Low-Fat Vanilla Ice Cream

Source: Taste of Home Magazine

Ingredients

• 3/4 cup sugar
• 3 Tbsp. cornstarch
• 1/8 tsp. salt
• 4 cups fat free half and half
• 2 egg yolks, beaten
• 3 tsp. vanilla

Directions

In a large saucepan, combine the sugar, cornstarch and salt. Gradually add half and half; stir until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Cook and stir over medium heat for 2-3 minutes or until mixture reaches 160 degrees F and coats the back of a spoon. Remove from the heat. Stir in vanilla. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.

Transfer to a bowl. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight. Fill cylinder of ice cream maker two thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripe in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

By Robin from Washington, IA

Answers: