Ingredients for Best Ever Low Fat Custard Ice Cream
- Not used in recipe
- Not used in recipe
- 4 large eggs
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- Pinch of salt
- 1 teaspoon vanilla extract
- 3 cups skim milk
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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.
Nutrition Information (Approximate per serving)
Sodium
62 g
Sugar
226g
Fat
10g
Carbs
26g
