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Extraordinary Low Fat Vanilla Ice Cream

Cool.Cook's picture
Ingredients
  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)
Directions

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.
Cool completely.
Whisk in Fluff and vanilla until as smooth as possible.Freeze and seve.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Milk
Interest: 
Healthy

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