Are y’all ready for this?…

June’s issue of Southern Living magazine had a remarkable page dedicated to guilt-free but seriously delish ice cream.  I couldn’t wait to try it.  I have made the batter three times, and finished the ice cream twice.  Mechanical malfunctions (and my resulting hissy-fit) caused the first batch to go unmade.  But when I did finally borrow an ice-cream maker from Jill in order to make some birthday celebrations at work just a little bit sweeter, I was so incredibly glad that I had this recipe.  It. Is. Tha. Bomb. 

(Confession: I don’t typically go around calling things “tha bomb.”  It’s really not my style.  But the context totally fits here.  I just have to say that typing that phrase makes me think I will somehow end up on the FBI’s watchlist or something.  So, if that ever comes to fruition: Hi, Fellas.  Please enjoy some ice cream. 😉 )

Southern Living calls this “Lightened Vanilla Bean Ice Cream.”  I call it frozen heaven.

1/2 c.  granular sweetener for ice cream*
2 T cornstarch
1/8 t salt
2 c reduced-fat 2% milk
1 c half-and-half
1 egg yolk**
1 1/2 t vanilla bean paste or extract***

Whisk together first 3 ingredients in a large heavy saucepan.  Gradually whisk in milk and half-and-half.  Cook over medium heat, stirring constantly about 8-10 minutes or until slightly thickened.  Remove from heat.

Whisk egg yolk separately until slightly thickened.  Gradually whisk about 1 cup of the hot cream mixture into the yolk.  This will keep the egg from cooking too fast and creating large lumps.  Add the yolk mixture to remaining cream mixture, whisking constantly.  Whisk in vanilla.

Pour mixture through a fine mesh sieve into a bowl, discarding any solids.  Cool one hour, stirring occasionally.  Place plastic wrap directly on cream mixture and chill 8-24 hours.

Pour mixture into freezer container of 1 1/2 quart electric ice cream maker and freeze according to manufacturer’s instructions.  Let stand at room temperature 5-10 minutes before serving.****

Calories per 1/2 cup: 92; Fat 5g (Sat 3g); Protein 3g; Carb 18g; Fiber 0g; Cholesterol 42mg; Iron 0mg; Sodium 76mg; Calcium 106mg

*I totaly use my table sugar in this recipe, which happens to be Florida Crystals Organic Cane Sugar.  It works beautifully.

**Two ice-cream batches later I finally realized this said 1 egg yolk.  I had used the whole egg both times.  Sure, “oops!” but it turned out fine.

***Vanilla Bean Paste.  I had no clue what this was, but I found it in the gourmet section of  I think this adds better flavor than extract would, but I could be wrong.  It does add that nice vanilla bean speckled look.

****I dunno.  I don’t think I would let it sit out for 10 minutes.  Just sayin’.