Low Calorie Vanilla Ice Cream
6 servings
30 minutes
Low-calorie vanilla ice cream is a delicate treat gifted to the world by the culinary arts, striving for a balance between taste and health benefits. Vanilla, a symbol of sophistication, imparts a subtle aroma and soft, enveloping flavor to this dessert. The history of ice cream dates back to ancient times when chilled sweet mixtures delighted nobility. This version is particularly valued for its lightness and naturalness—without cream but retaining a creamy structure. It is perfect for those who watch their diet but do not wish to deprive themselves of pleasure. It pairs wonderfully with fruits, nuts, or berry sauce, creating a dessert worthy of high gastronomic traditions.
1
Pour milk, dry milk, and vanilla essence into a pot, mix well, and bring to a boil.
- Milk: 900 ml
- Skim milk powder: 3 tablespoons
- Vanilla essence: 10 ml
2
Beat the eggs with sugar and slowly pour into the milk mixture while constantly whisking. Return to heat and warm the milk mixture over very low heat for about 2-3 minutes until it thickens and resembles liquid sour cream. Do not bring to a boil, or the yolks will curdle. Cool down.
- Egg yolk: 3 pieces
- Sugar: 75 g
3
Transfer the cooled mixture to a container and place it in the freezer for 1 hour until ice forms around the edges. Stir well and return to the freezer. Repeat this process 2 more times every 2 hours until the mixture thickens. Then leave it for another 2 hours to fully freeze.