Home Cooking

Ice Cream

Lightening homemade ice cream


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Home Cooking Ice Cream

Lightening homemade ice cream

mandela | | Jan 12, 2008 08:33 AM

I received an ice cream maker for Christmas and i'm loving it. I just made David Leibovitz's Salted Butter Caramel Ice cream (http://www.davidlebovitz.com/archives...) , and it's *to die for.* My entire household is trying to eat healthier in the new year, however, and I don't want to sabotage everyone's diets with constant quarts of irresistible, fat-laden ice cream.

Does anyone have any tips on the best way to lighten up homemade ice cream? I was thinking of experimenting with 2% milk, half and half, and cutting down sugar. I don't want to make fat-free, chemical-laden stuff, but rather a balanced ice cream that preserves as much of the original flavor and texture of the original recipe as possible, while cutting down on fat and calories.

I'm also planning to experiment with frozen yogurts and sorbets, so any tips on those would be welcome also!