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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 172.5
  • Total Fat: 5.1 g
  • Cholesterol: 61.2 mg
  • Sodium: 64.8 mg
  • Total Carbs: 27.2 g
  • Dietary Fiber: 0.0 g
  • Protein: 4.7 g

View full nutritional breakdown of Vanilla Ice Cream- According to Barbara calories by ingredient
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Vanilla Ice Cream- According to Barbara

Submitted by: BUBRA007

Introduction

After failing to find an ice cream recipe that doesn't require sweetened condensed milk, half & half, whipping cream, or evaporated milk, I decided to make my own. This recipe calls for whole milk (fat needed for mouth feel- so many low fat ice creams taste more like ice milk). Also, I don't use artificial sweeteners, I'm not sure how they would hold up being that this mixture is cooked prior to being frozen.I also don't think the savings in calories is worth the potential health risks :) After failing to find an ice cream recipe that doesn't require sweetened condensed milk, half & half, whipping cream, or evaporated milk, I decided to make my own. This recipe calls for whole milk (fat needed for mouth feel- so many low fat ice creams taste more like ice milk). Also, I don't use artificial sweeteners, I'm not sure how they would hold up being that this mixture is cooked prior to being frozen.I also don't think the savings in calories is worth the potential health risks :)
Number of Servings: 8

Ingredients

    3/4 C sugar
    3 T cornstarch
    1/8 t salt
    4 C whole milk
    2 egg yolks
    1 T vanilla extract

Directions

In a large saucepan, combine the sugar, cornstarch and salt. Gradually add milk; 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.


Serving Size:áMakes 8 1/2 cup servings






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