Here’s a simple recipe for low-fat vanilla ice cream.
Pour 1 1/2 cups milk into a large saucepan.
Cut vanilla bean in half lengthwise; scrape the seeds into the milk and add the pod.
Heat the milk mixture over medium heat until steaming.
Whisk egg yolks and condensed milk in a medium bowl.
Gradually pour in the hot milk, whisking until blended.
Do not bring to a boil or the custard will curdle.
Strain the custard through a fine-mesh sieve into a clean large bowl.
Add the softened gelatin and whisk until melted.
Whisk in the remaining 1 1/2 cups milk.
Cover and refrigerate until chilled, at least 2 hours.
Whisk the ice cream mixture and pour into the canister of an ice cream maker.
Freeze according to manufacturer’s directions.
If necessary, place the ice cream in the freezer to firm up before serving.
Cool toasted ingredients completely before adding them to the ice cream maker.
Check your ice cream maker’s instructions when it comes to judging the volume of your stir-ins.
In general, we recommend 1 cup of stir-ins per quart of ice cream.
Add stir-ins to the ice cream maker during the last 5 minutes of freezing.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
