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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


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