Low Carb Vanilla Ice Cream Base Need Ice Cream Maker Recipes
LOW CARB VANILLA ICE CREAM FOR ICE CREAM MAKER.
Make and share this Low Carb Vanilla Ice Cream for Ice Cream Maker. recipe from Food.com.
Provided by LuckyJamie
Categories Ice Cream
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Heat cream in a heavy saucepan over low heat. Whisk in egg yolks, one at a time. Cook over low heat, stirring constantly until the mixture coats the back of a spoon. DO NOT LET BOIL. Remove from heat.
- Whisk in remaining ingredients. Cool to room temperature. I usually place mine in the refrigerator or freezer if needed sooner. (Don't forget it in the freezer or it will freeze over, you just want to cool it).
- Pour into ice cream maker and freeze according to your machine.
Nutrition Facts : Calories 692.6, Fat 66.1, SaturatedFat 39, Cholesterol 539.8, Sodium 109.7, Carbohydrate 15.4, Sugar 5.6, Protein 10.9
LOW CARB VANILLA ICE CREAM BASE (NEED ICE CREAM MAKER)
Make and share this Low Carb Vanilla Ice Cream Base (Need Ice Cream Maker) recipe from Food.com.
Provided by Jyga1368
Categories Frozen Desserts
Time 3h10m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together in crock. Cover and cook on LOW for 2 1/2 hours, whisking several times during cooking.
- When cooking is complete, test to be sure it's ready using the "wooden spoon test". Dip a clean wooden spoon into the mixture, then run a clean finger over the back of the spoon (through the mixture). If your finger leaves a "trail" then the base is done. If no "trail", cook 1/2 hours more and test again.
- Transfer the ice cream base to a bowl and let it cook completely in the fridge. Freeze ice cream according to ice cream freezer directions.
Nutrition Facts : Calories 258.1, Fat 26.5, SaturatedFat 16.2, Cholesterol 139.9, Sodium 46.6, Carbohydrate 3.1, Sugar 0.2, Protein 2.7
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KETO VANILLA ICE CREAM RECIPE - SIMPLY SO HEALTHY
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- Bring the almond milk and the cream to a simmer in a heavy medium saucepan. Remove from heat. Whisk egg yolks in a large heat proof bowl. Add the sweetener and whisk until blended.
- Gradually whisk the hot cream mixture into the egg yolks. Be sure to add it slowly and whisk vigorously to keep the egg yolks from cooking. Return the mixture to the saucepan. Cook mixture over low heat, stirring frequently, until it reaches a temperature of 165- 170º Fahrenheit. Whisk in the glycerin and vanilla extract.
- Cool mixture completely, stirring occasionally. I like to place the pan in a large mixing bowl of ice to cool the mixture quickly. Alternatively, you can allow it to cool at room temperature for 20 minutes, then refrigerate until chilled.
- Pour cold mixture into an ice-cream freezer and freeze according to manufacturer's instructions. When ice-cream reaches the desired consistency, transfer to a freezer-safe container with a lid.
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- Add the yolks to a medium bowl and set the bowl next to the stove, along with a whisk and a ladle.
- In a medium saucepan, combine the half and half, heavy cream, salt, allulose, and vanilla bean. Heat the mixture over medium-low heat to scalding (roughly 170 degrees F - giving off steam, but not quite simmering), stirring regularly.
- Whisk the tempered yolk mixture into the saucepan of hot cream. Turn the burner back on to medium-low heat and cook the mixture, stirring regularly, until it returns to 170° F and thickens noticeably to coat the back of a spoon. When this happens the yolks will be cooked.
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