Vanilla Ice Cream

May/June 1993

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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.

Vanilla Ice Cream

Makes: 1 1/2 quarts, for 8 servings

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  • 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


  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.


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.

Nutrition Bonus: Calcium (16% daily value).

Carbohydrate Servings: 3

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

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