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Friday, May 20, 2011


This is a fabulous ice cream with a wonderful texture and flavor and during the summer months in America and Canada, this is one of the most popular recipes on my blog! 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.  Use the cream found in cartons that sit on the shelf - I believe this makes the ice cream scoopable - therefore, no need for adding glycerin or alcohol.

1 cup whipping cream (250 mL)
1 cup half and half (250 mL)
8 egg yolks (save the whites)
Liquid sweetener (sucralose or stevia) to equal 3/4 cup sugar (175 mL)
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 sweetener 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 sweetener 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)

For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at: (Paypal/Amazon) - SALE priced!


buttoni said...

Man, I can't wait to try this Jennifer. I've made so many low-carb ice cream recipes and they rarely come out soft and scoopable. I've tried non-cooked, cooked, with xanthan gum, you name it. So on your recommendation, I look forward to success with ice cream. All those egg yolks must be the magic.

Jennifer said...

Well, Peggy, I sure hope it works that way for you too. Yes, I think it is the egg yolks that helps with that. If you use all whipping cream, it will probably be even better. I usually add an extra couple of eggs to the whites and just make scrambled eggs with little pieces of cream cheese in it - Yummy!

Nancy/Tilly on LCF's said...

I can't wait to try your recipe! I have been searching for a LC ice cream, especially one that you can scoop AND that you can vary the flavors. You seem to have hit on both, thank you for sharing. I clicked on your tab for liquid sucrolose and see it went to EZ Sweetz at Netrition. I seem to be purchasing a lot of items for cooking and baking LC. Is this item something that will be useful if I buy the large size?

Jennifer said...

Hi Nancy,
I used Splenda Granular in this recipe, however, I suggested the liquid sucralose to bring the carbs down by 1 or 2 grams per serving. I am a moderate low-carber these days, so I'm not quite as concerned about a gram of carbs here or there.

That said, Charski at LCF's uses it and you can ask her, but she has used it for years, besides the other sweeteners she also uses. Kent Altena (link) under blog links uses it primarily over Splenda Granular. He would know which one you should buy. I think the small bottle is more concentrated and I vaguely remember there was a discussion on LCF's about this very thing. One of them dispensed drops more easily - I think it was the small one.

Anonymous said...

Jennifer, does this recipe give you an authentic cold feel in your mouth eating it?-not talking about the "cooling effect" of E. Some low carb ice creams don't feel the right cold of ice cream. Hope this doesn't sound weird. Anne

Jennifer said...

There is no cooling effect that I detected of the erythritol in this recipe. But, you're right, I did think it an odd question. lol No offense meant. This just tastes like ice cream to me. It was better than the stuff my son brought in from the store made with sorbitol and some other stuff. It gets pretty cold. In fact, by the third day, it may no longer be scoopable. I say may, because we typically finished it all by then and the tiny bit left froze harder.

RVcook said...

This looks SO yummy! I grew up with custard (we NEVER had ice cream) so I am a bit of a snob ;-) I know that frozen treats know no season, but having this treat without fresh berries just seems like a'mon...strawberries!!!!!This goes in the MUST TRY pile. Thanks Jennifer.

Jennifer said...

LOL Hi Donna, hope you like it. Interesting about growing up with custard - so did I. Ice cream was such a rare treat, that I can probably count the times I had it on one or two hands the whole time I was growing up.

elaine said...

WHAT IS THE CARB COUNT ON THE PLAIN VANILLA? You have the most marvelous recipes, EVERY ONE I've tried turned out great!! And usually no weird items to buy to make something I'll only use once. Youe wholewheat bread is FAB, too!

Jennifer said...

If you use Google Chrome you will not be able to see the text box with the carbs for the vanilla ice cream. Someone alerted me to this yesterday. If you look in Fire Fox or IE - you'll see it. Weird, as my blog is powered by Google. Vanilla Ice Cream is 2.8 g carbs per 1/2 cup.

Thanks a bunch for your kind words. You made me happy.

Nancy said...

Jennifer, I can't wait to start making this once it gets hot here. I even bought a new ice cream machine so I could make a lot at a time! Question for you, can I sub sf flavored syrups somehow to get different flavors? If so, how do you recommend doing it? Thanks so much!

Jennifer said...

Hi Nancy - you could skip the vanilla extract and use a DaVinci flavor, however, do remember the more you add the less creamy it will be and the harder it will freeze in the freezer.