August 20, 2011

Low fat Homemade Vanilla Ice Cream


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

8 servings
Ingredients
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

Directions

  • 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.




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Thanks a bunch,
Shema

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