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Make healthier ice cream at home using a few common substitutions.
Traditional ice cream is made with a combination of heavy cream, milk, eggs and sugar. Other flavors such as vanilla, chocolate, nuts and spices are added. You can alter the overall fat and sugar content of a classic ice cream, such as vanilla, to create a healthier version that you can feel good about serving to your family and that will still satisfy your sweet craving. Add this to my Recipe Box.
Instructions
1. Prepare your ice cream maker according to the appliance instructions.
2. Combine 2 cups fat-free milk, 1 cup Splenda and 1/4 cup fat-free powdered milk in a sauce pan and bring to a simmer, stirring constantly until the sugar and powdered milk have dissolved. Reduce the heat to low.
3. In a medium bowl, beat 1/2 cup egg substitute with a wire whisk for 2 minutes.
4. Temper the egg substitute by slowly adding 1/2 cup of the warm milk mixture while whisking constantly. Add an additional 1/2 cup of the warm milk while whisking and then add the egg substitute to the sauce pan and stir thoroughly.
5. Turn the burner to medium and stir constantly until the mixture thickens to a custard-like consistency. Remove the sauce pan from the heating element.
6. Split the vanilla bean length-wise with a sharp knife and scrape the seeds from the inside of the bean using the back of the knife. Stir the seeds into the custard mixture and add the actual bean. Allow this to sit for 10 minutes. Remove the bean, but leave the seeds.
7. Stir 1 cup of fat-free half-and-half into the custard until thoroughly combined. Pour the mixture into a container, cover and chill until cold.
8. Pour the mixture into your ice cream maker according to the machine instructions. Some machines require that you completely assemble and run the machine while pouring the custard into the ice cream maker body.
9. Process the ice cream until it is semi-soft, transfer to a freezer safe container and freeze until it is firm. Stir the ice cream every 30 to 45 minutes.
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