Saturday, August 23, 2008
This is from eatingwell.com
Vanilla Ice Cream for Ice Cream Maker
Here’s a simple recipe for low-fat vanilla ice cream. Our
version has all the richness you’ll need but about 90 fewer
calories than store-bought premium ice cream and a whopping 15
grams less total fat and 10 grams less saturated fat per
Makes 8 servings, 1/2 cup each (1 quart)
ACTIVE TIME: 15 minutes
TOTAL TIME: 2 3/4 hours (including 2 hours chilling time)
EASE OF PREPARATION: Moderate
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.
1 vanilla bean.
1. Sprinkle gelatin over water in a small bowl; let stand,
stirring once or twice, while you make the base for the ice
2. 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
3. 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.
4. Strain the custard through a fine-mesh sieve into a clean
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. .
5. Whisk the ice cream mixture and pour into the canister of an
ice cream maker. Freeze according to manufacturer’s directions.
If necessary, place the ice cream in the freezer to firm up
NUTRITION INFORMATION: Per serving:.
202 calories; 3 g fat (1 g
sat, 1 g mono); 89 mg cholesterol; 36 g carbohydrate; 9 g
protein; 0 g fiber; 104 mg sodium; 477 mg potassium.
Nutrition bonus: Calcium (25% daily value).
2 1/2 Carbohydrate Servings
Exchanges: 1 low-fat milk
We welcome your comments or tips, recipes.
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