French Vanilla Ice MIlk (this is similar to what my mother used to make) French Vanilla Ice Milk viewed 5533 times Categories: Dessert, Frozen Desserts, Frozen Yogurt, Low fat Freezing Time: 2 hrs. This recipe is from Butter Busters by Pam Mycoskie. The nutrition info per sugar serving is as follows: 132 calories, 0.2g fat (2%), 2mg cholesterol, 0g fiber, 6g protein, 26g carbohydrate, 94mg sodium. For the Sweet and Low recipe its 102 calories and 18g carbohydrate. 1/2 cup Sugar OR 1/4 cup Sugar AND 3 packets Sweet 'n Low 2 tablespoons Cornstarch 3 cups Skim milk 1/4 cup Water 1/2 cup Egg Beaters 2 teaspoons Vanilla In a large saucepan, combine sugar and cornstarch. Gradually add milk and water, stirring constantly. Over medium heat, bring mixture to a boil, stirring constantly. Remove from heat and stir in vanilla. Pour into an 8 x 8 x 2" metal pan. Freeze until ice crystals form around the edge of pan, about an hour. Spoon into a large bowl. Beat at high speed until smooth. Return to pan. Repeat freezing and beating step once. Freeze until firm. Serve immediately

I've made this. No eggs or milk. Divine. I served it with the three ingredient ice recipe made with frozen raspberries. "Chocolate Sorbet Adapted from The Perfect Scoop This is not a sorbet for chocolate moderates. It's for people who like chocolate to be all they can taste when they bite into something. And for the love of all that is bathing suit season, someone with better moderation than me, because I suspect it is no longer "light" if you eat it all. Servings: Makes 1 quart (1 liter) but you can tell your husband less so he doesn't figure out how much you've kept from him. (At least until he sees the chocolate smudges on your face.) 2 1/4 cups (555 ml) water 1 cup (200 g) sugar 3/4 cup (75 g) unsweetened Dutch-process cocoa powder Pinch of salt 6 ounces (170 g) bittersweet or semisweet chocolate, finely chopped 1/2 teaspoon vanilla extract In a large saucepan (yes, you must use a large one or it will bubble over. Trust me.), whisk together 1 1/2 cups (375 ml) of the water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds. Remove from the heat and stir in the chocolate until it's melted, then stir in the vanilla extract and the remaining 3/4 cup (180 ml) water. Transfer the mixture to a blender and blend for 15 seconds. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out." I have a Cuisinart dual bowl ice cream maker. Many folks think it's noisy but it doesn't bother me. It's not noisy for that long and it's lots quieter than some other appliances I own like my hand mixer or my blender. Here is a link that might be useful: Chocolate Sorbet

I've been on an ice cream making kick also! Although hubby and I BOTH love ice cream, so it doesn't stay around all that long. I used to make a recipe that had sweetened condensed milk, milk and milk in it (can't remember if it had cream or not, probably so)... I have switched to a recipe that includes raw eggs, milk, cream sugar..... and it freezes SO much better. The texture is even better when eating it right out of the icecream freezer. We like it so much better....

Definitely good for a week. But since mine never lasts much longer than that, I just Googled it. This is from David Lebovitz's site, and he checked with the FDA, so that's two pretty good authorities: A reader recently wrote to ask, "How long does ice cream last in the freezer?" Oddly, I never gave it much thought since it doesn't seem to linger too long around here. So I looked around and found the answer at the FDA website: 2-4 months. The most common problem when ice creams and other frozen desserts spend too long in the freezer is the texture changes and if not covered properly (ideally with plastic wrap on the surface, then covered with a lid), they can get icy and pick up other flavors from the freezer. If they do get icy, most sorbets and sherbets can be melted down and re-churned, as can Philadelphia-style ice creams made without eggs. But I find custard-based ice creams don't re-freeze as successfully, so don't let those sit around too long. Putting plastic wrap on the surface to protect against the air inside the plastic container is smart. That's what I do with pesto, so why not ice cream?