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| 2 Tasse | 2% low-fat milk, divided |
| 1 | Vanilla bean, split lengthwise |
| 1 Tasse | Evaporated skimmed milk |
| 3/4 Tasse | sugar |
| 3/4 Tasse | Frozen egg substitute, thawed |
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Pour 1 cup milk into a small saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk. Cook over low heat 20 minutes. Remove from heat; discard vanilla bean. Pour milk mixture into a bowl; cover and chill.
Combine evaporated milk, sugar, egg substitute, remaining 1 cup 2% milk, and chilled milk mixture in a bowl. Stir with a wire whisk until well blended.
Pour mixture into the freezer can of a 2-quart hand-turned or electric freezer, and freeze according to the manufacturer's instructions. Spoon frozen mixture into a freezer-safe container; cover and freeze (ripen) for at least 1 hour. Yield: 7 cups (serving size: 1/2 cup).
Per serving: 187 Calories; 4g Fat (20% calories from fat); 8g Protein; 30g Carbohydrate; 7mg Cholesterol; 128mg Sodium
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