Jons Sugar Free French Vanilla Ice Cream Recipes

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SUGAR-FREE FRENCH VANILLA ICE CREAM (WITH XYLITOL)



Sugar-Free French Vanilla Ice Cream (With Xylitol) image

I recently began trying Xylitol, a sugar substitute that is not harmful and has no aftertaste. It tastes and cooks like sugar, but is 5 molecules instead of 6, therefore too large for our bodies to completely absorb. Xylitol is safe for diabetics, and prevents bacteria from sticking to your mouth, teeth, and throat, lessening cavities and illness. Yummy recipe with less calories! (I also have my family take some GrapeFRUIT seed extract (natural antibiotic, antiviral, antibacterial, antifungal, antiparasitic) to ensure we do not become sick due to the raw eggs.)

Provided by Riki Lynn

Categories     Frozen Desserts

Time 30m

Yield 1 quart, 1 serving(s)

Number Of Ingredients 5

2 large eggs
3/4 cup xylitol sugar substitute
2 cups heavy whipping cream
1 cup milk
2 teaspoons vanilla extract

Steps:

  • Whisk eggs in a mixing bowl 1-2 minutes, until light and fluffy.
  • Whisk in Xylitol slowly and continue whisking about 1 minute, until blended. Pour in milk, cream and vanilla. Whisk to blend.
  • Pour the mixture into an ice cream maker and freeze according to your maker's instructions.
  • Makes 1 Quart. You can also add 1 cup chopped up fruit, about 2 minutes before it is done (after ice cream stiffens).

Nutrition Facts : Calories 1969.5, Fat 195, SaturatedFat 118.3, Cholesterol 1109.3, Sodium 441.2, Carbohydrate 26.5, Sugar 2.4, Protein 30.4

FROZEN VANILLA CUSTARD



Frozen Vanilla Custard image

American-style ice cream uses no eggs, but this is the French style--with eggs! It's rich and creamy and, although traditionally served soft in cones, I prefer to freeze it firm then scoop it.

Provided by Chef John

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Vanilla Ice Cream Recipes

Time 3h40m

Yield 4

Number Of Ingredients 6

5 large egg yolks
⅔ cup white sugar
1 pinch salt
1 cup whole milk
2 cups heavy cream
2 ½ teaspoons pure vanilla extract

Steps:

  • Whisk egg yolks, sugar, and salt together until mixture changes from dark golden to pale yellow becomes fluffy.
  • Heat milk and cream in a heavy saucepan over medium heat. Stir occasionally to prevent sticking to the bottom. Cook just until mixture starts to simmer when little bubbles begin to appear on the surface, 5 to 8 minutes. Remove from heat.
  • Whisk a ladleful of milk-cream mixture into the egg yolk mixture. Add another ladleful and whisk thoroughly before adding the next (this will keep the eggs from cooking). Gradually add the remaining milk-cream mixture and whisk thoroughly. Whisk in vanilla. Cool completely (you can place the bowl in a larger bowl with ice water to cool it faster).
  • Pour cooled mixture into a pitcher; cover. Refrigerate until ice cold or overnight.
  • Pour custard mixture into ice cream maker and process (according to manufacturer's instructions) until custard reaches the consistency of soft ice cream, about 20 minutes. Quickly transfer to a plastic container. Place a piece of plastic wrap over the surface of the custard. Cover container and freeze until custard is firm enough to scoop, at least 3 hours.

Nutrition Facts : Calories 649.7 calories, Carbohydrate 40.5 g, Cholesterol 425.2 mg, Fat 51.5 g, Protein 7.7 g, SaturatedFat 30.5 g, Sodium 118.6 mg, Sugar 36.7 g

FRENCH VANILLA ICE CREAM



French Vanilla Ice Cream image

Provided by Dianne Rossmando

Categories     Milk/Cream     Ice Cream Machine     Dairy     Egg     Dessert     Freeze/Chill     Frozen Dessert     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 5 cups

Number Of Ingredients 5

3 cups heavy cream
1 cup whole milk
2 cups sugar
1 vanilla bean, split lengthwise and seeds scraped
6 large egg yolks

Steps:

  • 1. Set up an ice bath by filling the sink or a large bowl with ice water. In a medium saucepan over moderately high heat, combine the cream, milk, 1 cup sugar, and the vanilla bean seeds and pod. Bring to a simmer, stirring occasionally to dissolve the sugar.
  • 2. In a medium bowl, whisk together the egg yolks and the remaining 1 cup sugar. Gradually add the hot-cream mixture to the eggs, whisking constantly. Pour back into the saucepan and remove and discard the vanilla bean pod. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens just enough to coat the back of the spoon (it will be about 180°F).
  • 3. Pour the custard through a fine-mesh sieve set over a large bowl then set the bowl in the ice bath and let cool, stirring occasionally. Refrigerate the cooled custard for at least 4 hours or overnight. Freeze in an ice cream machine according to the manufacturer's instructions. Pack the ice cream into containers, cover, and freeze for 3 to 4 hours before serving.

SUGAR FREE VANILLA ICE CREAM



Sugar Free Vanilla Ice Cream image

Tastes just like the real thing, only without the sugar. Great if you're diabetic but miss your ice cream!

Provided by DVG2000

Categories     Frozen Desserts

Time 3h10m

Yield 1 Quart, 3 serving(s)

Number Of Ingredients 5

1 cup heavy whipping cream
1/2 cup milk
1/4 cup davinci gourmet sugar-free vanilla syrup
1 dash salt
1/2 cup half-and-half cream

Steps:

  • In a medium bowl, mix together all ingredients.
  • Pour mixture into an ice cream maker.

Nutrition Facts : Calories 352.2, Fat 35.5, SaturatedFat 22.1, Cholesterol 129.3, Sodium 118.3, Carbohydrate 5.8, Sugar 0.1, Protein 4.2

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