Home made Vanilla Ice Cream (Low-Fat)

Prep: 20 min. + chilling Process: 20 min./batch + freezing

Yield: 8 Servings

Ingredients

• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 4 cups fat-free half-and-half
• 2 egg yolks, beaten
• 3 teaspoons vanilla extract

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° and coats the back of a metal 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 ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

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