Vanilla Bean Ice Cream

Photo: Randy Mayor; Styling: Cindy Barr

Our classic Vanilla Bean Ice Cream has 75 percent less fat but it's still creamy and rich, thanks to one secret ingredient--evaporated low-fat milk.

Yield: Serves 8 (serving size: about 1/2 cup)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 23 Minutes
Total: 4 Hours, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 161
  • Fat: 5.9g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.9g
  • Carbohydrate: 23.1g
  • Fiber: 0.0g
  • Cholesterol: 88mg
  • Iron: 0.2mg
  • Sodium: 108mg
  • Calcium: 161mg

Ingredients

  • 1 cup half-and-half
  • 1/2 cup sugar, divided
  • 2 tablespoons light-colored corn syrup
  • 1/8 teaspoon salt
  • 1 (12-ounce) can evaporated low-fat milk
  • 1 vanilla bean, split lengthwise
  • 3 large egg yolks

Preparation

  1. Combine half-and-half, 1/4 cup sugar, corn syrup, salt, and evaporated milk in a medium heavy saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Heat milk mixture to 180° or until tiny bubbles form around edge (do not boil). Remove pan from heat; cover and let stand 10 minutes. Combine remaining 1/4 cup sugar and egg yolks in a medium bowl, stirring well with a whisk. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until a thermometer registers 160°, stirring constantly. Remove from heat. Place pan in a large ice-filled bowl for 20 minutes or until egg mixture is cool, stirring occasionally. Pour milk mixture through a fine sieve into the freezer can of an ice-cream freezer; discard solids. Freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 3 hours or until firm.
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