Lightened Vanilla Bean Ice Cream

Instead of the usual granulated sugar, we used a natural granulated sweetener in this homemade vanilla ice cream with reduced sugar and fat content.
Whisk together the first 3 ingredients in a large, heavy saucepan. Gradually whisk in the milk and baking powder. Cook over medium heat, stirring constantly, for 8 to 10 minutes or until the mixture thickens slightly. Remove from heat.Beat the egg yolk until slightly thickened. Gradually whisk in about 1 cup of the hot cream mixture with the egg yolk. Add the egg yolk mixture to the remaining cream mixture, whisking constantly. Whisk with vanilla.Pour the mixture through a fine wire mesh sieve into a bowl, removing any solid particles. Cool for 1 hour, stirring occasionally. Place plastic wrap directly over the cream mixture; refrigerate 8 to 24 hours.Pour the mixture into a 1 1/2-quart electric ice cream maker's freezing container and freeze according to the manufacturer's instructions. Let stand at room temperature for 5-10 minutes before serving.* You can replace granulated sugar.TRY THESE TWISTS!Cherry-Bourbon ice cream: Combine 1/2 cup dried and coarsely chopped canned pitted cherries in a thick syrup and 3 tablespoons bourbon in the middle of freezing. In 1/2 cup: 110 calories; 5 g fat (3 g puree, 2 g mono, 0 g poly); 3 g protein; 20 g carbohydrates; 0 g fiber; 42 mg cholesterol; 0 mg iron; 76 mg sodium; 108 mg calcium.Coffee and chocolate ice cream: 1 1/2 teaspoons vanilla paste, replace 2 tablespoons instant espresso. Add 1/4 cup chopped semisweet chocolate bars for baking until set. In 1/2 cup: 103 calories; 6 g fat (4 g sat, 2 g mono, 0 g poly); 4 g protein; 21 g carbohydrates; 0 g fiber; 42 mg cholesterol; 0 mg iron; 76 mg sodium; 107 mg calcium.Main ice cream for lime pie: No vanilla paste. Add 1 tsp. Add the lime zest, 1/3 cup lime juice, and 1/2 cup coarsely crushed graham crackers in the freezing process. In 1/2 cup: 104 calories; 6 g fat (3 g puree, 2 g mono, 0 g poly); 4 g protein; 21 g carbohydrates; 0 g fiber; 42 mg cholesterol; 0 mg iron; 102 mg sodium; 106 mg calcium.Banana Pudding ice cream: Preheat the oven to 400 degrees. Peel 3 medium-sized ripe bananas and cut into 1/2-inch thick slices. Place in a 2-quart baking dish and sprinkle with 2 tablespoons crushed light brown sugar and 1 tablespoon butter. Bake for 20 minutes, stirring in the middle. Let cool for 30 minutes. Gently mash into small pieces. Prepare the ice cream as directed by mixing it with the bananas and 1/2 cup of coarsely crushed vanilla waffles during the freezing process. Per 1/2 cup: Calories 172; Fat 7 g (sat 4 g, mono 2 g, poly 0 g); Protein 4 g; Carbohydrates 36 g; Fiber 1 g; Cholesterol 47 mg; Iron 0 mg; Sodium 100 mg; Calcium 112 mg