I’m a big vanilla ice cream fan, so I had to create a great-tasting, low-fat alternative to enjoy guilt-free. Use a fresh vanilla bean and thick, Greek-style yogurt for best results.
Recipe information
Yield
makes 1 quart
Ingredients
Preparation
In a small saucepan, combine the milk, agave nectar, vanilla bean, and vanilla seeds. Bring to a simmer, then remove from the heat and let the vanilla bean steep for 1/2 hour in the milk mixture. Remove the vanilla bean from the cooled milk and reserve. In a food processor, blend together the milk mixture, yogurt, dry milk, xanthan gum, and salt until smooth and creamy, about 1 minute. Pour into a container, replace the vanilla bean, and allow it to infuse the mixture for several hours or overnight. When ready to freeze, discard the vanilla bean and freeze in the ice cream maker according to the manufacturer’s directions.
