Monday, August 16, 2010

Low-Carb Blueberry Ice Cream


More local in season blueberries!!!  So I won't go on again about their goodness, you can read the last post if you haven't already!!!  I know I post a lot of ice cream recipes, but making low-carb ice cream keeps me from cheating.  And, these are all slightly different.  You'll have to make this almost like a smoothie!

***TIP: This made more than my quart sized ice cream maker could handle so I had some leftover. Make sure you do not over-fill yours.  Leave at least an inch on top, maybe a little more or you'll be cleaning up a huge mess.  Maybe I will drink my leftover like a smoothie.  Hmmm.

***TIP: NEVER use erythritol in ice cream. It's gross. You can use more stevia if you don't have xylitol, and your stevia is a non-bitter brand.  If you want to use subs, the stevia and xylitol = about 1/2 cup sugar. If you use honey, use 1/4 cup and you may want to omit the vanilla.

***TIP: make sure your ice cream insert has been frozen for at least 24 hours before you start this.

Low-Carb Blueberry Ice Cream, gluten free of course!
1 quart+
printable page

1 pint organic blueberries (smaller ones are tastier)- make sure you remove any stems
1/4 c. xylitol
1/4 teaspoon Stevia, NuNaturals preferred, Sweetleaf brand is fine. anything else- your call
1 Tablespoon fresh lemon juice
2 large eggs
2 cups heavy cream, raw pastured is best!
1 cup whole milk, unhomogenized or raw pastured of course
1 teaspoon vanilla

Stir carefully blueberries, xylitol, stevia, and lemon juice together in a bowl and refrigerate covered for 2 hours, stirring every 30 minutes.  Pour into a blender, making sure you get all the juice/xylitol, and puree as smooth as possible.
In a separate large bowl, blend the eggs until frothy.  Add milk, cream, and vanilla extract.  Add berry mixture and stir well.  Taste to check if you need more sweetener.
Cover and cool in fridge for 1-2 hours (important).  A metal bowl (preferred) or glass bowl helps cool faster.
Pour into ice cream maker but make sure to leave 1 1/2 inches at the top. Follow the manufacture's directions.  Don't overfill!
If you have the kind of maker like I do, it will probably only get to the soft serve state, so leave in the insert and freeze for a few hours to harden.

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I love to hear from you! Please let me know how you changed a recipe, and how it came out. I don't do nutritional information anymore, sorry! I just provide the *free* recipes. I try to reply to comments but don't have much time these days. I hope to revamp this site eventually.... but for now I am still a working Mom and this is my hobby.
*If you would like to post the carb counts by using an online carb calculator, please go ahead* I don't provide them anymore, it's a miracle if I even get a post up these days! Thanks!