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Low-Fat Vanilla Ice Cream Recipe

Low-Fat Vanilla Ice Cream Recipe

Field editor Rebecca Baird of Salt Lake City, Utah shares her recipe for yummy "light" ice cream. It's smooth and creamy with wonderful vanilla flavor.
TOTAL TIME: Prep: 20 min. + chilling Process: 20 min./batch + freezing YIELD:8 servings

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

  • 1. In a large saucepan, combine sugar, cornstarch and salt. Gradually add half-and-half; stir until smooth. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Remove from heat.
  • 2. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla.
  • 3. Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.
  • 4. Fill cylinder of ice cream maker; freeze according to manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Yield: 1 quart.

Nutritional Facts

1/2 cup (calculated without granola) equals 182 calories, 1 g fat (trace saturated fat), 53 mg cholesterol, 139 mg sodium, 34 g carbohydrate, trace fiber, 5 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.