After five attempts at making low-fat ice cream, I succeeded. Today I scooped out some strawberry ice cream. No, it did not taste the same as Haagen-Dazs or Good Humor. It had no minute ice chips in it, just smooth and somewhat tasty.
Here’s my low-fat, low-sugar recipe:
Ingredients
15 frozen strawberries, thawed [use any fruit, or vanilla or almond extract]
1½ cups So-Delicious French Vanilla Coconut Creamer [yum!]
2 cups almond milk, reserve ½ cup [or 2 more cups of the coconut creamer above]
2 egg yolks [for creamier consistency]
1 pinch salt [many cooks swear by it – however, no reason for using it was found]
¼ cup agave [sweetener]
1 box strawberry jello [a thickener; use non-flavored jello to create other flavors]
2½ tbsp cornstarch [a thickener]
Directions
Mix cornstarch and the ½ cup of reserved almond milk in a small bowl.Place thawed strawberries, almond milk, Coconut Creamer, egg yolks, salt, agave and jello in a pot. Place a thermometer in the pot and set it to beep at 212 degrees. Heat and stir until thermometer beeps, then remove from heat and add the cornstarch mixture. Continue to mix for four minutes or until the mixture thickens.
Stir or blend mixture for a minute, then refrigerate overnight. Pour the cold mixture into an ice cream maker. Place the ice cream in the freezer. When ready to eat, just microwave the frozen ice cream for 15 seconds. Scoop into serving dishes.
How long will this new hobby last? Not very. Why? Because “somewhat tasty” does not do it for me. Yes, I succeeded in doing what I set out to do. But I think I will continue to do what I did today at Ralph’s: Purchase and eat a single serving cup of whatever-flavor-I-desire ice cream. No prep time, no mess, no worries about overeating, and no somewhat tasty ice cream –- only great tasting ice cream. Wow, this was a short-lived hobby.
Mr. Ebsen may be contacted at robertebsen@hotmail.com
