Lightened Vanilla Bean Ice Cream

Ingredients

• 2 tablespoons cornstarch 
• 1  egg yolk 
• 1 cup half-and-half 
• 2 cups milk 2% reduced-fat
• 0.1 teaspoon salt 
• 0.5 cup granular sweetener for ice cream*
• 1.5 teaspoons vanilla bean paste 

Equipment

• bowl
• sauce pan
• oven
• whisk
• sieve
• plastic wrap
• baking pan

Directions

1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly.
2. Remove from heat.
3. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk.
4. Add yolk mixture to remaining cream mixture, whisking constantly.
5. Whisk in vanilla.
6. Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally.
7. Place plastic wrap directly on cream mixture; chill 8 to 24 hours.
8. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions.
9. Let stand at room temperature 5 to 10 minutes before serving.
10. *Granulated sugar may be substituted.
11. TRY THESE TWISTS!
12. Cherry-Bourbon Ice Cream: Stir in 1/2 cup drained and coarsely chopped canned, pitted cherries in heavy syrup and 3 Tbsp. bourbon halfway through freezing. Per 1/2 cup: Calories 110; Fat 5g (sat 3g, mono 2g, poly 0g); Protein 3g; Carb 20g; Fiber 0g; Chol 42mg; Iron 0mg; Sodium 76mg; Calc 108mg
13. Coffee-Chocolate Ice Cream: Substitute 2 Tbsp. instant espresso for 1 1/2 tsp. vanilla bean paste. Stir in 1/4 cup shaved semisweet chocolate baking bar halfway through freezing. Per 1/2 cup: Calories 103; Fat 6g (sat 4g, mono 2g, poly 0g); Protein 4g; Carb 21g; Fiber 0g; Chol 42mg; Iron 0mg; Sodium 76mg; Calc 107mg
14. Key Lime Pie Ice Cream: Omit vanilla bean paste. Stir in 1 tsp. Key lime zest, 1/3 cup Key lime juice, and 1/2 cup coarsely crushed graham crackers halfway through freezing. Per 1/2 cup: Calories 104; Fat 6g (sat 3g, mono 2g, poly 0g); Protein 4g; Carb 21g; Fiber 0g; Chol 42mg; Iron 0mg; Sodium 102mg; Calc 106mg
15. Banana Pudding Ice Cream: Preheat oven to 40
16. Peel 3 medium-size ripe bananas, and cut into 1/2-inch slices.
17. Place in a 2-qt. baking dish, and sprinkle with 2 Tbsp. light brown sugar and 1 Tbsp. butter, cut up.
18. Bake 20 minutes, stirring halfway through.
19. Let cool 30 minutes. Gently mash into chunks. Prepare ice cream as directed, stirring in bananas and 1/2 cup coarsely crushed vanilla wafers halfway through freezing. Per 1/2 cup: Calories 172; Fat 7g (sat 4g, mono 2g, poly 0g); Protein 4g; Carb 36g; Fiber 1g; Chol 47mg; Iron 0mg; Sodium 100mg; Calc 112mg