To Top

Low-Fat Vanilla Ice Cream

Source: Taste of Home Magazine


  • 3/4 cup sugar
  • 3 Tbsp. cornstarch
  • 1/8 tsp. salt
  • 4 cups fat free half and half
  • 2 egg yolks, beaten
  • 3 tsp. vanilla


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 degrees F and coats the back of a 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 ripe in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

By Robin from Washington, IA



Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

Related Content
In This Article
Low-Fat Vanilla Ice Cream
August 19, 2009
Fried ice cream.
Fried Ice Cream Recipes
Vanilla cake with filling and vanilla frosting.
Vanilla Cake Recipes
Homemade vanilla extract in a glass bottle.
Making Vanilla Extract
Vanilla frosting on a lemon layer cake.
Vanilla Frosting Recipes
Father's Day Ideas!
Mother's Day Ideas!
Ask a Question
Share a Post
Desktop Page | View Mobile

Disclaimer | Privacy Policy | Contact Us

© 1997-2017 by Cumuli, Inc. All Rights Reserved.

Published by .

Generated 2017/04/23 22:25:42 in 2 secs.
Loading Something Awesome!