ICE CREAM CUSTARD
This is a fabulous ice cream with a wonderful texture and flavor and during the summer months in America and Canada, this is one of the most popular recipes on my blog! Mine actually remained scoopable from the freezer. This is the same ice cream I used with the Spicy "Apple" (chayotes!) recipe. Delicious! Try it and you won't be sorry. To use up the egg whites make my Cream Cheese Scrambled Eggs - Just add a couple more eggs to the whites and follow the recipe but make it a bigger recipe obviously. Use the cream found in cartons that sit on the shelf - I believe this makes the ice cream scoopable - therefore, no need for adding glycerin or alcohol.
1 cup whipping
cream (250 mL)
1 cup half and half (250 mL)
8 egg yolks (save the whites)
1/3 cup powdered sweetener, your choice (75 mL)
11/2 cups whipping cream (375 mL)
4 tsp vanilla extract (20
mL)
1/8 tsp salt (0.5 mL)
In large saucepan,
over medium heat, heat whipping cream and half and half until it is very hot
but not boiling. Stir often. Remove from heat.
In food processor,
process egg yolks, liquid sweetener and erythritol really well. Gradually add warm cream mixture, while
processing, until combined. Return egg
mixture to saucepan and cook over medium-low heat until very hot, stirring
constantly. Do not boil; watch carefully.
Transfer custard to large bowl. Stir in
whipping cream, vanilla and salt. Cover
and chill in refrigerator overnight or at least 8 hours. Place in ice cream maker and follow
manufacturer’s directions. Watch as the
ice cream custard expands while freezing and could overflow. Place ice cream in freezer to further
harden.
Yield: 12 servings
1/2
cup (125 mL) per serving
217.9
calories
3.5
g protein
21.4
g fat
2.8 g
carbs
Variations: Chocolate Ice Cream or Chocolate Mint: Use 2/3 cup (150 mL)
powdered sweetener, liquid sweetener to taste and reduce vanilla to 1 tsp (5
mL). In blender, add 1/4 cup (60 mL) cocoa to some of the warm custard; blend
until smooth. For making chocolate mint
ice cream, omit vanilla extract and use 11/2 tsp
(7 mL) peppermint extract. Yield: 13 servings (2.9 g carbs)
Strawberry Ice Cream: Use 1 cup (250
mL) frozen unsweetened strawberries, slightly thawed. In blender, blend strawberries with custard,
adding a little red food coloring, if desired, and use 1 tsp (5 mL) vanilla
extract.
Yield: 14 servings (3.5 g
carbs)
Cappuccino Ice Cream: Use 1 tbsp (15
mL) instant coffee dissolved in 2 tbsp (30 mL) hot whipping cream and reduce vanilla
extract to 1 tsp (5 mL).
Yield: 12 servings (3.0 g
carbs)
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