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Print this Recipe    Vanilla Custard

Low Fat French Vanilla Custard Ice Cream

4 cups fat free half-and-half
3/4 cup sugar
3 tablespoons cornstarch
2 egg yolks
1 tablespoon vanilla
pinch salt

Combine 3-1/2 cups of fat free half and half with sugar and pinch
salt in a 2-quart heavy-bottomed saucepan. Heat over medium
whisking/stirring often until steaming hot but not quite boiling.
Do not let boil.

In a medium sized bowl whisk 1/2 cup remaining half and half with
cornstarch until blended. Whisk in egg yolks until mixture is smooth
and set aside.

When half and half is steaming remove from heat and take approximately
1 cup of hot liquid from saucepan. Whisking continuously, slowly
pour hot half and half into cornstarch/egg yolk mixture until
blended. When smooth, whisk egg yolk mixture into saucepan with
hot half and half.

Whisking constantly over medium heat continue to cook custard until
thickened enough to coat the back of a spoon, 10 to 15 minutes.
Custard is done if a line remains when finger is drawn across back
of coated spoon. Remove from heat, stir in vanilla and food coloring
if using and strain mixture into a clean bowl. Cover and cool
custard thoroughly before freezing.

Transfer vanilla custard mixture to and ice cream machine and freeze
according to manufacture's directions.

Yield: about 4 cups or 8 half cup servings


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