Tuesday, May 13, 2008

Vanilla Bean Ice Cream

Recipe adapted from Cuisinart
1-1/2 cups fat free milk
1-1/2 cups fat free half and half
2 tablespoons pure vanilla bean paste
1/2 cup All Whites
1/3 cup Splenda Sugar Blend

Combine milk, half and half, and vanilla bean paste in a pot. Bring to a boil on medium heat, stirring occasionally. Reduce heat to low and simmer 30 minutes, stirring occasionally.

In a medium mixing bowl combine All Whites and Splenda. Mix until smooth.

Pour out one cup of the hot liquid. With the mixer on low speed and the hot liquid to the egg mixture.When thoroughly combined, pour the egg mixture back into the saucepan and stir to combine. Cook, stirring constantly, over medium low heat until the mixture is thick enough to coat the back of a spoon.

Transfer to a bowl, cover with a sheet of plastic wrap placed directly on the custard, and chill completely.

Turn the machine ON, pour the chilled custard into the freezer bowl and let mix until thickened, about 25-30 minutes.