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French vanilla ice cream

Yield: 1 1/2 qt. (1
M

5 Egg yolks 1/4 c (60 mL) granulated sugar -replacement Dash salt
2 c (500 mL) evaporated skim -milk 1 Inch piece (2.5-cm piece) -vanilla bean
2 c (500 mL) lo-cal whipped

-topping (prepared) Combine egg yolks sugar replacement and salt in top of double boiler. Beat until frothy. Beat in milk and add vanilla bean. Cook and stir over simmering water until mixture is thick and vanilla bean is dissolved. Cool completely. With electric beater beat well and then fold in topping. Pour into freezer trays cover with waxed paper and freeze for 1 hour. Scrape into large bowl and beat until smooth and fluffy. Return to freezer trays. Cover. Freeze firm. Exchange: 1/2 cup (125 mL): 1/2 high-fat meat Calories: 1/2 cup (125 mL): 61 FROM: kyoung@prstorm.bison.mb.ca (kyoung) Source: Diabetic Candy Cookie & Dessert Cookbook by Mary Jane Finsand. Formatted to MM by Trish McKenna on 1/11/97.

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Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More

1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More