Filter
Top Products
17 18
Reduced Fat Basic
Vanilla Ice cream Makes 1 litre (1000g)
Cooking & Prep time:
30 minutes + chilling time
This recipe is 40% less fat than our original
Basic Vanilla Ice Cream 1 recipe on page 12
1 cup (250ml) skim milk
2 cups (500ml) thickened light cream
18% milk fat
1 vanilla bean, seeds scraped*
5 egg yolks
½ cup (110g) caster sugar
1. Combine milk and cream in a saucepan.
Split vanilla bean in half lengthways.
Scrape out the seeds; add the pod and the
seeds to the saucepan. Bring the mixture
to simmering point over low heat.
2. Whisk egg yolks and sugar together for 3-4
minutes, until light and creamy.
3. Gradually whisk in hot milk mixture into
yolk mixture until well combined.
4. Return the mixture into a clean saucepan
and cook, stirring constantly with a wooden
spoon, over low heat until mixture thickens
and coats the back of the spoon.
Tip: For further tips on custard making see
page 10.
5. Transfer mixture to a bowl and remove
vanilla pod. Allow to cool before placing
in the fridge to chill for 4-6 hours or until
well chilled.
6. Position the Frozen dessert maker as
directed on pages 7-8. Turn unit on; add
mixture through the pouring hole.
7. Mixture will be ready once the paddle
starts to rotate in the other direction.
* Vanilla bean can be substituted with 2
teaspoons of vanilla essence
Nutritional information per 100g
787kj; 12.5g total fat; 7.4g sat fat; 4.7g
protein; 15g carbohydrates; 15g sugars
No Added Sugar
Ice Cream Makes approx 1 litre (740g)
This recipe is also low in fat. We used CSR
Smart sugar for this recipe but if using another
sugar replacement use ½ cup.
Cooking & Prep time:
10 minutes + chilling time
1 cup (250 ml) Evaporated Skim milk
¼ cup sugar replacement
1½ cups (375 ml) skim milk
4 egg yolks
2 teaspoons vanilla essence
1. Combine ingredients in a large mixing bowl
and mix well.
2. Refrigerate mixture until completely
chilled.
3. Position the Frozen dessert maker as
directed on pages 7-8. Turn unit on; add
mixture through the pouring hole.
4. Mixture will be ready once the paddle
starts to rotate in the other direction.
Nutritional information per 100g
328kj; 2.8g total fat; 0.9g sat fat; 6.8g
protein; 6.5g carbohydrates; 6.5g sugars
Recipes continued
Low Fat Vanilla Makes approx. 750ml
Ice Cream (630g)
Cooking & Prep time:
20 minutes + chilling time
1½ teaspoons gelatine
2 tablespoons water
400ml skim milk
100ml thickened light cream 18% milk fat
¼ cup (55g) caster sugar
2 teaspoons vanilla essence
1. Mix gelatine with boiling water and stir
until dissolved.
2. Combine milk, cream, sugar and vanilla in
a saucepan. Bring the mixture to simmering
point over low heat; stirring occasionally
until sugar dissolves.
3. Remove from heat and add the gelatine
mixture; mix well.
4. Refrigerate until completely chilled.
5. Position the Frozen dessert maker as
directed on pages 7-8. Turn unit on; add
mixture through the pouring hole.
6. Mixture will be ready once the paddle starts
to rotate in the other direction.
Nutritional information per 100g
397kj; 3.1g total fat; 2g sat fat; 3.9g protein;
13g carbohydrates; 13g sugars
Variations to this recipe:
Low Fat Chocolate Makes approx. 750ml
Ice Cream (685g)
Cooking & Prep time:
20 minutes + chilling time
1 quantity Low Fat Vanilla Ice Cream
¼ cup (30g) cocoa powder
¼ cup (55g) caster sugar
1. Follow steps 1-6 for Low Fat Vanilla Ice-
Cream, gently whisking the cocoa powder
and sugar into the hot milk until dissolved.
Nutritional information per 100g
560kj; 3.4g total fat; 2.2g sat fat; 4.4g
protein; 21g carbohydrates; 20g sugars
Low Fat Strawberry Makes approx. 1 litre
Ice-Cream (1180g)
Cooking & Prep time:
40 minutes + chilling time
1 quantity Low Fat Vanilla Ice Cream
500g strawberries, hulled
¼ cup (55g) caster sugar
1. Follow steps 1-6 for Low Fat Vanilla Ice-
Cream adding strawberry mixture in step 5.
2. To make strawberry mixture, process
strawberries in a food processor until
smooth. Press mixture though a fine sieve;
discard seeds.
3. Place strawberry puree and extra sugar in a
saucepan and stir over a low heat until the
sugar has dissolved. Increase heat and boil,
stirring occasionally, for about 8 minutes
or until the mixture has reduced to 1 cup.
Transfer to a heatproof bowl or jug; chill for
several hours.
4. Combine the ice cream mixture and
strawberry mixture in a jug.
Nutritional information per 100g
326kj; 1.7g total fat; 1.1g sat fat; 2.8
protein; 13g carbohydrates; 13g sugars
Recipes continued