Really decent ice cream. Great for breakfast on a hot day!
1 c davinci’s sf vanilla
1 T notsugar vegetable gum
1 pn Salt
3 egg yolks
2 c heavy cream
I like the plain vanilla better than the french vanilla in this recipe
Whip the cream a little, not to get stiff, just to increase the volume a bit. Then cover and refrigerate.
Warm up the syrup to just before the simmer, then whisk it into the eggs & salt, which (if you’re worried about germs) have been whisked for a minute or so in a double boiler – with the water barely at a simmer. Whisk in the vegetable gum & keep whisking for about 3 minutes. Chill this in the fridge. When it’s time to make the ice cream, combine the egg stuff and cream and proceed according to your ice cream maker’s directions.
I almost always make vanilla, so I can pour whatever I want over the top – fruit glurp, chocolate syrup, nuts, whatever – depending on my mood. (don’t forget to add carbs for whatever you put on top.)
I freeze it in a tupperwared container. LC ice cream tends to get very hard when frozen. I find that this recipe is a little better than most. If the ice cream is too hard when I take it out of my freezer (this usually depends on whether it was stored in my refrig/freezer or the downstairs freezer, which is colder) I nuke the whole container for a few seconds (how long depends on how much is left in the box). At a few seconds at a time, it won’t melt but will get just right.
I usually get about a quart and a half of finished product, or 12 1/2 cup servings.
Nutritional information, per serving.
Net Carbs: 2
Saturated Fat: 9