I was wondering if anyone has a recipe for ice cream that I could try...after induction of course. Do I need to buy an ice cream maker or will a mixer do? Thanks

~Steph

There was a lady selling an ice cream recipe on e-bay the other day. Anyone have it?

I have a couple I've made that I really like!

Mint Chocolate Chip Ice Cream
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2 eggs
1 cup granulated Splenda
2 1/2 cups heavy cream
1/2 cup DaVinci sugarfree Creme de Menthe syrup
1/2 tsp. peppermint extract
sugarfree lowcarb chocolate bar of choice (I used milk chocolate)

Beat eggs with a whisk for 2 minutes. Blend in Splenda, then beat one more minute.

Add cream, DV syrup, and extract, mix well; freeze according to the directions of your ice cream maker.

Chop the chocolate coarsely. I used 1/2 the bar - about 1/4 cup, max. Fold into ice cream and serve!

Mine came out to 3 grams carbs per 1/2 cup - YMMV depending on the chocolate you choose.



Strawberry Ice Cream
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Strawberry Ice Cream

2 large eggs

3/4 C. Splenda

2 C. heavy or whipping cream

1 C. half & half

2 cups fresh strawberries, hulled and sliced

1/4 cup Splenda

1/4 cup DaVinci sugarfree strawberry syrup

Mix the strawberries with the 1/4 cup Splenda and the DV SF strawberry syrup. Refrigerate at least one hour. Use a masher or an immersion blender and blend berries and juice til no large chunks remain.

Whisk the eggs in a mixing bowl until light and fluffy, 1-2 min. Whisk in the Splenda, a little at a time, then continue whisking until completely blended, about one minute more. Pour in the cream and half & half and whisk to blend.

Stir the chilled strawberry mixture into the cream base.

Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions. Makes generous 7 cups.

Per 14 - 1/2 cup servings:


Per Serving: 156 Calories; 15g Fat (86.5% calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 80mg Cholesterol; 28mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 Fat.

WARNING - these contain RAW EGGS - if that is a concern for you, consider using Eggbeaters or the new pasteurized whole eggs instead!

NOTE: Any leftovers can be put in an airtight container and frozen. They WILL freeze very hard. Let them sit out at room temp 10 minutes or so, or else nuke them gently until soft enough to scoop.

Char

Don't squat with yer spurs on!

Charski, thank you SO much. Those sound so delicious! I can't wait to try them out.

~Steph

Using Splenda has made my ice cream rock hard. I use an alternative, low-glycemic sweetener that most low-carbers wouldn't approve of, crystalline fructose. My ice cream does not get rock hard. And, I do not get a sugar-rush from the fructose.

I make ice cream using:
2 eggs
2 1/2 cups heavy cream
1/2 cup cold decaf coffee
2/3 cup crystalline fructose
unsweetened cocoa powder, maybe 2-3 tablespoons
vanilla (at least 1 tsp)

I mix everything together and then freeze it in my ice cream maker for about 20-25 min.

Here is a recipe for those who don't have an ice cream machine:

Ziplock Bag Ice Cream

1 qt. Zipper type plastic bag
1 Gal. Zipper type plastic bag

1 C. Heavy Cream
sweetener equivilent to 2 tsp sugar
1 tsp. Vanilla Extract
* Optional (3 Tbsp. heaping Cocoa )

12 Tbsp. Salt
Ice cubes to fill gallon bag

Place heavy cream, vanilla, somersweet and cocoa in quart zipper lock bag and seal shut. Place bag inside the gallon bag and fill with ice cubes adding the 12 Tbsp. of salt. Seal shut and shake for 5-8 minutes. (I wrap a towel around it to soak up the condensation).
Be careful to rinse the salt from the lip of the quart bag before opening. I have reused the gallon bag several times keeping it in the freezer for a few weeks.
Enjoy

If it doesn't turn, leave it in freezer overnight. If it's too hard, let it sit or microwave it for a few seconds.

You can also use any kind of flavorings and food colors.

If after 10 min you don't have ice cream...pop it in freezer for a while.

Ilse

380/304.6(WW)/154
5'7"
"It's kind of fun to do the impossible"
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