Ingredients
1 Tbsp water
3 cup low-fat milk, divided
3 large egg yolks
14 oz non-fat sweetened condensed milk
1 vanilla bean
1 cup fresh or frozen blueberry
1 tsp ground cinnamon
Directions
1. Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
2. Pour 1 1/2 cups milk into a large saucepan. Cut vanilla bean in half lengthwise; scrape the seeds into the milk and add the pod.
3. Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.
4. Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.
5. Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. During the last 5 minutes of freezing, add blueberries and cinnamon to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.
To Make Ahead: Store in an airtight container in the freezer for up to 1 week. | Equipment: Ice cream maker
Nutrition Facts
Provided by: EatingWell
Per Single Serving / Serves 8 Total
- Calories 214 5%
- Calories from fat 27 30%
- Total Fat 3gm 4%
- Sodium 104mg 4%
- Total Carbohydrates 39gm
- Fiber 1gm
- Protein 9gm
- Cholesterol 91mg 13%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
