Lightened Vanilla Bean Ice Cream

Name: Lightened Vanilla Bean Ice Cream
Prep time: 9 h 20 min
Cook time: 9 h 20 min
Total time: 9 h 20 min
Yield: 20
Cuisine: Global
Ingredients: 2 Tbsps cornstarch; 1 egg yolk; 237 milliliters half-and-half; 473 milliliters 2% reduced-fat milk; 0 teaspoons salt; 118 milliliters granular sweetener for ice cream; 2 teaspoons vanilla bean paste or extract

Lightened Vanilla Bean Ice Cream might be just the dessert you are searching for. This recipe serves 20. This recipe covers 1% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegetarian recipe has 35 calories, 1g of protein, and 2g of fat per serving. From preparation to the plate, this recipe takes approximately 9 hours and 20 minutes. It can be enjoyed any time, but it is especially good for Summer. Head to the store and pick up cornstarch, salt, half-and-half, and a few other things to make it today.

Instructions

Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly.

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Milk

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Sauce Pan

Whisk

Remove from heat.

Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk.

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Egg Yolk

Cream

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Whisk

Add yolk mixture to remaining cream mixture, whisking constantly.

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Cream

Egg Yolk

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Whisk

Whisk in vanilla.

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Vanilla

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Whisk

Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally.

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Sieve

Bowl

Place plastic wrap directly on cream mixture; chill 8 to 24 hours.

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Cream

Wrap

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Plastic Wrap

Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions.

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Cream

Ice

Let stand at room temperature 5 to 10 minutes before serving.

*Granulated sugar may be substituted.

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Granulated Sugar

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Cherry-Bourbon Ice Cream: Stir in 1/2 cup drained and coarsely chopped canned, pitted cherries in heavy syrup and 3 Tbsp. bourbon halfway through freezing. Per 1/2 cup: Calories 110; Fat 5g (sat 3g, mono 2g, poly 0g); Protein 3g; Carb 20g; Fiber 0g; Chol 42mg; Iron 0mg; Sodium 76mg; Calc 108mg

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Ice Cream

Cherries

Bourbon

Syrup

Coffee-Chocolate Ice Cream: Substitute 2 Tbsp. instant espresso for 1 1/2 tsp. vanilla bean paste. Stir in 1/4 cup shaved semisweet chocolate baking bar halfway through freezing. Per 1/2 cup: Calories 103; Fat 6g (sat 4g, mono 2g, poly 0g); Protein 4g; Carb 21g; Fiber 0g; Chol 42mg; Iron 0mg; Sodium 76mg; Calc 107mg

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Chocolate Ice Cream

Semisweet Chocolate

Vanilla Paste

Instant Espresso

Unsweetened Baking Chocolate

Coffee

Key Lime Pie Ice Cream: Omit vanilla bean paste. Stir in 1 tsp. Key lime zest, 1/3 cup Key lime juice, and 1/2 cup coarsely crushed graham crackers halfway through freezing. Per 1/2 cup: Calories 104; Fat 6g (sat 3g, mono 2g, poly 0g); Protein 4g; Carb 21g; Fiber 0g; Chol 42mg; Iron 0mg; Sodium 102mg; Calc 106mg

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Vanilla Paste

Graham Crackers

Lime Juice

Ice Cream

Lime Zest

Lime

Banana Pudding Ice Cream: Preheat oven to 40

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Ice Cream

Banana

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Oven

Peel 3 medium-size ripe bananas, and cut into 1/2-inch slices.

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Ripe Banana

Place in a 2-qt. baking dish, and sprinkle with 2 Tbsp. light brown sugar and 1 Tbsp. butter, cut up.

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Light Brown Sugar

Butter

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Baking Pan

Bake 20 minutes, stirring halfway through.

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Oven

Let cool 30 minutes. Gently mash into chunks. Prepare ice cream as directed, stirring in bananas and 1/2 cup coarsely crushed vanilla wafers halfway through freezing. Per 1/2 cup: Calories 172; Fat 7g (sat 4g, mono 2g, poly 0g); Protein 4g; Carb 36g; Fiber 1g; Chol 47mg; Iron 0mg; Sodium 100mg; Calc 112mg

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Vanilla Wafer Cookies