THE ULTIMATE HEALTHY VANILLA ICE CREAM
This easy ice cream is a family favorite at my house! We love its smooth, creamy texture and rich vanilla flavor. And the fact that it's ready just 25 minutes after we start measuring the ingredients? Pure bliss! The ice cream is best if eaten right after making it. It will turn somewhat icy and hard if left for too long in the freezer. (However, you can minimize that by letting it thaw on the counter for a few minutes or microwaving it for 10-30 seconds, depending on the wattage of your microwave, before enjoying at a later date!)
Provided by Amy's Healthy Baking
Categories Dessert
Number Of Ingredients 6
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.
ULTIMATE VANILLA ICE CREAM
Is Angela Nilsen's vanilla ice cream the smoothest, creamiest homemade ice cream in history?
Provided by Angela Nilsen
Categories Dessert, Dinner, Lunch, Treat
Time 2h
Yield 8 big scoops
Number Of Ingredients 6
Steps:
- Put the canister from the machine into the freezer a day before you want to make the ice cream. Next day, pour the cream and milk into a medium heavy-based pan, then tip in half the sugar. Slit the vanilla pod down its length with a small sharp knife and scoop out as many of the tiny black seeds as you can into the cream mixture. Cut the pod into three and drop it into the pan.
- Heat the cream and milk over a low heat, stirring occasionally, until it almost boils - you'll see a few bubbles at the edge. Take off the heat and set aside for 30 minutes so the vanilla can infuse.
- Put the egg yolks into a bowl with the rest of the sugar and beat with an electric hand beater for about 2 minutes until the mixture has thickened, is paler in colour and falls in thick ribbons when you lift the beaters. Using a measuring jug, scoop out about 125ml/4fl oz of the cream mixture and beat into the egg yolks to slacken them. Reheat the cream until it just comes to the boil, take off the heat and stir in the egg yolk mixture.
- Return the pan to a low heat and cook, stirring all the time with a wooden spoon, for 8-10 minutes, until the custard is thick enough to coat the back of the spoon. Watch that it doesn't boil - as soon as you see any bubbles about to burst to the surface, it should be thick enough, so take the pan off the heat so the mixture doesn't curdle.
- Pour the custard into a heatproof bowl, then sit it in a bigger bowl one third full of iced water to cool (this takes about 20 minutes). Stir occasionally to stop a skin forming. Put the bowl of custard in the fridge for 3-4 hours, preferably overnight, so it gets really cold.
- Get the ice cream machine running, scoop out the vanilla pod pieces, then slowly pour in the cold custard. Leave it to churn for 10-30 minutes (depending on your machine). When it stops, it is probably too soft to eat, so spoon into a plastic container, cover with cling film, then a lid, and freeze for a minimum of 3 hours. (It will keep in the freezer for 3 months but don't take it out, then refreeze.) Remove from the freezer 15 minutes before serving.
- To make it by hand: in step 1, heat the milk, vanilla, and half the sugar without the cream (the custard will be slightly thicker). At the start of step 6, whip the cream so it's light and floppy, not too stiff, and fold it into the cold custard. Freeze for 3-4 hours, stirring once an hour until almost frozen, then freeze as above.
Nutrition Facts : Calories 269 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 15 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
FROZEN VANILLA YOGURT ICE CREAM (LOW FAT)
I have been making ice cream and frozen yogurt for years. The recipe makes up smooth, rich and suprisingly, freezes very well. I have a very hard time keeping my paws out of the vanilla yogurt before it goes into the canister. I usually keep my canister in the freezer in preparation for those times when I want to use it. The ice cream is not as labour intensive as custard type ice cream and yogurt based ice creams are lower in calories so easier on the waist. My machine is the "crack style", so it really impresses my guests when I make it up in front of them. The instructions for Yogurt Cheese can be found at #38422. The yogurt is yummy as is....wonderful over granola in the mornings!! This recipe works well with a fruit sauce, but do not add the vanilla if using with a chocolate sauce. The preparation and chilling time is an approximate.
Provided by Abby Girl
Categories Frozen Desserts
Time 3h
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Drain yogurt according to instructions. This can take up to 3 hours for a medium thick yogurt. (save the strained liquids -- they can be used for cooking rice).
- Combine rest of ingredients and add to ice cream maker. (Note:This recipe can be made up ahead of time and chilled up to a week to this point).
Nutrition Facts : Calories 177.5, Fat 4, SaturatedFat 2.6, Cholesterol 15.9, Sodium 56.8, Carbohydrate 31, Sugar 30.9, Protein 4.2
LOW CARB VANILLA ICE CREAM
Make and share this Low Carb Vanilla Ice Cream recipe from Food.com.
Provided by dloyer4
Categories Frozen Desserts
Time 35m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Mix thoroughly and put in your ice-cream maker. Follow your ice cream maker's instructions.
