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French Vanilla Freeze |
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Serves: 6
Print this Recipe
Serving Size 1/2 cup
10 3/4 teaspoons Equal measure or 36 packets EQUAL sweetener or 1 1/2 cups EQUAL Spoonful
2 tablespoons cornstarch
1 piece vanilla beans (2 inches)
1/8 teaspoon salt
2 cups skim milk
2 tablespoons margarine
1 cup real liquid eggs product
1 teaspoon vanilla extract
1. Combine Equal, cornstarch, vanilla bean, and salt in medium saucepan; stir in milk and margarine. Heat to boiling over medium-high heat, whisking constantly. Boil until thickened, whisking constantly, about 1 minute.
2. Whisk about 1 cup milk mixture into egg product in small bowl; whisk egg mixture back into milk mixture in saucepan. Cook over very low heat, whisking constantly, 30 to 60 seconds. Remove from heat and stir in vanilla. Let cool; remove vanilla bean. Refrigerate until chilled, about 1 hour.
3. Freeze mixture in ice cream maker according to manufacturer's directions. Pack into freezer container and freeze until firm, 8 hours or overnight. Before serving, let stand at room temperature until slightly softened, about 15 minutes.
EXCHANGES
Carbohydrate 1
Fat 1
PYRAMID SERVINGS
Sweet 1
Fat 1
NUTRITION FACTS
Calories 125(35 calories from fat)
Fat 4 g
Saturated Fat 1 g
Cholesterol 1 mg
Sodium 206 mg
Carbohydrate 14 g
Dietary Fiber 0 g
Sugars 11 g
Protein 7 g
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