want2bslim
Fri, Apr-25-03, 14:15
My boss has been LCing for awhile and was telling me about ice cream that she makes. It beats the Atkins recipe hands down and you don't need an ice cream maker for it. It may be a little high in the carb count, I have never figured it out exactly, but sometimes you just gotta have it! Here is the recipe, let me know how you like it.
500ml - whipping cream, half & half, or the 17% cream (it is a personal preference as to which one you use)
1/2 to 3/4 cup of frozen raspberries (these are my fav, you pick your favorite)
1 tablespoon splenda (more or less depending on how sweet you like it)
Put a glass or metal bowl and metal spoon in the freezer for about 30 minutes. I also put my cream in the freezer for a bit just to get it really cold.
Put frozen berries in the bowl, pour cream over and sprinkle sweetener on top. Stir for a few minutes here and there until it is the consistancy you like. (I prefer mine like soft serve) It usually takes about 5 - 10 minutes of occasional stirring and now prepare yourself for what is like HEAVEN to me.
**35% whipping cream really works the best, it freezes faster than the others, but is obviously really high in the fat department and some people just can't tolerate it, the others work as well and taste as great. I usually use the 17%(maybe it's 18%). You also may have to stick it back into the freezer for a few minutes to help it set a bit. Not to long though or it becomes hard like a rock.**
500ml - whipping cream, half & half, or the 17% cream (it is a personal preference as to which one you use)
1/2 to 3/4 cup of frozen raspberries (these are my fav, you pick your favorite)
1 tablespoon splenda (more or less depending on how sweet you like it)
Put a glass or metal bowl and metal spoon in the freezer for about 30 minutes. I also put my cream in the freezer for a bit just to get it really cold.
Put frozen berries in the bowl, pour cream over and sprinkle sweetener on top. Stir for a few minutes here and there until it is the consistancy you like. (I prefer mine like soft serve) It usually takes about 5 - 10 minutes of occasional stirring and now prepare yourself for what is like HEAVEN to me.
**35% whipping cream really works the best, it freezes faster than the others, but is obviously really high in the fat department and some people just can't tolerate it, the others work as well and taste as great. I usually use the 17%(maybe it's 18%). You also may have to stick it back into the freezer for a few minutes to help it set a bit. Not to long though or it becomes hard like a rock.**