THE ULTIMATE MAKEOVER: VANILLA ICE CREAM
Angela Nilsen creates a luscious ice cream that is creamy, fresh and - wait for it.... low-fat!
Provided by Angela Nilsen
Categories Dessert, Treat
Time 8h
Yield Makes enough for 8 scoops
Number Of Ingredients 8
Steps:
- Freeze the canister from the ice-cream machine a day before you make the ice cream (if your machine requires you to). Next day, mix the sugar, custard powder and cornflour with 2 tbsp milk to make a thin paste. Beat in egg yolks. Pour the rest of the milk into a pan, scrape in the vanilla seeds, add the pod, then bring to the boil. Pour this slowly over the cornflour mix, stirring all the time as you do so. Clean the pan, then pour the milk mixture and vanilla pod back into it. Cook over a medium heat, stirring all the time, until it just comes to the boil and is thick enough to coat the back of a spoon.
- Remove from the heat, stir in the crème fraîche, then pour into a bowl. Place a piece of greaseproof paper over the surface to prevent a skin forming, then leave to cool. Put into the fridge until really cold for at least 4-5 hrs (preferably overnight).
- Remove the paper and vanilla pod from the custard, then transfer the custard into a jug. Turn on the ice cream machine, then slowly pour in the custard. Leave to churn for 10-30 mins (depending on your machine). When it stops, spoon into a plastic container, cover with cling film and a lid, then freeze for at least 3-4 hrs. (Will keep for up to 1 month. Do not re-freeze.) For the best taste, remove from the freezer and soften in the fridge for 1-1½ hrs before serving. Serve with fresh fruit.
Nutrition Facts : Calories 148 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Protein 4 grams protein, Sodium 0.11 milligram of sodium
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17 BEST LOW CALORIE ICE CREAM OPTIONS TO BUY IN 2023 - THE DIET …
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- Arctic Zero. Nutritional Info for ⅔ cup (83g) of Classic Vanilla : 50 Calories. 0g Fat. 11g Carbs. 8g Sugar. 3g Fiber. 2g Protein. This yummy vegan ice cream is the lowest calorie ice cream option on this list.
- Nick's Swedish Style Light Ice Cream. Nutritional Info for ½ cup (76g) of Sälta Karamell: 60 Calories. 2.5g Fat. 16g Carbs. 3g Sugar. 4g Sugar alcohol. 5g Fiber. 3g Protein.
- Halo Top. Nutritional Info for ½ cup (70g) of Vanilla Bean: 70 Calories. 3g Fat. 12g Carbs. 4g Sugar. 4g Eryhtritol. 4g Fiber. 7g Protein. Halo Top ice cream is probably one of the most widely recognized healthy ice creams, and for good reason.
- Goodpop. Nutritional Info for 1 ice cream based popsicle: 90 Calories. 5g Fat. 11g Carbs. 10g Sugar. 0g Fiber. 0g Protein. Goodpop's low calorie ice creams will take you right back to your childhood and buying dessert from the ice cream truck.
- Nubocha Dairy Free Gelato. Nutritional Info for ⅔ cup (123g): 100 Calories. 8g Fat. 31g Carbs. 0g Sugar. 30g Allulose. 1g Fiber. 2g Protein. This dairy free gelato is better than low calorie ice cream.
- Yasso Frozen Greek Yogurt Bars. Nutritional Info for 1 bar (65g) of Birthday Cake: 90 Calories. 1g Fat. 16g Carbs. 13g Sugar. 0g Fiber. 5g Protein. Yasso is a low calorie frozen yogurt option that is one of the best healthy ice cream bars you'll find.
- So Delicious Dairy Free Sandwiches. Nutritional Info for 1 sandwich (37g): 100 Calories. 4g Fat. 14g Carbs. 7g Sugar. <1g Fiber. 1g Protein. If you like ice cream sandwiches - and who doesn't?
- Rebel Natural Ice Cream. Nutritional Info for ½ cup (67g) of Strawberry: 130 Calories. 13g Fat. 10g Carbs. 0g Sugar. 7g Erythritol. 2g Fiber. 2g Protein. If having a lot of flavor options is high on your priority list for delicious low calorie ice cream, you'll want to check out Rebel creamery.
- So Delicious Coconut Milk Non-Dairy Frozen Dessert. Nutritional Info for ⅔ cup (99g) of Chocolate: 160 Calories. 15g Fat. 14g Carbs. 1g Sugar. 7g Sugar alcohol.
- Enlightened Keto Ice Cream. Nutritional Info for ½ cup (70g) of Coffee and Cream: 170 Calories. 15g Fat. 11g Carbs. <1g Sugar. 8g Sugar alcohol. 2g Fiber. 2g Protein.
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