The Ice Cream & Frozen Yogurt Cookbook/Mable and Gar Hoffman 2004

Fat-Free Vanilla Ice Cream
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
2 quarts N/A N/A 126 N/A 1g N/A 25g N/A 37mg


INGREDIENTS:
1/2 cup sugar 2 tablespoons cornstarch 1/8 teaspoon salt
5 cups fat-free or low-fat milk 1/2 cup light corn syrup 2 eggs
1 tablespoon vanilla extract



1 IN A MEDIUM SAUCEPAN, combine sugar, cornstarch, and salt. Gradually stir in milk and corn syrup. Cook and stir over low heat until mixture is slightly thickened; set aside. In a small bowl, beat eggs. Stir about 1 cup hot-milk mixture into beaten eggs. Stirring constantly, pour egg mixture into remaining milk mixture. Stir over low heat until bubbly, 4 to 5 minutes. Cool to room temperature; stir in vanilla. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions.

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