Low Fat Vanilla Ice Cream – a delicious recipe with milk, milk, vanilla, sugar, eggs +, waffle cones. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the milk and evaporated milk in a heavy-based saucepan. Bring just to a boil over medium heat, then remove from the heat and stir in the vanilla extract.
2
Whisk together the sugar, eggs and yolk in a heat-resistant bowl. Stir in a little of the hot milk mixture. Place the bowl over a saucepan of gently simmering water. Whisk in the remaining milk mixture. Continue to whisk for about 5 mins, until thick enough to coat the back of a metal spoon. Cool.
3
Churn the mixture in an ice-cream maker following manufacturer's directions, or freeze until partly frozen, then beat, re-freeze and beat again. Pour into a loaf pan and freeze overnight. Scoop into waffle cones to serve.
231
kcal
Calories
7
g
Fat
32
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup skim milk, 1 cup light evaporated milk, 1 tsp vanilla extract, 1/2 cup sugar, and more.
Yes, Low Fat Vanilla Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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