Vanilla Ice CreamThe Richer the Mix, the Lower the Glycemic Index.

1. 1

   Beat the egg yolks and pour them into a 3-quart saucepan.

2. 2

   Stir in the milk, Equal Spoonful, and salt.

3. 3

   Stirring constantly with a wooden spoon, cook over low heat until the mixture lightly coats the back of the spoon, about 15 minutes.

4. 4

   Remove the pan from the heat and allow to cool for 10 minutes.

5. 5

   Stir in the cream and vanilla.

6. 6

   Chill the mixture in the freezer for about 15 minutes.

7. 7

   Pour into an electric or manual ice-cream maker and process according to manufacturers directions.

* Per serving · 4 servings · Values may vary.

No additional tips available.