Low Carb Vanilla Custard Ice Cream
Wellllll, I tried to make rum raisin several times but it was just a no-go. I suspect you either have to put up with the strong alcohol taste of rum, or use chemical laden rum extract. Not for me! But the good news is, I learned how to make a delicious custard ice cream. One of the reasons mine is so good is that I buy fresh eggs from a local organic and pastured farm
(meaning the chickens run around for real). These yolks are dark orange and taste SO GOOD!! This recipe is only for one pint, because I couldn't bear to part with 8 eggs for one recipe. But you can double it, easy shmeasy.
What will you do with all those egg whites left over?? I found an excellent use for mine, and I encourage you to do the same!! Go over to Random Teaspoon for Allie's Oeufs à la Neige au Chocolat... mmmmmm!!!
**ICE CREAM TIP: After you make the ice cream, if you have the type of ice cream maker like I have
where the ice cream bowl is frozen instead of using rock salt and ice, transfer the ice cream to a different container so it doesn't get too hard.
Please, my loyal readers, I know you are out there- leave me a comment! You can also join me on Facebook and Twitter.
**Sugar subs: Instead of the xylitol and stevia
mix I used, you can sub:
1/4 tsp of stevia powder (make sure you taste this during the thickening process for desired taste)
OR
1/2 cup xylitol
OR
1/4 cup agave nectar/honey
OR
1/8 tsp stevia + 1/4 cup agave nectar
OR
1/2 cup equivalent of sugar.
I still recommend the extra 1 teaspoon of agave with any sub that includes stevia.
Low Carb Vanilla Custard Ice Cream
makes one pint. Recipe is easily doubled.
one pint = 4 servings at about 7 carbs each.
4 large organic egg yolks from pastured chickens
1/8 tsp stevia (I used NuNaturals)**
1/4 cup xylitol
**
1 teaspoon agave nectar
1 1/2 teaspoons vanilla extract
1 1/2 cups organic non-homogenized milk
3/4 cup organic non-homogenized fresh cream or heavy whipping cream
pinch sea salt
optional: 1/4 cup toasted nuts or fresh cherries or anything you want to add!
In a large sized bowl, whisk together egg yolks, stevia, xylitol, agave, and salt. Set aside. In a large heavy saucepan, bring milk and cream to a boil over medium heat. Gradually pour this mixture into the egg yolk mixture while whisking the entire time. Whisk a little more, then return to saucepan. Stir over medium-low heat for 15 minutes, without letting it boil. It should be thickened. Strain custard into a bowl. I poured it through a metal strainer. Pour back into bowl and put into refrigerator to cool, around 2 hours.
When cool, add the vanilla extract. Transfer the custard to your ice cream maker according to your directions. In the last few minutes, you can add any add-ins you desire- like nuts! Enjoy! Freeze until hard for an hour and then place in a separate container so it doesn't get too hard and lose it's creaminess.
Post a comment and tell me if you liked it!!
(meaning the chickens run around for real). These yolks are dark orange and taste SO GOOD!! This recipe is only for one pint, because I couldn't bear to part with 8 eggs for one recipe. But you can double it, easy shmeasy.What will you do with all those egg whites left over?? I found an excellent use for mine, and I encourage you to do the same!! Go over to Random Teaspoon for Allie's Oeufs à la Neige au Chocolat... mmmmmm!!!
**ICE CREAM TIP: After you make the ice cream, if you have the type of ice cream maker like I have
where the ice cream bowl is frozen instead of using rock salt and ice, transfer the ice cream to a different container so it doesn't get too hard.Please, my loyal readers, I know you are out there- leave me a comment! You can also join me on Facebook and Twitter.
**Sugar subs: Instead of the xylitol and stevia
mix I used, you can sub:1/4 tsp of stevia powder (make sure you taste this during the thickening process for desired taste)
OR
1/2 cup xylitol
OR
1/4 cup agave nectar/honey
OR
1/8 tsp stevia + 1/4 cup agave nectar
OR
1/2 cup equivalent of sugar.
I still recommend the extra 1 teaspoon of agave with any sub that includes stevia.
Low Carb Vanilla Custard Ice Cream
makes one pint. Recipe is easily doubled.
one pint = 4 servings at about 7 carbs each.
4 large organic egg yolks from pastured chickens
1/8 tsp stevia
(I used NuNaturals)**1/4 cup xylitol
**1 teaspoon agave nectar
1 1/2 teaspoons vanilla extract
1 1/2 cups organic non-homogenized milk
3/4 cup organic non-homogenized fresh cream or heavy whipping cream
pinch sea salt
optional: 1/4 cup toasted nuts or fresh cherries or anything you want to add!
In a large sized bowl, whisk together egg yolks, stevia, xylitol, agave, and salt. Set aside. In a large heavy saucepan, bring milk and cream to a boil over medium heat. Gradually pour this mixture into the egg yolk mixture while whisking the entire time. Whisk a little more, then return to saucepan. Stir over medium-low heat for 15 minutes, without letting it boil. It should be thickened. Strain custard into a bowl. I poured it through a metal strainer. Pour back into bowl and put into refrigerator to cool, around 2 hours.
When cool, add the vanilla extract. Transfer the custard to your ice cream maker according to your directions. In the last few minutes, you can add any add-ins you desire- like nuts! Enjoy! Freeze until hard for an hour and then place in a separate container so it doesn't get too hard and lose it's creaminess.
Post a comment and tell me if you liked it!!
Comments
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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!