Low Carb: Basic Custard Ice Cream

icecream

Low Carb :  Basic Custard Ice Cream

 

INGREDIENTS

 

3 large Egg Yolks

3 cups Heavy Cream

3/4 cup Sucralose Based Sweetener (Sugar Substitute)

1/8 tsp Salt

1/2 tsp Vanilla Extract

1 large Egg (Whole

 

DIRECTIONS

 

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.

 

5.1 net carbs

326 calories

 

If you have any health concerns, please call us, leave a message and one of us will call you back.

Health and Wellness Associate

312-972-WELL

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Posted on July 6, 2016, in Foods, Uncategorized and tagged , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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