No fat, no salt vanilla ice cream

Combine egg beaters, nonfat sour cream, nonfat dry milk, skim milk, sugar, vanilla extract, and lemon or almond extract in a large mixing bowl.

Whisk the mixture vigorously for 2–3 minutes until the sugar is completely dissolved and the mixture is smooth and well combined.

Pour the mixture through a fine-mesh strainer into another bowl to ensure a completely smooth consistency without lumps.

Chill the strained mixture in the refrigerator for at least 15 minutes until very cold.

Transfer the chilled mixture to an ice cream maker and churn according to the manufacturer's instructions, typically 20–25 minutes, until the mixture reaches a soft-serve consistency.

Transfer the churned ice cream to a freezer-safe container and freeze for at least 2–3 hours until firm, or overnight for best texture.