The ultimate makeover: Vanilla ice cream

The ultimate makeover: Vanilla ice cream

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(3 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins Plus churning, and overnight chilling & freezing

Skill level

Easy

Servings

Makes enough for 8 scoops

Angela Nilsen creates a luscious ice cream that is creamy, fresh and - wait for it.... low-fat!

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
148
protein
4g
carbs
17g
fat
8g
saturates
4g
fibre
0g
sugar
15g
salt
0.11g

Ingredients

  • 85g golden granulated sugar or caster
  • 1½ tsp custard powder
  • 1½ tsp cornflour
  • 500ml full-fat milk
  • 2 egg yolks
  • 1 vanilla pod, split in half lengthways
  • 200ml carton half-fat crème fraîche
  • lightly crushed raspberries or strawberries, to serve

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Method

  1. Freeze the canister from the ice-cream machine a day before you make the ice cream (if your machine requires you to). Next day, mix the sugar, custard powder and cornflour with 2 tbsp milk to make a thin paste. Beat in egg yolks. Pour the rest of the milk into a pan, scrape in the vanilla seeds, add the pod, then bring to the boil. Pour this slowly over the cornflour mix, stirring all the time as you do so. Clean the pan, then pour the milk mixture and vanilla pod back into it. Cook over a medium heat, stirring all the time, until it just comes to the boil and is thick enough to coat the back of a spoon.
  2. Remove from the heat, stir in the crème fraîche, then pour into a bowl. Place a piece of greaseproof paper over the surface to prevent a skin forming, then leave to cool. Put into the fridge until really cold for at least 4-5 hrs (preferably overnight).
  3. Remove the paper and vanilla pod from the custard, then transfer the custard into a jug. Turn on the ice cream machine, then slowly pour in the custard. Leave to churn for 10-30 mins (depending on your machine). When it stops, spoon into a plastic container, cover with cling film and a lid, then freeze for at least 3-4 hrs. (Will keep for up to 1 month. Do not re-freeze.) For the best taste, remove from the freezer and soften in the fridge for 1-1½ hrs before serving. Serve with fresh fruit.

Recipe from Good Food magazine, July 2008

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Comments

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naomi98's picture
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I made this but it is a little thin tasteing and freezes like a rock.... Is good with hot sauce. But defeats the object. I think i will be sticking to shop bought light icecream- which is much creamier and half the calories of this recipe! however I did use be good to yourself creme fraich which is even lower in fat so that could be why. Maybe I'll try this recipe with single cream or a light alternative.

lailabadawi's picture

my husband loves it, says it's the best ice cream he'd ever had. although i have to admit that i couldn't find half fat creme fresh so i just used regular- whipping cream.
thumbs up!!

juliafrancis's picture

Is the nutrition value per scoop? or two scoops?

vikingqueen's picture

Lovely ice cream, however I used semi skimmed milk and double cream instead of creme fraiche and it was fabulous!!

Will become a regular feature in our house I think!

donahilaria's picture
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I've recently made this ice cream and, although it was enjoyed, my family found it a bit "thin" tasting. That's because it is low fat. So the moral seems to be that if you want low fat you sacrifice the unctuousness of the ice cream. I found the use of creme fraiche instead of ordinary cream very interesting and will certainly use this again, but perhaps in the full fat version as I'm not overly worried about calories.

passiflora's picture
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And no, it's NOT Angela Nilsen with these comments.......

passiflora's picture
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Fabulous recipe - I'll be making this again.

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