Low-fat vanilla ice-cream

  • 5 mins preparation
  • 10 mins cooking
  • Serves 6
  • Print


Low-fat vanilla ice-cream
  • 1 cup (250ml) low-fat milk
  • 1 cup (250ml) light evaporated milk
  • 1 teaspoon vanilla essence
  • 1/2 cup (110g) caster sugar
  • 2 eggs
  • 1 egg yolk
  • waffle cones, to serve


Low-fat vanilla ice-cream
  • 1
    Combine low-fat milk and evaporated milk in a heavy-based saucepan. Bring to boiling point (scald) on medium heat. Remove from heat. Stir in vanilla essence.
  • 2
    Whisk together caster sugar and eggs, including egg yolk, in a heat-resistant bowl. Stir in a little hot milk mixture.
  • 3
    Place bowl over a saucepan of gently simmering water. Whisk in remaining milk mixture. Continue to whisk for about 5 minutes, until mixture thickens and coats back of a metal spoon. Cool.
  • 4
    Churn mixture in an ice-cream maker following manufacturer's directions, or freeze until partly frozen. Beat, re-freeze and beat again. Pour into a loaf pan (10cm X 20cm). Freeze overnight. Serve in waffle cones.


In Step 3, cover top of mixture with cling wrap while cooling to help stop skin forming. No time to make ice-cream? Slightly soften a ready-made tub, add our flavourings and re-freeze.