Fri, Jun-17-05, 09:15
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Registered Member
Posts: 272
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Plan: Atkins
Stats: 155/125/117
BF:
Progress: 79%
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Low-carb version of Emeril Agassi's Blueberry Cheesecake Icecream!
HOMEMADE LOW-CARB (even safe for induction) CHEESECAKE ICECREAM:
NOTE: you must be aware that this treat requires considerable time (more than 20 hours will make this the BEST), but it is 100% worth it!! Additionally, this treat requires the purchase of an Ice Cream Maker, which is really useful for a low-carber because you can make several types of low carb treats including low-carb eggnog, low-carb vanilla ice cream, low-carb frappucinos, low carb daquiris, and also invent your own things,etc. Bed, Bath, & Beyond sells a top of the line maker for $50.00. Finally, please read the "preps" section of the recipe so that you can see what you will need to do before even making the ice cream.
ICE CREAM BASE:
8 oz of whipped cream cheese
1 cup of Splenda for cooking OR 13 packets of individual splendas
1 cup cold heavy whipping cream
1 cup cold sour cream
3 tablespoons fresh lemon juice
1/2 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
PREPS:
Chill a ceramic mixing bowl that you will use to make the ice cream before even starting! You will also need to freeze the beaters of your electric mixer (yes you will use an electric mixer before the ice cream machine). The science behind this is that you want the mixing bowl and beaters to be cold so that there is no situation in which your ice cream "batter" will be warm. This will RUIN the chemistry of your ice cream. (see Alton Brown's words on ice cream making at www.foodnetwork.com). Freeze the inner bowl of the Ice Cream maker for about 20 hours so that the bowl is totally frozen.
Directions:
In chilled mixing bowl empty cream cheese at medium speed and gradually add the Splenda. Add it 1/4 cup at a time, beating well after each addition. Next, beat in the sour cream and then add the heavy whipping cream. Next add the lemon juice, lemon zest, and vanilla and beat until thick and smooth. Cover and refrigerate until VERY COLD (I reccomend about 5 hours but you can do this after 2 hours). Wash and re-chill the beaters.
Take mix out of the refrigerator and re-beat it with the mixer; gradually increasing the speed from low to medium. Beat until creamy-- about 2 minutes. Get out ice cream maker and pour mixture into maker and operate Ice Cream maker according to the manufacturer's instructions.
Do not eat ice cream yet!!!
Transfer ice cream into an appropriate container for freezing. You must freeze the ice cream before you eat it otherwise, again, the chemistry is totally off. Freeze until ready to serve (about 2 hours).
OPTIONAL low-carb blueberry topping (for those on maintainence and south beach):
1 cup fresh or thawed frozen blueberries
3/4 cup Splenda for baking
1/3 cup water
2 teaspoons lemon juice
in medium sauce pan, combine ingredients and bring to a boil. Lower heat and simmer until thickened to desired consistency. Remove from heat and let cool to room temp before serving with cheesecake ice cream. |
EMERIL AGASSI? Did Andre Agassi and Emeril Lagasse get hitched?? 
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