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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 vanilla extract


  • 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. Yield: 1 quart.

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Low-Fat Vanilla Ice Cream (continued)

Directions (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.