Anna Olson's ESSENTIAL Ice Cream Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

whole milk

🥗Healthier: almond milk

💰Cheaper: skim milk

Almond milk is lower in calories and can be used for a lighter version.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is a low-calorie sweetener, while brown sugar offers a different flavor.

vanilla bean

🥗Healthier: vanilla extract

💰Cheaper: vanilla essence

Vanilla extract is more accessible and still provides flavor.

Measure 1.5 cups of heavy cream and add to a pot.

Measure 1 cup of whole milk and add to the pot with the cream.

Heat the milk and cream mixture until steaming.

Separate 3 egg yolks into a bowl.

Add half of the sugar to the milk and cream mixture to dissolve.

Add 2 tablespoons of skim milk powder to the mixture.

Once the cream is steaming, whisk the remaining sugar into the egg yolks.

Temper the egg yolks by gradually adding the hot cream mixture while whisking constantly.

Return the mixture to the pot and cook on medium heat until it thickens, about 2-3 minutes.

Strain the custard into a bowl with the remaining cold cream and vanilla bean paste.

Let the custard cool on the counter for about 20 minutes.

Chill the custard in the refrigerator for 4-6 hours before churning.

Churn the custard in an ice cream maker for about 20 minutes until creamy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens