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- Low Carb Ice Cream
Treat yourself with this creamy low carb ice cream!
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Serves:4
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Prep time:
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Cooking time:
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Phase:1
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Carbs per serving:5g
Ingredients
- 1 1/2 cups Cream
- 1 1/2 large Egg Yolks
- 1/2 large Egg (Whole)
- 1/2 cup Sucralose Based Sweetener (Sugar Substitute)
- 1/16 tsp Salt
- 1/4 tsp Vanilla Extract
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Preparations:
- In a medium heavy saucepan, heat cream until bubbles form just around the edge of the pan. Meanwhile, whisk together yolks, eggs, sugar substitute and salt.
- Very slowly whisk the hot cream into the eggs. Pour the mixture back into the pan. Place over medium-low heat and cook, stirring constantly, just until the mixture thickens enough to coat the back of a spoon, 1 to 2 minutes.
- Immediately remove from the heat and pour into a clean bowl. Stir in vanilla.
- Cover the surface of the custard with plastic wrap and refrigerate until well chilled, about 4 hours. Freeze according to the directions for your ice cream maker.
