Low-Fat Vanilla Ice Cream Recipe

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Ingredients:

Serving

Directions:

In a large saucepan, combine the sugar, cornstarch and salt. Gradually add half-and-half; stir until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly.
Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Cook and stir over medium heat for 2-3 minutes or until mixture reaches 160° and coats the back of a metal spoon.
Remove from the heat. Stir in vanilla. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Transfer to a bowl. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
Fill cylinder of ice cream maker two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: 1 quart.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	160.57 Kcal (672 kJ)
Calories from fat	9.9 Kcal
		% Daily Value*
Total Fat	1.1g	2%
Cholesterol	51.27mg	17%
Sodium	216.2mg	9%
Potassium	166.18mg	4%
Total Carbs	32.7g	11%
Sugars	11.23g	45%
Dietary Fiber	0.03g	0%
Protein	4.88g	10%
Iron	0.2mg	1%
Calcium	150.3mg	15%

Amount Per 100 g
Calories	113.14 Kcal (474 kJ)
Calories from fat	6.98 Kcal
		% Daily Value*
Total Fat	0.78g	2%
Cholesterol	36.12mg	17%
Sodium	152.33mg	9%
Potassium	117.09mg	4%
Total Carbs	23.04g	11%
Sugars	7.91g	45%
Dietary Fiber	0.02g	0%
Protein	3.44g	10%
Iron	0.2mg	1%
Calcium	105.9mg	15%

* 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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