Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   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.