Float Through Summer

Remember how good A&W; root beer floats tasted when you were a kid? This recipe is an attempt to re-create the flavor without the fat.

The flavors tend to mingle better when the root beer ice is a little slushy. The vanilla ice is made with nonfat milk and evaporated skimmed milk, which give a sense of richness without the fat from the cream used in most ice creams. Real vanilla bean adds flavor, and nonfat egg substitute stirred into the milk gives a custard-like consistency.

Deane is director of The Times Test Kitchen.

ROOT BEER AND VANILLA ICE

ROOT BEER ICE

2 (12-ounce) bottles root beer

Freeze root beer in ice-cream maker according to manufacturer’s instructions. Spoon into small bowl and freeze until ready to use.

VANILLA ICE

3 cups nonfat milk

1 cup fat-free evaporated skimmed milk

1/2 cup sugar

1/4 teaspoon salt

1/2 vanilla bean, split

1/4 cup nonfat egg substitute (equivalent to 1 egg)

Don’t try to save on calories by using diet root beer; it doesn’t freeze.

Combine milk, evaporated milk, sugar and salt in saucepan. Scrape seeds from vanilla bean into milk with tip of knife. Heat until simmering. Stir small amount hot milk mixture into egg substitute, then return to milk mixture in saucepan. Heat and stir just until mixture thickens, about 1 minute. Let cool.

Freeze in ice-cream maker according to manufacturer’s instructions. Spoon into chilled bowl or rectangular baking dish and freeze until ready to use.

To serve, spoon 1/2 cup root beer ice and 1/2 cup vanilla ice into icy mug or serving bowl.

Makes 6 servings. Each serving:

198 calories; 248 mg sodium; 4 mg cholesterol; 0 fat; 40 grams carbohydrates; 9 grams protein; 0 grams fiber.