I'll be glad to share my ice cream recipes.
Vanilla Low Carb Ice Cream
1 ½ C almond milk-unsweetened
1 ½ C heavy whipping cream
3 egg yolks
¾ C sugar substitute
½ C erythritol
¼ C xylitol
1/8 tsp. salt
1 T + 1 tsp. vanilla
1 vanilla bean scraped
¼ tsp. - ½ tsp. liquid Stevia
Before putting the custard in your ice cream maker whisk in 1/8 tsp. xantham gum and ¼ tsp. guar gum into the chilled custard. Try ½ tsp. guar gum next time and ¼ tsp. xanthum gum.
Bring the almond milk and heavy whipping cream to a simmer on the stove. Mix the eggs and sugar substitute with a mixer and set aside.
When the milk/cream mixture is simmering, temper the egg mixture into it. I took a spoonful of the cream mixture into the eggs and stir well. Then add some more of the cream mixture. Then add the egg mixture to the simmering cream mixture and cook (stirring constantly) until thick . The mixture should cover the back of a spoon. The custard mixture is ready when you can draw your finger down the back of the coated spoon and see a clear line.
I let it cool for 5-10 minutes then strained the mixture to catch any bits of cooked egg. I then added the vanilla, vanilla bean and ½ tsp. liquid Stevia.
Place Saran Wrap directly on the “custard”. Then cover the bowl with Saran Wrap and chill. Place chilled custard into your ice cream maker.
Butter Pecan Ice Cream
1/3 cup chopped pecans
1 T butter
1/8 tsp. salt
In a small skillet over medium heat, cook pecans in butter until lightly browned and fragrant, stirring constantly, about 3 to 5 minutes. Set aside.
1 ½ C almond milk-unsweetened
1 ½ C heavy whipping cream
3 egg yolks
¾ C sugar substitute
½ C erythritol
¼ C xylitol
1/8 tsp. salt
1 T + 1 tsp. vanilla
1 vanilla bean scraped
¼ tsp. - ½ tsp. liquid Stevia
Before putting the custard in your ice cream maker whisk in 1/8 tsp. xantham gum and ¼ tsp. guar gum into the chilled custard. Try ½ tsp. guar gum next time and ¼ tsp. xanthum gum.
Bring the almond milk and heavy whipping cream to a simmer on the stove. Mix the eggs and sugar substitute with a mixer and set aside.
When the milk/cream mixture is simmering, temper the egg mixture into it. I took a spoonful of the cream mixture into the eggs and stir well. Then add some more of the cream mixture. Then add the egg mixture to the simmering cream mixture and cook (stirring constantly) until thick . The mixture should cover the back of a spoon. The custard mixture is ready when you can draw your finger down the back of the coated spoon and see a clear line.
I let it cool for 5-10 minutes then strained the mixture to catch any bits of cooked egg. I then added the vanilla, vanilla bean and ½ tsp. liquid Stevia.
Place Saran Wrap directly on the “custard”. Then cover the bowl with Saran Wrap and chill. Place chilled custard into your ice cream maker. Add the pecans towards the end of the ice cream churning.
Peanut Butter Ice Cream
http://alldayidreamaboutfood.com/20...luten-free.html
1 cup creamy peanut butter
1/3 cup powdered erythritol (I used Swerve)
1 cup almond milk
2 cups heavy cream
1/2 tsp vanilla extract – 1 tsp.
20 drops stevia extract
1 tsp xanthan gum
7-2-14- I made a half recipe and used 3T erythritol and 15 drops NOW stevia glycerite
In a large bowl, beat peanut butter and powdered erythritol together until smooth. Beat in almond milk until fully combined. Using a spoon or hand whisk, stir in heavy cream until fully combined (beaters make it too frothy!). Stir in vanilla and stevia extracts.
Cover bowl with plastic wrap and chill in refrigerator for at least 2 hours.
Just prior to churning, sprinkle mixture with xanthan gum and whisk vigorously to combine.
Pour mixture into ice cream maker and churn according to manufacturer’s directions. When ice cream is of soft-serve consistency, transfer to an air-tight container and press plastic wrap flush to the surface. Freeze until firm, at least one hour.
Your best low carb gift
It's basically what I thought it would be: salty with a cool texture. Gonna use it to top some deviled eggs.
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