ICE MILK:

1/2 c. sugar
2 c. fresh orange juice
1 c. low fat milk
1 tsp. grated orange peel

CUSTARD SAUCE:

1 1/4 c. low fat milk
1/2 (3 inch size) cinnamon stick
1/2 vanilla bean
1 lg. egg
3 tbsp. sugar

To make ice milk: In saucepan dissolve sugar in juice; boil. Add milk and peel. Place in 9-inch cake pan, freeze 2 hours or until firm.; Break up into 1-inch pieces. Process until smooth in food processor. Serve soft-frozen or freeze until firm.

To make sauce: In small saucepan, combine milk, cinnamon stick and vanilla bean. Heat until small bubbles form around edge of milk. Remove from heat. Cover; steep 30 minutes. Remove cinnamon stick and vanilla bean, split bean, scrape seeds into milk.

In bowl, mix egg with sugar; add milk. Mix well. Pour into cleaned saucepan. Cook, stirring, 5 minutes until thick (don't boil). Sieve; chill. Serve with ice milk. Serves 6. 183 calories. 5 g protein, 36 g carbohydrates, 3 g fat, 42 mg cholesterol, 57 mg sodium.