I'm trying to cut back on calories for the new year, in addition to starting the couch to 5k program at cool runnings. This recipe isn't the greatest, but it's a start. Next times I'll try to make it with splenda sugar instead and see how it goes. Maybe egg beaters...I wouldn't do it with any less than whole milk as it could effect the creaminess.
First, whisk together 5 egg yolks and 3/4 cup of sugar and set aside.
Then heat 2 cups of milk, 6 coffee beans, and 4 thin strips of orange peel in saucepan until steamy. Do not boil!
Add half of the milk to the egg mix and whisk. Add the egg mix back into the remaining milk and cook on low until slightly thickened. Mine didn't thicken that well. I don't know what happened.
Pour into large bowl and put in the fridge. Forget about it for 8 hours.
When it's time, take it out and stir in 4 tsp of lemon juice.
Process according to your ice cream makers' instructions, then scoop out and place in your freezer to let flavors melt for a couple of hours. Serving tonight with cocoa meringues. The ice cream is only 145 calories per half cup...I rarely eat that much.
2 cups whole milk
5 large egg yolks
strips of lemon and orange peel
6 coffee beans
3/4 cup sugar
4 tsp lemon juice
Scald the milk with the orange and lemon zest in a medium saucepan. Whisk the egg yolks and sugar to blend. Gradually whisk half of the hot milk into the yolks. Return the yolks to the saucepan with remaining milk. Stir over low heat until custard thickens and leave a path on the back of the spoon when you draw your finger across it. Do not let the mixture boil. Transfer the mixture to a large bowl and chill.
Once the mixture is cool stir in the lemon juice. Transfer to ice cream maker and process according to manufacturers instructions.