Light vanilla ice cream
- Number of Servings: 12
Ingredients
1 400g can light evaporated milk , chilled(can use full-fat, but the calories and fat will be considerably more and the taste is no different)1/2 cup sugar1 tsp vanilla extract(use the real thing - artificial vanilla is NOT the same!)
Make sure the evaporated milk is thoroughly chilled, preferably overnight in the fridge.
Pour it into a large mixing bowl, and whip with an electric mixer for about three to five minutes, or until thick enough that the whisk leaves a trail. (If it's not chilled enough, it will not whip thickly).
Add the sugar and vanilla extract, and continue whisking for a few seconds until well mixed.
Transfer to ice cream churn, and churn until ready for the freezer. Freeze for at least 4 hours before serving, unless you want very soft ice cream.
This is still soft-scoop even after several hours in the freezer, but much firmer.
Number of Servings: 12
Recipe submitted by SparkPeople user SUEINCYPRUS.
Pour it into a large mixing bowl, and whip with an electric mixer for about three to five minutes, or until thick enough that the whisk leaves a trail. (If it's not chilled enough, it will not whip thickly).
Add the sugar and vanilla extract, and continue whisking for a few seconds until well mixed.
Transfer to ice cream churn, and churn until ready for the freezer. Freeze for at least 4 hours before serving, unless you want very soft ice cream.
This is still soft-scoop even after several hours in the freezer, but much firmer.
Number of Servings: 12
Recipe submitted by SparkPeople user SUEINCYPRUS.
Nutritional Info Amount Per Serving
- Calories: 50.0
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 0.0 g
- Protein: 1.2 g
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