Evaporated milk Ice cream recipe
Today I am making 3-ingredient eggless low-fat vanilla ice cream without ice cream machine.
for about 2 cups (480ml)
- 1 can evaporated milk, cold (354ml)
- 1 vanilla bean (or 2 teaspoons pure vanilla extract)
- ½ cup + 2 tablespoons granulated sugar (100g)
- 1/8 teaspoon xanthan gum powder, optional
First, pour 1 can of cold evaporated milk (354ml) in a mixing bowl. Today I am using Nestle Carnation. Evaporated milk is significantly low in fat comparing to whipping cream. Then start whipping with a stand or hand-mixer. And add in the seeds of 1 vanilla bean. Don’t forget to use a plum, fresh, flexible vanilla bean. If you don’t have vanilla bean, add in 2 teaspoons of pure vanilla extract. Then gradually add ½ cup and 2 tablespoons of granulated sugar. This will make 3-ingredient low-fat vanilla ice cream. But if you want better ice cream texture, adding about 1/8 teaspoon of xanthan gum powder will do the job. It’s easily available and you can find the product link down in the description box.
When the mixture doubled in volume, stop whisking and freeze for one and a half hours. And take it out of the fridge and beat with a mixer until smooth. Repeat churning 2 more times with one-and-a-half-hour intervals. This will prevent crystallization. And freeze completely. If you use an ice cream machine, follow the manufacturer’s manual.
Voila! Homemade low-fat vanilla ice cream. It seems Americans call vanilla ice cream with real vanilla bean “French vanilla ice cream”, right?* This vanilla ice cream is easy summer treat at home. Also it’s lower in fat comparing to regular vanilla ice cream.
Bon appetit. This is why I love vanilla ice cream. I love fragrant vanilla seeds gritting between the teeth.
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Get Xanthan gum powder (vegetarian) here >
* This is eggless “real” vanilla ice cream, not French. I never heard “French vanilla” in France, they have only “glace vanille (vanilla ice cream)”. In English language means ice cream containing egg yolks. (thanks, Anna Breon!)