We eat ice cream all year round in our house. There is no ailment that ice cream doesn’t cute and there is no occasion that doesn’t warrant ice cream. The problem with this is it can get kind of fattening. Now, I’m willing to pay the price of some extra time in the gym or sacrifice on other high calorie foods, but when I hear of an alternative that will make over a classic recipe and yield a better taste? I’m game to try it!

By trading out heavy cream for low-fat evaporated milk, you not only lose a lot of fat but you gain a creamy, custard flavor. This was deemed a family favorite and will be our standard Vanilla Bean ice cream recipe from here on out!

Creamy Vanilla Bean Ice Cream

Ingredients

• 1 cup half and half
• 1/2 cup sugar, divided
• 2 Tbsp light corn syrup
• 1/8 tsp salt
• 1 12oz. can evaporated low-fat milk
• 1 vanilla bean, split lengthwise
• 3 large egg yolks

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Combine the half and half, 1/4 cup sugar, corn syrup, salt, and evaporated milk in a medium heavy saucepan. Scraped the seeds from the vanilla bean and add the seeds and bean to the milk mixture. Heat the milk mixture to 180 F or until tiny bubbles form around the edge. Do not boil! Remove from heat, cover, and let stand for 10 minutes.

Combine the remaining 1/4 cup sugar and egg yolks in a medium bowl, stirring well with a whisk. Gradually add the hot milk mixture to the egg mixture, stirring constantly with a whisk. Return the milk mixture to the pan. Cook over medium heat until a thermometer reads 160 F, stirring constantly.

Remove from heat and place the saucepan in a large ice-filled bowl for 20 minutes or until the egg mixture is cool, stirring occasionally. Pour the milk mixture through a fine sieve into the freezer can of your ice cream maker. Discard solids.

Freeze according to the manufacturer’s instructions. Spoon ice cream into a freezer-safe container, cover and freeze for 3 hours or until firm

Nutritional Information

Serves 8,  serving size 1/2 cup

Calories 161, Fat 5.9g; Protein 4.9; Carbohydrates 23.1g; Fiber 0g; Cholesterol 88mg; Iron 0.2mg; Sodium 108mg; Calcium 161mg

Source: Cooking Light June 2013