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.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 quart.
Number Of Ingredients 7
Steps:
- 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. If desired, serve with granola.
Nutrition Facts : Calories 182 calories, Fat 1g fat (0 saturated fat), Cholesterol 53mg cholesterol, Sodium 139mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
LINDA'S VERY LOW CALORIE VANILLA ICE CREAM
Easy, delicious and healthy Linda's Very Low Calorie Vanilla Ice Cream recipe from SparkRecipes. See our top-rated recipes for Linda's Very Low Calorie Vanilla Ice Cream.
Categories Desserts Low Fat Low Fat Desserts
Yield 4
Number Of Ingredients 5
Steps:
- Directions:
- 1
- Sift dry ingredients first.
- 2
- Whisk in milk and flavoring.
- 3
- cook until thickened.
- 4
- chill.
- 5
- Freeze in ice cream machine until desired consistancy.
- 6
- ENJOY :).
- Read more at: http://dessert.food.com/recipe/very-low-calorie-vanilla-ice-cream-189858?oc=linkback
Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories
THE ULTIMATE HEALTHY VANILLA ICE CREAM
This easy ice cream is a family favorite at my house! We love its smooth, creamy texture and rich vanilla flavor. And the fact that it's ready just 25 minutes after we start measuring the ingredients? Pure bliss! The ice cream is best if eaten right after making it. It will turn somewhat icy and hard if left for too long in the freezer. (However, you can minimize that by letting it thaw on the counter for a few minutes or microwaving it for 10-30 seconds, depending on the wattage of your microwave, before enjoying at a later date!)
Provided by Amy's Healthy Baking
Categories Dessert
Number Of Ingredients 6
Steps:
- The night before you plan on making your ice cream, place the bowl of an electric ice cream maker in the freezer. Freeze for at least 12-16 hours.
- Add all of the ingredients to a large bowl. Beat with an electric mixer for 1 minute or until very frothy.
- Working quickly, remove the ice cream maker bowl from the freezer. Place it on the ice cream maker, attach the paddle and the lid, and turn it on. With the ice cream maker turning, pour in the milk mixture. Let the ice cream maker churn for 15-20 minutes or until the ice cream is frozen and has reached your desired consistency. For the best texture and taste, serve immediately.
BEST EVER VANILLA ICE CREAM
This ice cream is technically a custard since it contains eggs. After lots of testing (and tasting), I've found that eggs are the key to making a smooth and creamy ice cream at home that rivals what you can get at a premium ice cream shop. -Peggy Woodward, Taste of Home Senior Food Editor
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4.5 cups.
Number Of Ingredients 6
Steps:
- In a large heavy saucepan, combine cream, milk, sugar and salt. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean. Heat cream mixture over medium heat until bubbles form around sides of pan, stirring to dissolve sugar. , In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl. , Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes; discard vanilla bean. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight., Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.
Nutrition Facts : Calories 310 calories, Fat 23g fat (14g saturated fat), Cholesterol 188mg cholesterol, Sodium 78mg sodium, Carbohydrate 21g carbohydrate (21g sugars, Fiber 0 fiber), Protein 5g protein.
THE ULTIMATE MAKEOVER: VANILLA ICE CREAM
Angela Nilsen creates a luscious ice cream that is creamy, fresh and - wait for it.... low-fat!
Provided by Angela Nilsen
Categories Dessert, Treat
Time 8h
Yield Makes enough for 8 scoops
Number Of Ingredients 8
Steps:
- Freeze the canister from the ice-cream machine a day before you make the ice cream (if your machine requires you to). Next day, mix the sugar, custard powder and cornflour with 2 tbsp milk to make a thin paste. Beat in egg yolks. Pour the rest of the milk into a pan, scrape in the vanilla seeds, add the pod, then bring to the boil. Pour this slowly over the cornflour mix, stirring all the time as you do so. Clean the pan, then pour the milk mixture and vanilla pod back into it. Cook over a medium heat, stirring all the time, until it just comes to the boil and is thick enough to coat the back of a spoon.
- Remove from the heat, stir in the crème fraîche, then pour into a bowl. Place a piece of greaseproof paper over the surface to prevent a skin forming, then leave to cool. Put into the fridge until really cold for at least 4-5 hrs (preferably overnight).
- Remove the paper and vanilla pod from the custard, then transfer the custard into a jug. Turn on the ice cream machine, then slowly pour in the custard. Leave to churn for 10-30 mins (depending on your machine). When it stops, spoon into a plastic container, cover with cling film and a lid, then freeze for at least 3-4 hrs. (Will keep for up to 1 month. Do not re-freeze.) For the best taste, remove from the freezer and soften in the fridge for 1-1½ hrs before serving. Serve with fresh fruit.
Nutrition Facts : Calories 148 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Protein 4 grams protein, Sodium 0.11 milligram of sodium
SIMPLE VANILLA ICE CREAM
The texture of this ice cream is better than almost any commercial ice cream, many of which are filled with air (at least when the ice cream is fresh, which is how it should be eaten - straight from the machine). It requires no eggs either, which means no custard, so it's much simpler to make. The recipe even works with skim milk, if not quite as brilliantly. With skim milk or half-and-half, this is a much less fat-laden ice cream than one made with six eggs.
Provided by Mark Bittman
Categories ice creams and sorbets, dessert
Time 20m
Yield 1 generous pint
Number Of Ingredients 5
Steps:
- Put 2 cups cream, half-and-half or milk, the sugar and salt in a saucepan over medium-low heat. If using a vanilla bean, split in half lengthwise and scrape seeds into liquid, then add pod. Cook until mixture begins to steam.
- In a bowl, blend cornstarch and remaining cream, half-and-half or milk; there should be no lumps. Remove bean pod from pot and discard. Add cornstarch mixture to pot. Cook, stirring, until it starts to thicken and barely reaches a boil, about 5 minutes. Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in vanilla extract, if using.
- If mixture has lumps, strain it into a bowl. Chill until cool, a couple of hours (you can skip this step if you have a machine with a built-in freezer). When cool or if there are no lumps, pour into an ice cream machine and freeze according to the manufacturer's instructions.
VERY LOW CALORIE VANILLA ICE CREAM
This yummy ice cream requires Hood Calorie Countdown (aka Carb Countdown) Skim milk would work too but it wont be as low in calories.
Provided by AllForHim
Categories Frozen Desserts
Time 30m
Yield 4 1/2 cup servings, 4 serving(s)
Number Of Ingredients 5
Steps:
- Sift dry ingredients first.
- Whisk in milk and flavoring.
- cook until thickened.
- chill.
- Freeze in ice cream machine until desired consistancy.
- ENJOY :).
Nutrition Facts : Calories 45.4, Fat 0.1, Cholesterol 1.5, Sodium 40.6, Carbohydrate 7.7, Sugar 4, Protein 2.7
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HOMEMADE VANILLA ICE CREAM - EATINGWELL
From eatingwell.com
4.8/5 (5)Total Time 2 hrs 45 minsAuthor Eatingwell Test KitchenCalories 200 per serving
- 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. Cut vanilla bean in half lengthwise; scrape the seeds into the milk and add the pod.
- 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 a 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.
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