Vanilla Ice Creamice cream 1 cup Evaporated skim milk 2 teaspoons Cornstarch 1/2 cup Granulated sugar 1 pinch Salt 1 Envelope of dessert topping 1/2 cup Skim milk 2 teaspoons Vanilla Whisk first 4 ingredients together in small saucepan. Heat and stir until it boils and thickens. Cool to room temperature. Beat dessert topping and skim milk as package directs until stiff. Beat in vanilla. Fold into milk mixture. Pour into shallow 8x8 inch pan. Freeze. Makes about 2 1/4 cups 1/4 cup serving contains 106 calories 1 mg Cholesterol, 48 mg Sodium, 2 g Fat Source: Company's Coming Light Recipes by Jean Pare 1993 Shared but not tested by Elizabeth Rodier Aug 93 |
