Vanilla Bean Ice Cream
Low sugar and fat version
- 1 cup half and half
- 3 TBSP Sugar divided
- 1/8 tsp. salt
- 2 tbsp light coloured corn syrup
- 1 (12oz) can low fat milk
- 1 vanilla bean, split lengthwise
- 2 large egg yolks
Combine half-and-half, 1.5 TBSP Sugar, corn syrup and salt in medium heavy saucepan. Scrape the seeds from the bean and add seeds and bean to milk mixture. Heat to 180 Degrees or until bubble form around edge. Remove from heat, cover and let stand for ten minutes. In the meantime combine the remaining 1.5 TBSP Sugar and egg yolks in a medium bowl stirring well with a whisk. Gradually add the hot milk mixture to the egg mixture, stirring constantly with a whisk. Return milk mixture to pan and heat to 160 degrees. Remove from heat and place pan into large ice filled bowl and let sit for 20 minutes stirring occasionally.
Pour milk mixture through a fine sieve into ice cream cylinder and turn for length of time according to the manufacturer's instructions. Freeze.