Rating: 4.5 stars
11 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Sidney Fry, MS, RD
Recipe by Cooking Light June 2013

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

hands-on:
23 mins
total:
4 hrs 30 mins
Yield:
Serves 8 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

161 calories; fat 5.9g; saturated fat 3.1g; mono fat 1.9g; poly fat 0.4g; protein 4.9g; carbohydrates 23.1g; cholesterol 88mg; iron 0.2mg; sodium 108mg; calcium 161mg.
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