Low Fat Almond Vanilla Ice Cream Recipes

LOW FAT ALMOND VANILLA ICE CREAM

Steps:

• 1. Preheat oven to 350 degrees F. Place almonds on a cookie sheet and toast for 15 to 18 minutes. Allow almonds to cool.
• 2. Meanwhile, heat milk in a medium saucepan over medium heat, about 10 minutes, until steaming, do not allow the milk to boil, remove the milk from the heat.
• 3. Place 1/2 cup of the toasted almonds into a food processor, process until finely chopped.
• 4. Stir finely chopped almonds into the hot milk, mix well and allow to steep for at least 30 minutes.
• 5. In a large sauce pan, whisk together egg yolks and sugar, until smooth.
• 6. Pour almond milk mixture into egg yolks and sugar mixture, split the vanilla bean into half lengthwise, and add split beans with vanilla seeds into saucepan with all the liquid.
• 7. Gently heat over medium heat, stirring constantly using a wooden spoon until the mixture thickens and coats the back of the spoon. This will take about 15-20 minutes.
• 8. Transfer into a sieve on top of a medium bowl. Sieve out the solids, pressing to extract as much liquid as possible. This should result in a smooth vanilla almond ice cream base.
• 9. Refrigerate for at least 4 hours until thoroughly chilled, preferably overnight.
• 10. Pour into ice cream maker and process for about 25 minutes. Follow any specific directions for your ice cream maker.
• 11. Coarsely chop remaining 1/4 cup toasted almonds. Add into ice cream maker near the end and process another 3 to 5 minutes.
• 12. Place the frozen ice cream in a reasonable sized container. It can be served immediately, or you can freeze it until it firms up if desired.

LOW-FAT VANILLA ICE CREAM

Steps:

• In a large saucepan, combine sugar, cornstarch and salt. Gradually add half-and-half; stir until smooth. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. , Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream maker; freeze according to manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. If desired, serve with granola.