Vanilla Ice Cream ⁑
If you want a really good low-fat, low G.I. vanilla ice cream, I recommend Breyers CarbSmart™. It only has 3 net carbs and 6 grams of fat per ½ cup serving. But if you want to try making your own, the recipe below is about as good as any that I have tried. It is easy to make, with a smooth, creamy texture and rich vanilla flavor. I must admit, it is best if eaten the same day that it is made, but it will keep if stored in an airtight container in the freezer for at least 2 months.
- 1 cup plain nonfat Greek yogurt
- 1 cup nonfat dairy beverage, such as Hood® Calorie Countdown
- 1 tsp vanilla extract
- ½ cup <sugar>
- 1 egg
- ½ tsp xanthan gum
- ¼ tsp <salt>
Mix all ingredients thoroughly. Heat slowly in a saucepan over low heat. This recipe won’t thicken as much as a sugar-based custard will, but it will thicken, so whisk regularly until it has a medium-thick consistency. Remove the mixture to a large bowl and put it in the refrigerator to cool down for at least an hour. Then beat it with an electric mixer for a minute or so until it becomes very frothy.
If you have an ice cream maker, place the bowl in the freezer the previous night. Then return the bowl to the maker, put the the mixture in it, turn the contraption on, and let the mixture freeze for about 25 minutes. Be attentive, for it should slow to a halt when it’s thick enough.
If you do not have an ice cream maker, add the mixture to an 8” square baking pan and place it in the freezer. Make sure that the pan is flat and level to prevent spillage. Freeze for 2–3 hours, vigorously stirring with a spatula for a few minutes every half hour or so to break up any chunks and to mix air into the ice cream.
Makes about 2–3 cups, for about 4–6 half-cup servings.