Looking for low fat ice cream? I’ve always been a big fan of homemade ice cream, but low fat ice cream is even better!
Low Fat Vanilla Ice Cream Recipe
Ingredients:
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 4 cups fat-free half-and-half
- 2 egg yolks, beaten
- 3 teaspoons vanilla extract
Directions:
- In a large saucepan, combine the sugar, cornstarch and salt.
- Gradually add half-and-half; stir until smooth.
- Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
- Remove from the heat; cool slightly.
- Whisk a small amount of hot mixture into egg yolks.
- Return all to the pan, whisking constantly.
- Cook and stir over medium heat for 2-3 minutes or until mixture reaches 160° and coats the back of a metal spoon.
- Remove from the heat.
- Stir in vanilla.
- Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
- Transfer to a bowl.
- Press plastic wrap onto surface of custard.
- Refrigerate for several hours (or overnight).
- Fill cylinder of ice cream maker two-thirds full; freeze according to manufacturer’s directions.
- Refrigerate remaining mixture until ready to freeze.
- Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.
[Recipe Courtesy of Taste of Home]
Related posts:
