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
PERFECT LOW CARB SUGAR FREE (TRUVIA) VANILLA ICE CREAM
I love ice cream, especially home made, and I wanted one i could still eat on low carb. So I made this one. I was afraid it wouldnt turn out but it was Perfect!!! So good. Its very sweet. I used 5 tblsp and thought it was soo good but if you dont like your ice cream real sweet then you may but down on the truvia just a tad.
Provided by dr_kaley
Categories Frozen Desserts
Time 5m
Yield 5 cups, 10 serving(s)
Number Of Ingredients 6
Steps:
- Beat eggs with a mixer or by hand until frothy.
- Add truvia a little at a time until mixture becomes thicker.
- Add all remaining ingredients and mix well (not TOO much, the cream will start to form a frothy top layer).
- Process per your ice cream makers instructions, as you would with any home made ice cream. Delish!
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
FROZEN VANILLA YOGURT ICE CREAM (LOW FAT)
I have been making ice cream and frozen yogurt for years. The recipe makes up smooth, rich and suprisingly, freezes very well. I have a very hard time keeping my paws out of the vanilla yogurt before it goes into the canister. I usually keep my canister in the freezer in preparation for those times when I want to use it. The ice cream is not as labour intensive as custard type ice cream and yogurt based ice creams are lower in calories so easier on the waist. My machine is the "crack style", so it really impresses my guests when I make it up in front of them. The instructions for Yogurt Cheese can be found at #38422. The yogurt is yummy as is....wonderful over granola in the mornings!! This recipe works well with a fruit sauce, but do not add the vanilla if using with a chocolate sauce. The preparation and chilling time is an approximate.
Provided by Abby Girl
Categories Frozen Desserts
Time 3h
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Drain yogurt according to instructions. This can take up to 3 hours for a medium thick yogurt. (save the strained liquids -- they can be used for cooking rice).
- Combine rest of ingredients and add to ice cream maker. (Note:This recipe can be made up ahead of time and chilled up to a week to this point).
Nutrition Facts : Calories 177.5, Fat 4, SaturatedFat 2.6, Cholesterol 15.9, Sodium 56.8, Carbohydrate 31, Sugar 30.9, Protein 4.2
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