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Friday, May 20, 2011

ICE CREAM CUSTARD


ICE CREAM CUSTARD
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: 
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