Healthy Test Kitchen
Vanilla Ice Cream
Evaporated milk is the secret to this rich and creamy ice cream
Yield: 4 cups ice cream (~8 servings)
Ingredients
1.5 cups (12 oz) evaporated milk
1 cup half-and-half
3 egg yolks
10 tbsp dates (~15)
1 vanilla bean (or 2 tsp vanilla extract)
1/8 tsp salt
Instructions
1. Combine evaporated milk, half-and-half, and half of the dates in a saucepan. Scrape in vanilla bean seeds (or pour in vanilla extract).
2. Heat until small bubbles appear around edges.
3. Remove from heat. Cover and let sit 10 minutes.
4. Combine egg yolks with remaining half of dates. Gradually add hot milk mixture. Cook until reaches 160 degrees, stirring constantly.
5. Chill. Pour into ice cream maker.
Nutrition Information
128 calories, 4.7g fat, 14g carbs, 0.8g fiber, 14.3g sugar, 8.3g protein
Inspired by My Recipes
Notes: Tastes extremely rich. Next time, try subbing half-and-half for milk. Real ice cream (not soft-serve consistency). Doesn't stick to ice cream maker. Makes ~3-6 traditional-sized servings of ice cream.
Vanilla Ice Cream
Ingredients
3 cups half-and-half
3 egg yolks
3/4 cup dates (~18)
1 vanilla bean or 2 tsp vanilla extract
1/4 tsp salt
Instructions
1. Blend dates and egg yolks.
2. Scrape in vanilla bean into milk. Bring to simmer.
3. Temper egg yolks with milk mixture. Return to pot. Cook until thickens.
4. Chill. Pour into ice cream maker.
Nutrition Information (based on 8 servings)
195 calories, 10.7g fat, 14.2g carbs, 1.4g fiber, 16.1g sugar, 4.5g protein
Inspired by Williams-Sonoma