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Cook Time:15 minsAdditional Time:2 hrs 30 minsTotal Time:2 hrs 45 minsServings:8Yield:8 servings, 1/2 cup each (1 quart)Jump to Nutrition Facts
Cook Time:15 minsAdditional Time:2 hrs 30 minsTotal Time:2 hrs 45 minsServings:8Yield:8 servings, 1/2 cup each (1 quart)
Cook Time:15 mins
Cook Time:
15 mins
Additional Time:2 hrs 30 mins
Additional Time:
2 hrs 30 mins
Total Time:2 hrs 45 mins
Total Time:
2 hrs 45 mins
Servings:8
Servings:
8
Yield:8 servings, 1/2 cup each (1 quart)
Yield:
8 servings, 1/2 cup each (1 quart)
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1½teaspoonsunflavored gelatin1tablespoonwater3cupslow-fat milk, divided3largeegg yolks114-ounce cannonfat sweetened condensed milk1vanilla bean
Cook Mode(Keep screen awake)
Ingredients
1½teaspoonsunflavored gelatin
1tablespoonwater
3cupslow-fat milk, divided
3largeegg yolks
114-ounce cannonfat sweetened condensed milk
1vanilla bean
DirectionsSprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.Pour 1 1/2 cups milk into a large saucepan. Cut vanilla bean in half lengthwise; scrape the seeds into the milk and add the pod.Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. If necessary, place the ice cream in the freezer to firm up before serving.TipsMake Ahead Tip: Store in an airtight container in the freezer for up to 1 week.Equipment: Ice cream makerTip: Jazz up homemade ice cream with stir-ins, like crumbled cookies, toasted nuts or chopped fruit. Here are few tips to get you started:• Stir-ins should be small, about the size of a pea.• Cool toasted ingredients completely before adding them to the ice cream maker.• Check your ice cream maker’s instructions when it comes to judging the volume of your stir-ins. In general, we recommend 1 cup of stir-ins per quart of ice cream.• Add stir-ins to the ice cream maker during the last 5 minutes of freezing.Originally appeared: EatingWell Magazine, July/August 2008
Directions
Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.Pour 1 1/2 cups milk into a large saucepan. Cut vanilla bean in half lengthwise; scrape the seeds into the milk and add the pod.Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. If necessary, place the ice cream in the freezer to firm up before serving.TipsMake Ahead Tip: Store in an airtight container in the freezer for up to 1 week.Equipment: Ice cream makerTip: Jazz up homemade ice cream with stir-ins, like crumbled cookies, toasted nuts or chopped fruit. Here are few tips to get you started:• Stir-ins should be small, about the size of a pea.• Cool toasted ingredients completely before adding them to the ice cream maker.• Check your ice cream maker’s instructions when it comes to judging the volume of your stir-ins. In general, we recommend 1 cup of stir-ins per quart of ice cream.• Add stir-ins to the ice cream maker during the last 5 minutes of freezing.
Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
Pour 1 1/2 cups milk into a large saucepan. Cut vanilla bean in half lengthwise; scrape the seeds into the milk and add the pod.
Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.
Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.
Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. If necessary, place the ice cream in the freezer to firm up before serving.
Tips
Make Ahead Tip: Store in an airtight container in the freezer for up to 1 week.
Equipment: Ice cream maker
Tip: Jazz up homemade ice cream with stir-ins, like crumbled cookies, toasted nuts or chopped fruit. Here are few tips to get you started:• Stir-ins should be small, about the size of a pea.• Cool toasted ingredients completely before adding them to the ice cream maker.• Check your ice cream maker’s instructions when it comes to judging the volume of your stir-ins. In general, we recommend 1 cup of stir-ins per quart of ice cream.• Add stir-ins to the ice cream maker during the last 5 minutes of freezing.
Originally appeared: EatingWell Magazine, July/August 2008
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Nutrition Facts(per serving)200Calories3gFat35gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
