I cannot consider this recipe as a "cheat meal" because it contains some nutrients that are vital for this summer period.... so i will write down how i do it almost every day (every day i change the flavour ..but i will share with you all the recipes). You can eat this like a desert but not more than 2 times per day ... even if its very delicious !!

Source http://www.foodnetwork.com/recipes/food-network-kitchen/homemade-vanilla-ice-cream-3363033

The ingredients are simple . You will need :

- 1 vanilla stick/bean

- about 1 14 - ounce can of 0.1% fat sweetened and condensed milk

- 3 egg yolks ( large size )

- 3 cups of simple low fat milk ( divided )

- 1 normal tablespoon of water

- 1 & 1/2 teaspoons of unflavored gelatin ( buy from any local supermarket )

You will make about 16 servings ( share with your family of course ) and it will take you about 15 minutes to prepare it .

Every serving will contain about 210 calories , a total fat of 3 grams (1 gram of saturated fat), a little amount of cholesterol , about 89 mg , 104 - 110 mg of sodium, 36 -40 grams of carbohidrates and 9 grams of protein.

Source http://www.food.com/recipe/french-vanilla-ice-cream-4790

The Instructions :

You will begin by putting some sprinkles of gelation over a bowl of water and let it stand there . You can stir couple of times while making you're ice cream base, but not too much.

Then you will pour 1 and 1/2 cups of milk into a large saucepan. Get the vanilla stick and cut it in half but in lengthwise and after that start to scrape the seeds into the milk and add a pod.

Start to heat the milk with vanilla mixture until it will steam.

Wisk the egg yolks and the condensed milk in a bowl ( medium size ).

After you wisked start to pour gently ( gradually ) into the hot milk , whisking until it is blended perfectly.

All of the blended mixture put it back on the pan and cook it on medium heat ,stirring it with a WODEN spoon ( metal one will make it toxic ) until you can see the back of the spoon is lightly coated ( about 3 - 5 minutes ).

WATCH OUT AND DONT BRING IT TO A BOIL BECAUSE THE CUSTARD WILL CURDLE!!!

Now you strain the custard though a fine-mesh sieve and put it into a clean and dry large bowl.

You get the softened gelatin and add it on and start wisk it until its melted .

Wisk in the rest of the milk with the custard (1 and 1/2 cups).

Cover it with something and refrigerate it about 2 hours until is chilled.

IN CASE YOU HAVE AN ICE CREAM MAKER :

Wisk the mixture and pour in into the canister of any ice cream maker. Freeze it how the manufacturer of the device is telling you. If is necessary , you place the ice cream into the freezer to firm up a little before serving .

My idea : Mix the ice cream mixture with some crumbled cookies , toasted nuts or chopped fruits

Try to make all this stir-ins small ... about a pea size. And try to cool down all the toasted ingredients before adding them into the ice cream maker.

All ice cream makers have some instructions regarding the volume of the stir - ins . I put in my ice cream maker about 1 cup of stir-ins / 950 ml of ice cream.I add all the stir - ins into the ice cream maker during the last 5 minutes of freezing.

Store it in an airtight recipient and into the freezer for about 1 week max.

THATS ALL MY FRIENDS !!

I HOPE YOU WILL ENJOY IT !!