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HONEY-VANILLA ICE CREAM
Many fruit desserts are enhanced by an accompaniment of vanilla ice cream. This lower-fat ice cream is so fast and easy to make you can serve it as an impromptu dessert. The magic ingredient is buttermilk, which has a creamy consistency and refreshing tart flavor but is very low in fat. 
INGREDIENTS
2 cups half and half
1 cup low-fat buttermilk
1/3 cup mild-flavored honey
3 tablespoons sugar
½ teaspoon ground vanilla powder (see Ingredient Note)
½ teaspoon pure vanilla extract
½ teaspoon xanthan gum (see Ingredient Note)

PREPARATION
1. Whisk all ingredients in large bowl until well blended. Cover and chill in refrigerator at least 30 minutes or overnight.  

2. Place a 1-quart food storage container in freezer to chill. Scrape half and half-buttermilk mixture into canister of ice cream maker. Churn-freeze ice cream according to manufacturer’s directions. When ice cream has thickened and starts to pull away from sides of canister in a mass, scrape into the chilled storage container. Place a piece of plastic wrap directly on surface of ice cream, cover tightly and let ice cream harden in the freezer for an hour or two. (The ice cream can be stored in the freezer for up to 1 week, but it will become quite hard. Transfer to refrigerator about ½ hour before serving and let soften slightly.)

Yield: 8 (1/2-cup) servings.

Per serving: Calories: 150. Total fat: 6 grams. Saturated fat: 4 grams. Cholesterol: 30 milligrams. Sodium: 65 milligrams. Carbohydrates: 20 grams: Fiber: 0 grams. Sugars: 20 grams. Protein: 3 grams. 10% DV calcium.


Ingredient Note: Ground vanilla powder is simply finely ground vanilla bean. You can find it in the bulk sections of natural food stores.

Tip: Xanthan gum is a stabilizer made by fermenting corn sugar with a type of bacteria. It is useful in ice cream mixes, especially ones that have a lower butterfat content, because it helps inhibit the formation of ice crystals. Since it is commonly used in gluten-free baking, it is relatively easy to find these days. Look for it in the gluten-free section of supermarkets and in the bulk section of natural foods stores.

Tip: Fewer ice crystals develop when ice cream is frozen quickly. If using an ice cream maker, such as a Donvier or Cuisinart, make sure that your ice cream maker canister has been frozen according to manufacturers’ directions. Generally, it should be frozen for at least 12 hours in a freezer that is 0º F or colder. Do not fill the ice cream maker canister more than ¾ full. This recipe is suitable for a 1-quart or larger ice cream maker. If you have a smaller ice cream maker, process the ice cream in 2 batches (you will need to refreeze the canister). 

Recipe by Patsy Jamieson