Lightened Vanilla Bean Ice Cream Recipe

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Lightened Vanilla Bean Ice Cream
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Ingredients
7
Count
Nutrition
753
Calories
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Ingredients:

  • 2 tbsp cornstarch
  • 1/8 tsp salt
  • 2 cups 2% reduced-fat milk
  • 1 1/2 tsp vanilla bean paste or extract

Directions:

  1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat.
  2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla.
  3. Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture; chill 8 to 24 hours.
  4. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. Let stand at room temperature 5 to 10 minutes before serving.
  5. *Granulated sugar may be substituted.
  6. TRY THESE TWISTS!
  7. Cherry-Bourbon Ice Cream: Stir in 1/2 cup drained and coarsely chopped canned, pitted cherries in heavy syrup and 3 Tbsp. bourbon halfway through freezing. Per 1/2 cup: Calories 110; Fat 5g (sat 3g, mono 2g, poly 0g); Protein 3g; Carb 20g; Fiber 0g; Chol 42mg; Iron 0mg; Sodium 76mg; Calc 108mg
  8. Coffee-Chocolate Ice Cream: Substitute 2 Tbsp. instant espresso for 1 1/2 tsp. vanilla bean paste. Stir in 1/4 cup shaved semisweet chocolate baking bar halfway through freezing. Per 1/2 cup: Calories 103; Fat 6g (sat 4g, mono 2g, poly 0g); Protein 4g; Carb 21g; Fiber 0g; Chol 42mg; Iron 0mg; Sodium 76mg; Calc 107mg
  9. Key Lime Pie Ice Cream: Omit vanilla bean paste. Stir in 1 tsp. Key lime zest, 1/3 cup Key lime juice, and 1/2 cup coarsely crushed graham crackers halfway through freezing. Per 1/2 cup: Calories 104; Fat 6g (sat 3g, mono 2g, poly 0g); Protein 4g; Carb 21g; Fiber 0g; Chol 42mg; Iron 0mg; Sodium 102mg; Calc 106mg
  10. Banana Pudding Ice Cream: Preheat oven to 400°. Peel 3 medium-size ripe bananas, and cut into 1/2-inch slices. Place in a 2-qt. baking dish, and sprinkle with 2 Tbsp. light brown sugar and 1 Tbsp. butter, cut up. Bake 20 minutes, stirring halfway through. Let cool 30 minutes. Gently mash into chunks. Prepare ice cream as directed, stirring in bananas and 1/2 cup coarsely crushed vanilla wafers halfway through freezing. Per 1/2 cup: Calories 172; Fat 7g (sat 4g, mono 2g, poly 0g); Protein 4g; Carb 36g; Fiber 1g; Chol 47mg; Iron 0mg; Sodium 100mg; Calc 112mg
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 752.84 Kcal (3152 kJ)
Calories from fat 389.16 Kcal
% Daily Value*
Total Fat 43.24g 67%
Cholesterol 292.42mg 97%
Sodium 1045.73mg 44%
Potassium 1262.35mg 27%
Total Carbs 58.97g 20%
Sugars 24.96g 100%
Dietary Fiber 0.28g 1%
Protein 32.81g 66%
Vitamin C 12.2mg 20%
Iron 0.9mg 5%
Calcium 1081mg 108%
Amount Per 100 g
Calories 93.6 Kcal (392 kJ)
Calories from fat 48.39 Kcal
% Daily Value*
Total Fat 5.38g 67%
Cholesterol 36.36mg 97%
Sodium 130.02mg 44%
Potassium 156.95mg 27%
Total Carbs 7.33g 20%
Sugars 3.1g 100%
Dietary Fiber 0.03g 1%
Protein 4.08g 66%
Vitamin C 1.5mg 20%
Iron 0.1mg 5%
Calcium 134.4mg 108%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.6
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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