Those who really know me well, might be aware that I am always on a "eat healthy and cook healthy" mission. Recently my husband and I agreed to try out a healthier lifestyle for a period of time to see if we could loose weight but still consume all the right nutrients.(he he ..I know, we are a crazy couple). An essential part of the plan was regular exercise! After having my baby I am yet to get back to my old waistline so I quickly agreed. We are both still working on our goals but my husband has a HUGE hurdle ..a SWEET TOOTH. He simply cant call it a day without eating some dessert, which is usually some chocolate or cake and ice cream. One day I just happened to check the ingredients that were in the commercial ice cream and I was shocked to see the weird constituents.This left me wondering why I should not try making my own "healthy"ice cream. I therefore bought an ice cream maker and it was just $24 @Costco which is not a bad deal for a Cuisinart! Here's a simple recipe for low-fat vanilla ice cream. This version has all the richness you'll need but fewer calories and fat than store-bought premium ice cream.It tastes a lot like frozen custard. Enjoy!!
Recipe Adapted from here
1 1/2 teaspoons unflavored gelatin
1 tablespoon water
3 cups low-fat milk, divided
3 large egg yolks
1 14-ounce can nonfat sweetened condensed milk
2 Tsp Vanilla
- Sprinkle gelatin over water in a small bowl; let stand,stirring once or twice, while you make the base for the ice cream.
- Pour 1 1/2 cups milk into a large saucepan.
- Add vanilla.
- Heat the milk mixture over medium heat until steaming.
- Whisk egg yolks and condensed milk in a medium bowl.
- Gradually pour in the hot milk, whisking until blended.
- Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes.
- DO NOT BRING TO BOIL OR THE CUSTARD WILL CURDLE.
- Strain the custard through a fine-mesh sieve into a clean large bowl.
- Add the softened gelatin and whisk until melted.
- Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.
- Whisk the ice cream mixture and pour into the canister of an ice cream maker.
Another Ice Cream Recipe
Goat Cheese Ice Cream with Rum Figs
Notes & Tips
- Jazz it up with stir-ins, like crumbled cookies, cake, brownies, toasted nuts or chopped fruit.
- Stir-ins should be small, about the size of a pea.
- 1 cup of stir-ins per quart of ice cream is recommended.