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Low-Calorie Vanilla Bean Ice Cream
A high‑protein, 160‑calorie vanilla ice cream made with 2% milk, a single egg yolk, real vanilla bean seeds and a low‑calorie sweetener. The recipe uses an immersion blender to fully hydrate xanthan gum for a silky texture and finishes in a Cuisinart Creme brulee‑style ice‑cream maker. Perfect for diet‑focused sweet cravings.
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Cost Breakdown
Critical Success Points
- • Fully hydrate xanthan gum while blending to avoid gritty clumps.
- • Freeze the base for a full 24 hours before churning for optimal texture.
- • Rinse the pint under hot water before loading into the ice‑cream maker to prevent sticking.
Safety Warnings
- • Handle hot water carefully to avoid burns.
- • If using raw egg yolk, ensure it is pasteurized or consume within 24 hours.
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