Homemade Vanilla Ice cream
Per serving: 202 calories; 3 g fat (1 g sat, 1 g mono); 89 mg cholesterol; 36 g carbohydrates; 9 g protein; 0 g fibre; 104 mg sodium; 477 mg potassium.
Nutrition Bonus: Calcium (25% daily value).
Carbohydrate Servings: 2 1/2
Makes: 8 servings, 1/2 cup each (1 quart)
Active Time: 15 minutes
Total Time: 2 3/4 hours (including 2 hours chilling time)
1 1/2 teaspoons unflavoured gelatine
1 tablespoon water
3 cups low-fat milk, divided
3 large egg yolks
1 14-ounce can non fat sweetened condensed milk
1 vanilla bean
1. Sprinkle gelatine over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
2. 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.
3. 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.
4. Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatine and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.
5. 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.
— 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.
Fresh Fruit Crumble
Goes well with FRESH HOMEMADE ICE CREAM
Per serving: 265 calories; 13 g fat (1 g sat, 7 g mono); 0 mg cholesterol; 37 g carbohydrates; 4 g protein; .
Makes: 2 servings
Active Time: 10 minutes
Total Time: 40 minutes
1 1/4 cups fresh fruit
1 1/2 teaspoons sugar
4 teaspoons all-purpose flour, divided
1 1/2 teaspoons orange juice
1/4 cup old-fashioned oats
3 tablespoons chopped almonds
4 teaspoons brown sugar
Pinch of cinnamon
1 tablespoon canola oil
1. Preheat oven to 400°F. Combine fruit with sugar, 1 1/2 teaspoons flour and orange juice. Divide between two 6-ounce ovenproof ramekins. Combine oats, almonds, brown sugar, the remaining 2 1/2 teaspoons flour and cinnamon. Drizzle with oil and stir to combine. Sprinkle over the fruit mixture. Place the ramekins on a baking sheet and bake until the fruit is bubbling and the topping is golden, 20 to 25 minutes.