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Guilt-free vanilla ice-cream
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Indulgent vanilla ice cream with reduced fat for guilt-free dessert.
Ingredients:
  • 6.00 gm powdered gelatine
  • 60ml (1/4 cup) cold water
  • 1 x 375ml light & creamy evaporated milk (Carnation brand)
  • 1 vanilla bean, split
  • 80ml (1/3 cup) light thickened cream
Instructions:
  • Sprinkle the gelatine over the water in a heatproof jug. Place the jug in a saucepan of simmering water, whisk until the gelatine dissolves, then let it cool for 2 minutes.
  • In a medium saucepan over medium heat, bring evaporated milk and vanilla bean to a boil. Remove from heat and stir in gelatine mixture. Let it cool for 15 minutes.
  • Whip the cream with an electric beater in a small bowl until frothy.
  • Remove the vanilla bean from the milk mixture using tongs. Scrape the seeds from the vanilla bean into the milk mixture using a sharp knife, then discard the bean. Whisk the milk mixture in a large bowl with an electric beater until frothy, gradually incorporating the cream until well combined.
  • Transfer the mixture into a 2L (8-cup) shallow metal container. Cover with foil and freeze for 3 hours or until set.
  • Chunkily break up the ice cream with a large metal spoon and transfer to a bowl. Use an electric beater to whip until smooth and doubled in size. Promptly transfer back to the container, cover with foil, and freeze for 4 hours until firm. Scoop into serving glasses to enjoy.

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