I’ve got all sorts of ice cream flavors I want to try, but one of the websites I read said that you should master the vanilla recipe first, since it’s the basis of all other ice cream recipes. So I decided to try it. I even went to one of those organic/health food stores and bought an actual vanilla bean, because my favorite vanilla ice cream is Breyers and I LOVE the way the little black vanilla seeds look. But at the last minute I decided not to use it. It was pretty expensive – $7.99 for ONE bean – and I didn’t want to waste it in case the recipe didn’t turn out good.
Ingredients (Makes four servings, 1/2 a cup each. Each serving is 212 calories.)
1 cup lowfat half and half
1/2 cup heavy cream
1/2 cup 2% milk
3 egg yolks
1 teaspoon vanilla
5 tbs. Truvia
1 teaspoon arrowroot
1 teaspoon Knox gelatin
This time I didn’t bother with the double boiler, I just cooked the mixture over low heat and used my instant thermometer to keep it in check. There was no difference.
1. Add half and half, milk and heavy cream to sauce pan and heat over low flame.
2. In a bowl, add one teaspoon of arrowroot and 3 tablespoons of the milk mixture, and let it sit for awhile so it can dissolve and thicken. Do the same with the gelatin, in another bowl. Below is the gelatin after thickening for maybe 10 minutes.
3. Separate the egg yolks from the egg whites and whisk the yolks. (It was my first time ever doing this!)
4. Pour the gelatin into the mixture, then the eggs, and stir until the thermometer reaches 170 degrees (or until it coats the back of a spoon).
5. Remove from the stove and cool on ice or in cold water.
6. Once it’s cool, add the Truvia, vanilla and arrowroot.
7. Put the mixture in the fridge for at least a few hours, preferably overnight.
When I took it out of the fridge it was springy like pudding. (Which is exactly what it is! But you have to remember that I am a cooking newbie, so every little development is like “Whoa! Cool!”)
Now you just pour it into the ice cream maker, and in 10-15 minutes you’re done!
It was so good and creamy. Loved it!
However, I was not happy when I put the recipe into my myfitnesspal app and discovered that each serving was 212 calories. The strawberry coconut milk ice cream that I made was only 153 calories for the same amount. The difference is that the strawberries really bulk up the recipe, so I was able to divide that one into seven servings, versus only four. Next time I’m going to use less heavy cream and more milk to try to reduce the calories and fat.