Here is one we want to give a try soon from Cookpad Spain.
Reference Link:
Low Calorie but Rich Vanilla Ice Cream:

350 ml + 50 ml Milk

1 Egg yolk

60 grams A: Sugar

1 tbsp A: Corn starch

20 grams A: Skim milk

1 dash Vanilla extract

1 half teaspoon of each Rum and Brandy

Add all the “A” ingredients to a bowl and mix together with a whisk (instead of sifting). Then add 50 ml of milk.

Add egg yolk and once it’s all blended together, mix in 350 ml of warm milk.

Drain the batter from the bowl into a pot using a sieve or colander. Heat on low and stir the batter until it thickens.

Take off the stove and let cool. Add vanilla extract, rum and brandy.

Chill well in the refrigerator.

Pour the chilled batter into an ice cream maker and turn it on.

It will be done after about 20 minutes (You may have to adjust the time based on your ice cream maker).

For those without an ice cream maker, at put the batter in the freezer instead of the refrigerator at Step 5. Take it out to mix once every hour (or half-hour for even smoother ice cream).