Does ice cream made with milk, custard powder, and flavouring turn out decently?

Made ice cream today. Fantastic! Can't believe I let the ice cream maker get dusty! Except. It's almost entirely whipping cream. Something that tastes that good shouldn't be allowed to be so high-calorie. It does seem that it's more the excess of good fruit making it addictive and different than the high milk fat content, and...





Anyway. Skimmed milk, custard powder, and fruit and sugar -- would that work out, at all? Got a recipe?Does ice cream made with milk, custard powder, and flavouring turn out decently?
This comes from the book for my Kenwood ice cream maker.





500 ml skimmed milk


50 g caster sugar


75 ml skimmed milk powder


2.5 ml vanilla essence.





Place the sugar and milk in a pan and sprinkle the milk powder over the top. Place over a low heat and stir until both sugar and milk powder are fully dissolved, being careful that it doesn't boil. Remove from heat and allow to cool; stir in vanilla essence.





Pour into your machine with the paddle running, and allow to freeze until the desired consistency is achieved.





This one doesn't come from an ice cream maker book, but I'm sure you can adapt.





Mix 15 g custard powder with 150 ml skimmed milk, bring to the boil, and remove from the heat. Stir in a further 150 ml skimmed milk and 2 oz caster sugar.





Halve 2 passion fruit and remove the flesh and pips. Mix to a pulp and stir into the ice cream mixture; allow to cool. Pour into a freezer-proof bowl and freeze for about 1 hr until slushy Beat again, preferably in a food processor, and freeze for 3-4 hours.





NB: Beat thoroughly at the slushy stage, to prevent the formation of ice crystals.





The above serves 4, 110 cals per serving and negligible fat.Does ice cream made with milk, custard powder, and flavouring turn out decently?
I once made rhubarb and custard ice cream, seperatly that is but to be served together. The rhubarb was made by cooking rhubarb, a little water and a lot of sugar, cooling, liquidizing and mixing with cream. The custard ice cream was made using half normal thichness birds custard with a little cream. Both were delicious but served together really worked well.
These recipes for home-made ice-cream are so delicious they should come with a health warning - they will make you fat!: http://www.bhg.com/home/Ice-Cream-Recipe鈥?/a>


Try this one, and I quote: ';Irish Chocolate Ice Cream. Let the spirited coolness and velvety smoothness of this ice cream caress your tongue. Truly a sensual moment to savour. Unquote - mmmmmmmm!