Foods, Uncategorized

Low Carb: Basic Custard Ice Cream


Low Carb :  Basic Custard Ice Cream




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




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


Foods, Uncategorized

Coconut Cream Custard with Tumeric

coconutcreamcupswith tumeric

Coconut Cream Cups




1.5 cups unsweetened shredded coconut


½ cup Coconut Butter


½ cup Coconut Oil


1 tsp lemon juice


1/2 tsp turmeric


1/2 cup grass-fed butter or ghee


Pinch of black pepper


20-25 drops Stevia extract optional


Coconut Cream Cups Instructions


Melt butter or ghee on low and mix in the turmeric and black pepper- stir until well combined.  This makes a turmeric liquid

Place shredded coconut, coconut butter, coconut oil, lemon juice and stevia into a food processor and blend until well mixed.

Use spoon to scoop out about 2 tbsps worth of coconut mixture and place into silicone or regular muffin liners.

Once all your muffins liners are filled, melt butter or ghee and mix in spices.

Use a spoon  again to scoop out about 1 tablespoon of turmeric liquid and pour onto your coconut cups until the coconut is completely covered. Repeat on all your coconut cups.

Place in freezer for about 20 minutes or until coconut is frozen.

Keep in fridge.

Notes: Can also use 2 tablespoons of raw, local honey or grade B maple syrup or 1 tbsp of xylitol if you don’t want to use stevia.  Honey and maple syrup do contain sugar.


We are always looking for ways to get more turmeric and more coconut fats into ones system.  This may be my all-time favorite way!


This is a ketogenic recipe in that it is extremely low-carb, is full of healthy fats and has tons of anti-oxidants and coconut fibers which are a natural prebiotic.  The good fats and fibers will provide satiety to where you will not have sugar cravings and they will reduce inflammation and improve digestive function.


Turmeric is one of the most powerful anti-inflammatory, anti-oxidant rich herbs known to man.  Its primary component curcumin is known to improve brain function and protect the body from a myriad of chronic diseases.


Mixing it with good fats such as coconut or grass-fed butter in this recipe as well as black pepper (which contains a curcumin activator called peperine) helps to maximize the overall utilization of the curcuminoids.


You will notice that your skin will feel softer and you will have incredible energy, less bodily pain and improved mental clarity after consuming these on a regular basis.  Enjoy!


Please share with family and loved ones.


Health and Wellness Associates

Archived: JA – Carrothers