Going low-er fat is often a great option--I just wanted to note that it usually isn't as forgiving as the fat-ful version--meaning, it gets even harder when frozen overnight, so I would suggest only making as much as you can eat in one sitting. That being said, I've also had some luck with adding some low-fat cream cheese to the dairy mix. The stabilizers they use to keep it the low fat version solid and spread-able also seem to help keep the ice milk from becoming rock hard. I find the creamcheese works especially well with fruit flavors--add 6oz of thawed previously frozen strawberries or raspberries directly to the mix before adding to the ice cream freezer. I find frozen fruit breaks down just the right amount to combine well with the dairy without turning into separate frozen lumps. Some fruit jam ups the fruit flavor too (just drop some of the original sugar to compensate) My version currently is: Blend 1 pkg lowfat creamcheese with 1/2-3/4c sugar (to taste), 1/4 c fruit jam (if using) and 1 tsp vanilla. Blend in 1.5c whole milk and 1 c evaporated skim milk until well combined. Stir in half a package of thawed fruit (~6oz) and freeze as directed by the ice cream maker. Erika, thanks so much for sharing - I like the cream cheese idea. Bet it adds nice tang, too. PJH Even better if you add choc chips at the end :)

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