Reduced-Fat Ice Cream

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Recipe by Sarah Phillips and Kelly Hong © 2010 Sarah Phillips

This recipe is egg-free and it is REALLY good.
You can make it with a combination of whole and low fat milk, instead of whole milk and cream and it is still good.


Cream cheese helps make the recipe smooth and creamy without the eggs. It also adds in body as it contains binders and gums.

2 cups 2% or whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces cream cheese, softened (3 tablespoons) (can use lower fat cream cheese, such as Neufchatel, not fat free!)
1 1/4 cups whole milk (or heavy cream)
2/3 cup sugar
1 1/2 tablespoons light corn syrup
1 vanilla bean, split and seeds scraped or 2 teaspoons vanilla extract (if using extract, add it after the ice cream base is cooked)
1/8 teaspoon kosher salt

1. Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth.

2. In a large saucepan, combine the remaining milk with the heavy cream, sugar, corn syrup and vanilla bean and seeds. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves and the vanilla flavors the milk, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.

3. Gradually whisk the hot milk mixture into the cream cheese until smooth. Whisk in the salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes.

4. Strain the ice cream base into an ice cream maker and freeze according to the manufacturer's instructions. Pack the ice cream into a plastic container.

5. Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze the vanilla ice cream until firm, about 4 hours.