No-Brainer Low-Fat Ice Cream Fix

Happy Saturday, you guys!  Here’s a delicious, easy, and semi-healthy ice cream recipe to get you through this summer weekend.  If you start now, you could definitely have homemade ice cream sometime this afternoon.

Since I picked up my new ice cream storage container, I have no excuses to not be making homemade ice cream all the time.  Except that I feel guilty making (and eating) full-fat ice cream when I know exactly how much cream and whole milk is in it, and simply replacing the whole milk and heavy cream with low-fat milk never tastes good.  Not surprisingly, all the creaminess is gone.

This weekend I stumbled upon a recipe that solves the watery low-fat ice cream problem, without the added fat.

Instead of using cream or low fat milk, it uses low-fat evaporated milk.  All of the extra moisture has been evaporated, and the creamy goodness is left for the ice cream!  Here’s the recipe, including my few changes.

Ingredients:

  • 1 cup half and half
  • 1/2 cup sugar, divided in two
  • 2 tablespoons light-colored corn syrup
  • 1/8 teaspoon salt
  • 1 (12-ounce) can evaporated low-fat milk
  • 3 tablespoons vanilla {Adjust this to taste.  Original recipe called for vanilla bean.}
  • 3 large egg-yolks

Directions:

Mix half and half, 1/4 cup sugar, and corn syrup, salt, evaporated milk and vanilla in a medium heavy-bottomed sauce pan.

Heat mixture to 180°F, or until tiny bubbles form around edge {Don’t let it boil.  Also, your meat thermometer won’t accurately judge the temp.  I know.  I tried.}

Remove your pan from the heat.  Cover, and let stand 10 minutes.

Meanwhile, whisk your other 1/4 cup sugar and 3 egg yolks together in a medium bowl.

When the 10 minutes are up, gradually add your hot milk mixture to the egg mixture, continuing to whisk them together constantly.

Return the mixture to the heavy-bottomed pan and cook over medium heat until it reaches 160°F. {You can eye-ball this.  Again, just until little bubbles form around the edge, or even until right before the bubbles form.}

Remove from heat and transfer to a heat-proof container. {The recipe calls for putting the mixture and the pan in an ice bath for 20 minutes, which I know is to stop the cooking, but I was afraid of cracking my pan.}  One with a lid works especially well. 

When the mixture has cooled down enough to safely put in the fridge, put it in the fridge.

At this point, the recipe calls for pouring the mixture through a sieve.  I gave up on that.  For me it was too hard to negotiate the thick ice cream batter and a melting ice cream making canister, along with the physical obstruction of the ice cream canister due to the top of the mixer being in the way.  It just seemed like it was going to take too long and be too messy, so I skipped it.  And it turned out fine anyway.  So don’t feel pressured to sieve!

Freeze in your ice cream container like you normally would, and then transfer to a freezer-safe container for up to 3 hours, until it is firm.  Scoop and enjoy 🙂

What’s your favorite way to make a full-fat recipe more tight-pants-friendly?

 

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everything you’ll need, except the salt, which I eyeballed and didn’t measure out this prettily

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My go-to heavy bottomed pot. The vanilla is already giving the mixture a nice golden color.

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close-up

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Golden egg yolks in the sugar

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whisked together

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combining the milk mixture and the egg mixture

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You might need an extra set of hands to help you transfer the mixture back into your pot. I used my helper to dump it back in while I kept whisking.

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back in the pot

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ready to be chilled

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I transferred everything to a glass measuring bowl with a lid

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After going through the ice cream maker. A little goopy but delicious. This is actually the point where I ate it, because I got impatient, and it was still good.

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The finished product.

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