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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
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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