French Vanilla Ice Cream
|Granulated sugar replacement||1⁄4 Cup (4 tbs)|
|Evaporated skimmed milk||2 Cup (32 tbs)|
|Vanilla bean||1 (1 Inch)|
|Low calorie whipped topping||2 Cup (32 tbs) (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.
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.