir in semisweet chocolate.

6. Freeze mixture in a 4- to 5-quart ice cream freezer according to manufacturer's directions.

Makes 8 cups.