FRENCH VANILLA ICE CREAM
Made From a Real Custard Base
Recipe from my brand new book:
THE COMPLETE LOW-CARB COOKBOOK
by George Stella
PREP TIME 15 min / Cook Time 25 min / Serves 8
2 cups half and half cream
5 large egg yolks
1⁄3 cup sugar substitute
1 teaspoon vanilla extract
- Prepare an ice water bath with an insert bowl.
Add 1 cup of the half and half to a saucepan, and heat on medium-high, until scalding hot.
In a mixing bowl, beat the egg yolks with the remaining cup of half and half, sugar substitute, and vanilla extract.
Temper the cold egg mixture by whisking in a few tablespoons of the hot half and half, then whisk the tempered egg mixture into the hot pan until all is combined.
Place the pan back on the stove, and turn the heat down to medium. Cook while stirring constantly, about 20 minutes, or until the ice cream base is thick enough to coat the back of a spoon.
Remove from heat and pour the ice cream base into the insert bowl resting in the ice water bath to cool.
Pour the cooled custard into an ice cream maker, and follow the manufacturer’s instructions to freeze the ice cream. Or for less creamy results, pour into 6 small glasses and freeze for at least 2 hours.
Be careful not to let the ice cream base boil as you cook it in step 5. If it starts to get too hot, simply remove the pan from the heat, and slightly lower the stove temperature.
Try adding macadamia nuts or pecans to the mix right before freezing.
Calories: 115/Fat: 10g /Protein: 3.5g/Fiber: 0g /Net Carbs: 3.5g
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