Ice cream is a dessert love by everyone. But it is not easy to get low carb commercial ice cream . Now you can make your own low carb ice cream even with an inexpensive ice-cream maker. This low carb ice cream not only taste delicious it helps you have relieve from your summer heat. Commercial ice cream contain about 18-32 gram of carb per 1/2 cup serving. This low carb ice cream only contain about 6.7 gram.
Ingredients
2 cup light cream
1/2 cup water
2 teaspoons vanilla extract
12 packet Splenda sugar substitute
4 egg yolks
Slowly heat 1 cup cream, Splenda sugar substitute, and vanilla extract in the top part of a double boiler over hot but not boiling water. Stir or whisk occasionally.
Put egg yolks in a heavy glass jar and beat until smooth. As the cream begins to heat, dribble a little of it (about 1 tablespoon or so at a time) into the yolks, constantly beating the yolks as you do. Repeat this with about half of the cream. Add the egg yolks and cream to the double boiler. Whisk mixture constantly for about a minute or so, until it thickens and coat a spoon.
Take double boiler from heat and whisk in the remaining 1/2 cup cold cream and 1/2 cup water. Put the custard in a bowl and refrigerate, cover for 2 hours or longer and your low carb ice cream is ready to be served.
Number of Servings : 6 1/2 cup servings
Carb per servings : 4.5 gram
Protein per serving : 3.5 gram
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