Low Fat Almond Vanilla Ice Cream Food

HOMEMADE ALMOND MILK ICE CREAM

Steps:

• Combine the almond milk, whipped egg, vanilla extract, gelatin, sweetener, and sea salt in medium saucepan over medium heat.
• Let the mixture cook until it begins to steep (strands of steam form on top of the heated liquid).
• Transfer the liquid to a heat-safe container and place it into your fridge for 60 to 70 minutes so the liquid can cool.
• After the base has cooled, pour it into a prepared, chilled ice cream maker and let it churn for 25-30 minutes.
• Last, put soft churned ice cream into a freezer safe container, cover it, and let it freeze for at least 4 hours before serving.

THE ULTIMATE HEALTHY VANILLA ICE CREAM

Steps:

• The night before you plan on making your ice cream, place the bowl of an electric ice cream maker in the freezer. Freeze for at least 12-16 hours.
• Add all of the ingredients to a large bowl. Beat with an electric mixer for 1 minute or until very frothy.
• Working quickly, remove the ice cream maker bowl from the freezer. Place it on the ice cream maker, attach the paddle and the lid, and turn it on. With the ice cream maker turning, pour in the milk mixture. Let the ice cream maker churn for 15-20 minutes or until the ice cream is frozen and has reached your desired consistency. For the best texture and taste, serve immediately.

LOW FAT ALMOND VANILLA ICE CREAM

Steps:

• 1. Preheat oven to 350 degrees F. Place almonds on a cookie sheet and toast for 15 to 18 minutes. Allow almonds to cool.
• 2. Meanwhile, heat milk in a medium saucepan over medium heat, about 10 minutes, until steaming, do not allow the milk to boil, remove the milk from the heat.
• 3. Place 1/2 cup of the toasted almonds into a food processor, process until finely chopped.
• 4. Stir finely chopped almonds into the hot milk, mix well and allow to steep for at least 30 minutes.
• 5. In a large sauce pan, whisk together egg yolks and sugar, until smooth.
• 6. Pour almond milk mixture into egg yolks and sugar mixture, split the vanilla bean into half lengthwise, and add split beans with vanilla seeds into saucepan with all the liquid.
• 7. Gently heat over medium heat, stirring constantly using a wooden spoon until the mixture thickens and coats the back of the spoon. This will take about 15-20 minutes.
• 8. Transfer into a sieve on top of a medium bowl. Sieve out the solids, pressing to extract as much liquid as possible. This should result in a smooth vanilla almond ice cream base.
• 9. Refrigerate for at least 4 hours until thoroughly chilled, preferably overnight.
• 10. Pour into ice cream maker and process for about 25 minutes. Follow any specific directions for your ice cream maker.
• 11. Coarsely chop remaining 1/4 cup toasted almonds. Add into ice cream maker near the end and process another 3 to 5 minutes.
• 12. Place the frozen ice cream in a reasonable sized container. It can be served immediately, or you can freeze it until it firms up if desired.

LOW-FAT VANILLA ICE CREAM

Steps:

• In a large saucepan, combine sugar, cornstarch and salt. Gradually add half-and-half; stir until smooth. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. , Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream maker; freeze according to manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. If desired, serve with granola.