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Low-Fat Vanilla Ice Cream

 Low-Fat Vanilla Ice Cream
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.
8 ServingsPrep: 20 min. + chilling Process: 20 min./batch + freezing


  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 4 cups fat-free half-and-half
  • 2 egg yolks, beaten
  • 3 teaspoons McCormick® Pure Vanilla Extract


  • 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.
  • 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.
  • 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.
  • 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.

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Low-Fat Vanilla Ice Cream (continued)

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: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.