VANILLA ICE CREAM  

1/2 cup cold milk  
1 Tablespoon vanilla extract  
1 Can (14 oz.) fat-free sweetened condensed milk (not evaporated)  
1/8 teaspoon salt  
2 Cups heavy (whipping) cream 

1. Stir milk, vanilla, condensed milk and salt in a medium bowl.  
2. Beat heavy cream in a large bowl with an electric mixer until stiff peaks form when beaters are lifted. Gently fold in milk mixture. Pour into shallow 1 1/2 - quart metal bowl or pan. 
3. Cover and freeze at least 4 hours, stirring once after 2 hours or when edges start to harden. Serve, or spoon into an air-tight container and freeze up to 1 week.  

Makes 6 cups (3 pints). 
Per 1/2 cup: 240 cal, 4 g pro, 22 g car, 15 g fat, 58 mg chol, 77 mg sod.  
Exchanges: 1/2 starch, 1 other car, 3 fat  

STRAWBERRY  

Omit the 1/2 cup milk and vanilla. Mash 4 cups ripe hulled and halved strawberries with 2 tablespoons light corn syrup: Stir into sweetened condensed milk. Proceed as directed. Makes 8 cups.  

PINEAPPLE-COCONUT  

Omit the 1/2 cup milk and vanilla. Stir an 8 oz can juice-packed crushed pineapple into the condensed milk. Proceed as directed. After folding the milk mixture into the whipped cream, fold in 1 1/2 cups toasted  
coconut. Freeze as directed. Makes 6 cups.  

COFFEE-ALMOND  

Stir 2 Tbls. instant coffee powder or granules into the 1/2 cup milk-vanilla mixture until dissolved. Proceed as directed. After folding the milk mixture into the whipped cream, fold in 1 c, toasted sliced almonds. (Almonds may sink to the bottom but will be redistributed when stirred after 2 hours.) Makes 6 1/2 cups.  

CRUSHED COOKIES  

Prepare Vanilla Ice Cream as directed. Just before freezing, fold in 2 cups coarsely crushed chocolate sandwich cookies. Makes 7 cups.  

CHOCOLATE MINI-CHIPS  

Prepare Vanilla Ice Cream as directed. Just before freezing, fold in 1 cup semisweet chocolate mini-chips. (Chips will sink to the bottom but will be redistributed when stirred after 2 hours.  

Contributed By: Barbara (PENPALLADY)