Recipe Image

Vanilla Ice Cream

  • 20 m
  • 4 h
EatingWell Test Kitchen
“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.”


    • 4 cups nonfat milk, divided
    • ¼ cup corn syrup
    • 3 large egg yolks
    • ¼ cup cornstarch
    • 2 tablespoons vanilla extract
    • 2½ cups Marshmallow Fluff


  • 1 Combine 3¾ 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 ¼ 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.
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