Vanilla Ice Cream

http://www.eatingwell.com/recipes/vanilla_ice_cream.html

From EatingWell:  May/June 1993

This crowd-pleasing vanilla ice cream is delicious on its own, or when topped with Dark Chocolate Sauce and Nut Praline Topping; a cherry is optional.

1 1/2 quarts, for 8 servings | Active Time: 20 minutes | Total Time: 4 hours (including freezing time)

Ingredients

• 4 cups nonfat milk, divided
• 1/4 cup corn syrup
• 3 large egg yolks
• 1/4 cup cornstarch
• 2 tablespoons vanilla extract
• 2 1/2 cups Marshmallow Fluff

Preparation

1. Combine 3 3/4 cups milk and corn syrup in a large heavy saucepan. Heat over medium heat, stirring to dissolve the corn syrup, until steaming. Meanwhile, whisk together egg yolks, cornstarch and the remaining 1/4 cup cold milk in a medium bowl until smooth. Gradually whisk 1 cup hot milk into the egg-yolk mixture; then pour the egg-yolk mixture into the hot milk in the pan. Cook over medium heat, whisking constantly until the mixture boils and thickens, 3 to 5 minutes. (Because the custard is thickened with cornstarch, it will not curdle when it boils.)
2. Transfer the custard to a large clean bowl and place a piece of wax paper directly over the surface to prevent a skin from forming. Cool completely. Whisk in Fluff and vanilla until as smooth as possible. (The mixture will be a little lumpy; lumps will break down during stir-freezing.) Pour into the canister of an ice cream maker and freeze following the manufacturer’s instructions.

Nutrition

Per serving : 217 Calories; 2 g Fat; 1 g Sat; 1 g Mono; 79 mg Cholesterol; 43 g Carbohydrates; 5 g Protein; 0 g Fiber; 99 mg Sodium; 215 mg Potassium

3 Carbohydrate Serving

Exchanges: 1/2 fat-free milk, 2 other carbohydrates