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What's better than fresh premium vanilla ice cream? But you want to be healthy and cut down fat and calories? Or you have diabetes and need to cut back on sugar? No problem! Let's make our own homemade Low Fat, sugar-free vanilla ice cream! It is actually quite easy, and better tasting and less expensive than store bought. If you have an ice cream maker that requires ice and salt instead of the freezer bowl, see these instructions instead!
If you are looking for an instruction manual for your ice cream maker, we have them, too! See this page.
you even think about making ice cream, you better get the gel container in
the deep freeze and start it freezing up. Models vary, but
generally, the recommend
the length of time needed to freeze the unit is between 6 hours and 22 hours. It depends on how cold your freezer is. If you have the room, just leave your freezer bowl in the freezer at all times. That way, you can take it out any time for immediate use.
To determine whether the bowl is completely frozen, just shake it. If you don't hear liquid moving, it's frozen! Before freezing the bowl, wash and dry the bowl, then place the freezer bowl in the back of your freezer where it is coldest. (Note: Your freezer should be set to 0°F for most foods, including ice cream!)
|My own experience: -
I've tried many different types of ice cream makers over the
past 25 years, and the Cuisinart ICE-30BC is
the easiest, simplest, and neatest (as in not messy) ice cream /
gelato / sorbet / frozen yogurt maker I've used. just pop
the gel bowl in the freezer and, depending upon how cold your
freezer is, within 6 to 12 hours, it's ready to make ice cream,
without ice, salt or mess. It also has an opening in the top to
add flavorings... or to sample as it freezes.. .YUM! Highly
On the other hand, the Hamilton Beach model is cheaper, but it doesn't get as good reviews and I haven't tried it. And if, for some demented reason, you actually want to hand crank for 25 minutes, the Donvier model offers a hand-crank model.
In a large pot ( 4 quarts or larger) with a heavy bottom (for even heat distribution), mix the fat-free milk, Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you'll need do your own conversion) - or Splenda, if you prefer, and powdered nonfat dry milk. Bring the mix to a low simmer over medium heat and stir to dissolve the Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you'll need do your own conversion) - or Splenda, if you prefer, , then turn the heat down and just keep it warm.
Separate the egg yolks from 8 large eggs.
As noted in the ingredients, egg yolks are not fat free and do have 215 mg cholesterol per each egg yolk (so if this concerns you, you may want to try an egg substitute, like Egg Beaters or Better'N Eggs).
Put the egg yolks in a medium bowl and whisk until they are thickened (it only takes about 2 minutes. I use a hand mixer on low speed.
While constantly whisking, slowly add 1 cup of the hot milk mixture and whisk until it is blended (a few seconds).
Then pour the egg mixture back into the pot of hot milk and increase heat to medium. Stir the mixture constantly with a wooden or plastic spoon, until the mixture is thickened (like gravy) and registers between 170°F and 180°F (check with an instant-read thermometer, like the ones with a probe).
Stir in half-and-half (or light cream) and vanilla. Cover and pop into the refrigerator for at least 6 hours before continuing on to step 8. Overnight or even 24 to 48 hours is fine.
About 45 minutes before you want to serve the ice cream, stir the milk/cream mixture together with the pureed fruit. Stir it up well. Remove the freezer bowl and pour the milk/cream/fruit mixture from step 8 into the freezer bowl. Put the bowl in the cream maker.
Turn the ice cream maker on and let the maker work until it is thickened, about 20 to 25 minutes.
Now is the time to add the chocolate syrup, if you are making chocolate ice cream. I add about 1/2 cup of chocolate syrup - I use the Hersey's sugar free syrup, but both the variety and amount are a matter of personal taste preferences!
You can tell when the ice cream is done, by simply checking the consistency through the opening on the top of the ice cream maker. You will also hear the motor straining, as the ice cream freezes. On some units, the directions with the maker tell you to let it work until the motor stalls and stops.
When it is done, the ice cream should have a soft, creamy texture. If you want firmer, harder ice cream, transfer the ice cream to an airtight container and place it in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Hey, once it reaches the consistency you like, it's time to eat! That's it! You made great homemade fat-free, sugar-free ice cream!
Above is the
2020 version of
the Ball Blue Book