Ice Cream Lactose Intolerances Delight Recipes
20 HOMEMADE DAIRY-FREE ICE CREAMS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a dairy-free ice cream in 30 minutes or less!
Nutrition Facts :
ICE CREAM- LACTOSE INTOLERANCE'S DELIGHT!
My husband has been Lactose Intolerant for years and has relied on Frozen Yogurt as a substitute. Last Christmas I received an ice cream attachment for my stand mixer and was excited to try my hand at making Fro-Yo. To my dismay my Frozen Yogurt was always too tangy for our taste. Just yesterday, I came across canned evaporated Goat's Milk at Walmart and tried this recipe out with RAVE reviews from my family. Goat's milk is easy to digest and is a great substitute for Cow's milk (surprisingly doesn't have a "funky" taste like I assumed)! I hope you all enjoy it as much as we do!
Provided by presvicki
Categories Frozen Desserts
Time 35m
Yield 2 quarts
Number Of Ingredients 5
Steps:
- 1. Place 2 cans of Evaporated Goat's Milk in the fridge for 2 hours to chill.
- 2. In a large bowl, combine the ingredients and whisk together until the sugar dissolves.
- 3. Pour mixture into an ice cream machine and churn according to manufacture's instructions (approximately 25-30 min.).
- 4. Serve immediately or store in a air tight container in the freezer.
Nutrition Facts : Calories 617.4, Fat 1.6, SaturatedFat 0.7, Sodium 1214.8, Carbohydrate 149.9, Fiber 3.1, Sugar 132.8, Protein 1.9
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- In the bowl of a stand mixer, add egg yolks and beat on low speed. Slowly add sugar and continue beating until light in color and creamy.
- Add milk to a medium saucepan, reserving 2 tablespoons to mix with cornstarch in a small bowl to make a cornstarch slurry. Set the cornstarch slurry aside.
- Split the vanilla bean with the tip of the knife and scrape out the seeds. Add both the vanilla bean seeds and pod to the saucepan with the milk. Heat over medium heat until simmering and temper into the egg mixture by adding just a little bit of hot milk, a few tablespoons at a time, to the mixture with the mixer on low speed. Allow to incorporate before pouring in more.
- Once all of the hot milk has been added to the egg mixture, pour the entire liquid mixture back into the saucepan and heat on medium low heat until the mixture thickens and reaches 175°F - 180°This will take approximately 4 - 5 minutes.
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