Monday, July 2, 2007

Watkins Low-Fat Vanilla Ice Milk

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.
Serves 8

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