Extraordinary Low Fat Vanilla Ice Cream
|Skim milk||4 Cup (64 tbs)|
|Corn syrup||1⁄4 Cup (4 tbs)|
|Egg yolks||3 Large|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Pure vanilla extract||2 Tablespoon (Preferably Madagascar)|
|Marshmallow fluff||2 1⁄2 Cup (40 tbs)|
In a large heavy saucepan, combine 3 3/4 cups milk and corn syrup.
Heat over medium heat, stirring to dissolve the corn syrup, until steaming.
Meanwhile, in a medium-sized bowl, whisk together egg yolks, cornstarch and the remaining 1/4 cup cold milk until smooth.
Gradually whisk 1 cup hot milk into the egg yolk mixture; then pour the egg yolk mixture into the hot milk in the pan.
Cook over medium heat, whisking constantly until the mixture boils and thickens, 3 to 5 minutes.
(Because the custard is thickened with cornstarch, it will not curdle when it boils.) Transfer the custard to a large clean bowl and place a piece of wax paper directly over the surface to prevent a skin from forming.
Whisk in Fluff and vanilla until as smooth as possible.Freeze and seve.