1 qt. prepared non-fat dry milk
4 to 6 eggs, beaten
5 tsp. sugar substitute (equal to 1 1/2 c. sugar)
1 lg. can evaporated skim milk
1 tbsp. vanilla
1 can sweetened condensed milk

Gives ice cream richer and creamer texture and taste of more fattening ice cream, but may be left out to cut calories even more.

Scald milk; slowly add beaten eggs and sugar substitute. Mix well. Add canned milks and vanilla. If fruit is desired, add now.

Pour in ice cream freezer container and add more milk to make it 2/3 full. Add more sweetener if not sweet enough and make sure it is mixed thoroughly. Cover, put in freezer and surround with ice and rock salt. Crank or electric freeze! Makes 5 quarts or about 12 large servings.