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.

Source: EatingWell Magazine, May/June 1993


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4 hrs


Ingredient Checklist


Instructions Checklist
  • 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.)

  • 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 Facts

218 calories; protein 5.2g; carbohydrates 43.8g; sugars 35g; fat 1.8g; saturated fat 0.7g; cholesterol 71.6mg; vitamin a iu 110.3IU; folate 15.4mcg; calcium 159.5mg; iron 0.2mg; magnesium 14.4mg; potassium 202.9mg; sodium 87mg; thiamin 0.1mg.

1/2 fat-free milk, 2 other carbohydrates