ice cream bowls image
saramah
I am looking to make a naturally low fat ice cream without using artificial ingredients or sweeteners. I am using an electric ice cream machine with a freezer bowl.
Answer
Eating Well Chocolate Ice Cream
3 cups 1% low-fat milk
1/4 cup dark corn syrup
2 tablespoon brown sugar
2 large egg yolks
2/3 cup Dutch-process cocoa powder
2 tablespoon cornstarch
1 ounce bittersweet chocolate
1 tablespoon coffee liqueur
2 teaspoon vanilla extract
1 1/2 cup Marshmallow Fluff
1. In a large heavy saucepan, combine 2 1/2 cups milk, corn syrup and brown sugar. Heat over medium heat, stirring to dissolve the sugar, until steaming.
2. Meanwhile, in a medium-sized bowl, whisk together egg yolks, cocoa, cornstarch and the remaining 1/2 cup cold milk until smooth.
3. Gradually whisk the hot milk into the egg-yolk mixture; then return to the pan. Cook over medium heat, whisking constantly, until the mixture boils and thickens, about 3 minutes. (Because the custard is thickened with cornstarch, it will not curdle when it boils.)
4. Remove from the heat, add chocolate, and stir until melted. Stir in coffee liqueur or brewed coffee and vanilla.
5. Transfer the custard to a large clean bowl and place a piece of wax paper directly over the surface to prevent a skin from forming. Cool completely. Add Marshmallow Cream and mix with a whisk until as smooth as possible. (The mixture will be a little lumpy; lumps will break down during stir-freezing.) Chill until cold.
6. Pour into the canister of an ice cream maker and freeze according to the manufacturer's instructions. Number of Servings: 6
Calories: 267 Cholesterol: 75.43 mg
Protein: 7.29 g Sodium: 119.4 mg
Carbohydrates: 52.49 g Total Fat: 5.7 g
PEANUT BUTTER CHOCOLATE CHIP ICE CREAM
1/4 cup sugar
3 large eggs
1 cup skim milk
1/2 cup creamy peanut butter (natural)
1 cup Fat Free Sweetened Condensed Milk
1/2 cup Fat Free Half & Half
2 tsp Vanilla
½ cup mini chocolate chips
In a medium mixing bowl beat the sugar into the eggs until slightly thickened and pale yellow. Set aside.
Bring the milk to a simmer in a medium saucepan over low heat. Slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a wooden spoon or whisk until the custard thickens slightly. Do not let the mixture boil or the eggs will scramble.
Remove from the heat and beat in the peanut butter with a whisk. Pour the hot custard through a strainer into a large clean bowl. Allow to cool slightly, then whisk in the condensed milk, half & half and vanilla.
Cover and refrigerate until cold or overnight. Pour into ice cream maker canister and freeze according to the manufacturer’s directions. Add 1/2 cup mini chocolate chips when mixture is semi-frozen in ice cream maker.
Also, you may want to pick up the book "The Ultimate Ice Cream Book" or the Ben and Jerry's Ice cream and Desserts book. I have heard good things about both. I think the "Ultimate" book has a good vanilla lo fat recipe that makes a good starting point.
http://community.cookinglight.com/showthread.php?t=26477
Low Fat Peach Ice Cream Recipe
1 (8 ounce) can fat-free condensed milk
1 cup sugar
1 pint low-fat whipping cream
1 pint fat-free half-and-half
2 cups chopped peaches
skim milk
In bowl add all ingredients except fruit.
Mix until sugar is dissolved.
Put in ice cream machine, add fruit.
Fill with milk to fill line.
Process in ice cream machine.
Eating Well Chocolate Ice Cream
3 cups 1% low-fat milk
1/4 cup dark corn syrup
2 tablespoon brown sugar
2 large egg yolks
2/3 cup Dutch-process cocoa powder
2 tablespoon cornstarch
1 ounce bittersweet chocolate
1 tablespoon coffee liqueur
2 teaspoon vanilla extract
1 1/2 cup Marshmallow Fluff
1. In a large heavy saucepan, combine 2 1/2 cups milk, corn syrup and brown sugar. Heat over medium heat, stirring to dissolve the sugar, until steaming.
2. Meanwhile, in a medium-sized bowl, whisk together egg yolks, cocoa, cornstarch and the remaining 1/2 cup cold milk until smooth.
3. Gradually whisk the hot milk into the egg-yolk mixture; then return to the pan. Cook over medium heat, whisking constantly, until the mixture boils and thickens, about 3 minutes. (Because the custard is thickened with cornstarch, it will not curdle when it boils.)
4. Remove from the heat, add chocolate, and stir until melted. Stir in coffee liqueur or brewed coffee and vanilla.
5. Transfer the custard to a large clean bowl and place a piece of wax paper directly over the surface to prevent a skin from forming. Cool completely. Add Marshmallow Cream and mix with a whisk until as smooth as possible. (The mixture will be a little lumpy; lumps will break down during stir-freezing.) Chill until cold.
6. Pour into the canister of an ice cream maker and freeze according to the manufacturer's instructions. Number of Servings: 6
Calories: 267 Cholesterol: 75.43 mg
Protein: 7.29 g Sodium: 119.4 mg
Carbohydrates: 52.49 g Total Fat: 5.7 g
PEANUT BUTTER CHOCOLATE CHIP ICE CREAM
1/4 cup sugar
3 large eggs
1 cup skim milk
1/2 cup creamy peanut butter (natural)
1 cup Fat Free Sweetened Condensed Milk
1/2 cup Fat Free Half & Half
2 tsp Vanilla
½ cup mini chocolate chips
In a medium mixing bowl beat the sugar into the eggs until slightly thickened and pale yellow. Set aside.
Bring the milk to a simmer in a medium saucepan over low heat. Slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a wooden spoon or whisk until the custard thickens slightly. Do not let the mixture boil or the eggs will scramble.
Remove from the heat and beat in the peanut butter with a whisk. Pour the hot custard through a strainer into a large clean bowl. Allow to cool slightly, then whisk in the condensed milk, half & half and vanilla.
Cover and refrigerate until cold or overnight. Pour into ice cream maker canister and freeze according to the manufacturer’s directions. Add 1/2 cup mini chocolate chips when mixture is semi-frozen in ice cream maker.
Also, you may want to pick up the book "The Ultimate Ice Cream Book" or the Ben and Jerry's Ice cream and Desserts book. I have heard good things about both. I think the "Ultimate" book has a good vanilla lo fat recipe that makes a good starting point.
http://community.cookinglight.com/showthread.php?t=26477
Low Fat Peach Ice Cream Recipe
1 (8 ounce) can fat-free condensed milk
1 cup sugar
1 pint low-fat whipping cream
1 pint fat-free half-and-half
2 cups chopped peaches
skim milk
In bowl add all ingredients except fruit.
Mix until sugar is dissolved.
Put in ice cream machine, add fruit.
Fill with milk to fill line.
Process in ice cream machine.
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