Ingredients for Best Ever Low Fat Custard Ice Cream
- Fat Free Sweetened Condensed Milk
- Fat Free Evaporated Milk
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- Pinch of salt
- Vanilla Flavoring
- Skim Milk
How to Make Best Ever Low Fat Custard Ice Cream
- In a blender, combine 4 large eggs, 1/2 cup granulated sugar, 1/4 cup all-purpose flour, and 1 cup of the milk.
- Blend until the mixture is completely smooth and frothy (about 1 minute).
- Add 2 cups whole milk, 1 teaspoon vanilla extract, and a pinch of salt to the blender. Blend for another 30 seconds.
- Pour the mixture into a medium saucepan. Cook over medium-low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil.
- Remove from heat and strain the custard through a fine-mesh sieve into a bowl to remove any lumps. Let it cool completely.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the custard to chill thoroughly.
- Churn the chilled custard in an ice cream maker according to the manufacturer's instructions.
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2-3 hours to harden further before serving.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
62 g
Sugar
226g
Fat
10g
Carbs
26g
