ICE CREAM CUSTARD (GF)

ICE CREAM CUSTARD

This is a fabulous ice cream with a wonderful texture and flavor. Mine actually remained scoopable from the freezer.  This is the same ice cream I used with the Spicy "Apple" (chayotes!) recipe.  Delicious!  Try it and you won't be sorry.  To use up the egg whites make my Cream Cheese Scrambled Eggs - Just add a couple more eggs to the whites and follow the recipe but make it a bigger recipe obviously.  I think if one uses all whipping cream in this recipe, perhaps one is even more assured of a scoopable result.  I have a friend, Tilly, on lowcarbfriends.com and she really likes this recipe, but it's not scoopable as written for her. I just made the ice cream again and the next day it is perfectly scoopable out of the big chest deep freeze.  I froze it in a sealed, deep plastic container similar to ice cream tubs that one buys at the store.  I can only think of one thing that might have made the difference.  I used heavy cream that comes in the boxes that can stand on the shelf for a period of time.  I did not use fresh cream.  This may have made a difference.  This is a fantastic ice cream!!  I will be serving it to guests with chilled strawberry sauce.  Update:  I figured it out!  By the third day this ice cream was hard!  It is putting it in a deep container that helps it to freeze slower.  Since it does not make a huge amount, if you have a family of 4, this ice cream could be finished in a couple of days before it even has time to harden.  I just normally nuke it briefly and then it is scoopable once again or if you can wait - set it outside of the freezer for 20 minutes.

1 cup whipping cream (250 mL)

1 cup half and half (250 mL)

8 egg yolks (save the whites)

Liquid sucralose to equal ³/₄ cup (175 mL)

  SPLENDA^® Granular

¹/₃  cup powdered erythritol (75 mL)

1¹/₂ cups whipping cream (375 mL)

4 tsp vanilla extract (20 mL)

¹/₈ tsp salt (0.5 mL)

In large saucepan, over medium heat, heat whipping cream and half and half until it is very hot but not boiling.  Stir often.  Remove from heat. 

In food processor, process egg yolks, liquid sucralose, OR SPLENDA^® Granular and erythritol really well.  Gradually add warm cream mixture, while processing, until combined.  Return egg mixture to saucepan and cook over medium-low heat until very hot, stirring constantly.  Do not boil; watch carefully. Transfer custard to large bowl.  Stir in whipping cream, vanilla and salt.  Cover and chill in refrigerator overnight or at least 8 hours.  Place in ice cream maker and follow manufacturer’s directions.  Watch as the ice cream custard expands while freezing and could overflow.  Place ice cream in freezer to further harden. 

Yield:   12 servings

¹/₂ cup (125 mL) per serving

217.9 calories

3.5 g protein

21.4 g fat

2.8 g  carbs

Variations:  Chocolate Ice Cream or Chocolate Mint:  Use ²/₃ cup (150 mL) powdered erythritol, liquid sucralose to taste and reduce vanilla to 1 tsp (5 mL). In blender, add ¹/₄ cup (60 mL) cocoa to some of the warm custard; blend until smooth.  For making chocolate mint ice cream, omit vanilla extract and use 1¹/₂ tsp (7 mL) peppermint extract.  Yield:  13 servings (2.9 g  carbs)

Strawberry Ice Cream:  Use 1 cup (250 mL) frozen unsweetened strawberries, slightly thawed.  In blender, blend strawberries with custard, adding a little red food coloring, if desired, and use 1 tsp (5 mL) vanilla extract.

Yield:  14 servings (3.5 g  carbs)

Cappuccino Ice Cream:  Use 1 tbsp (15 mL) instant coffee dissolved in 2 tbsp (30 mL) hot whipping cream and reduce vanilla extract to 1 tsp (5 mL).

Yield:  12 servings (3.0 g carbs)