1 cup evaporated skim milk
2 cups 2% low-fat milk
3/4 cup egg substitute, thawed if frozen
3/4 cup sugar
1 tsp Watkins Pure Vanilla Extract
Combine all ingredients in medium bowl and mix until well blended and sugar is dissolved. Cover and place in refrigerator; chill 2 hours or longer.Pour mixture into the freezer can of a 2-quart/2-liter hand-turned or electric ice cream freezer. Freeze according to manufacturer's instructions. Spoon frozen mixture into a freezer-safe container; cover and freeze (ripen) at least 1 hour.