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The heavy cream used in this recipe makes the best ice cream. The rich taste of Smart Balance fat-free milk allows it to be substituted for whole milk with no loss of creaminess.
2 cups Smart Balance Fat Free Milk
2 cups heavy cream
1-1/4 cups granulated sugar
8 large egg yolks
1 large vanilla bean, split open
Strawberry sauce made by pureeing 2 pints strawberries with 6 Tblsp. sugar and 1 Tblsp. lemon juice. Add some cut up strawberries to the puree.
Heat milk, cream, half the sugar and the vanilla bean in a heavy saucepan over medium-low heat until it just barely comes to a boil. Remove from heat.
Beat egg yolks and the rest of the sugar with a mixer on high speed until pale and thickened.
Slowly pour the hot milk mix over the eggs, beating constantly with a wooden spoon.
Pour the mixture back into the heavy saucepan and simmer over very low heat, stirring constantly, until it just coats the back of a spoon. DO NOT let it boil.
Pour the mixture into a chilled bowl. Stir often to cool. Put in refrigerator until thoroughly chilled (overnight is best).
Transfer to your ice cream freeezer and freeze according to your machine's directions.
Ice cream will be very soft and may be topped with strawberry sauce and served immediately or put in a freezer-safe container and frozen at least 2 hours for a firmer ice cream--then scooped and served with strawberry sauce.
Makes about a quart of ice cream
This makes really creamy delicious ice cream that doesn't need any topping but can be the basis for any added ingredients.
(The egg whites could be used to make delicious meringue shells to serve the ice cream and strawberries over.)
Number of Servings: 8 (2367 g)
[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:
Calories 493 kcal
Fat 27 g
Saturated Fat 15 g
Trans Fatty Acid 1 g
Poly Fat 2 g
Mono Fat 8 g
Cholesterol 298 mg
Sodium 129 mg
Carbohydrates 53 g
Dietary Fiber 2 g
Total Sugars 49 g
Protein 11 g