2009年7月24日金曜日

Oooolala sooo goood :)




Homemade Ice cream (lower carb)
6 cups heavy fat milk
2 cup heavy cream
2.5 cups Splenda
1 cup Lan Guo
1 8 oz package of cream cheese softened
3 eggs
3/4 cup Davinci Sugarless Carmel Flavor
1 Tablespoon Vanilla
3 ozs of crushed almonds
2 ozs or more of sugarless chocolate cut into small bits

In a large sauce pan mix all the ingredients together except the almonds, chocolate and eggs.

Start on low heat and stirring constantly raise the heat to medium when the mixture becomes warm to your touch. Continue stirring every 30 seconds. In a separate bowl mix the eggs and add one cup of the mixture to the mixed eggs stirring constantly. After about a minute add another cup of the hot mixture to the eggs and while stirring..repeat this step to be safe but the eggs should be tempered now so add the mixture that is in the egg bowl to the sauce pan while stirring. Cook about 5 minutes but stop before it starts to get too thick put it in the fridge for several hours to cool down. When its col pour it int your favorite ice cream maker and let it rip.

Enjoy :)

PS To lower the carbs you might want to use liquid splenda and all heavy cream and or coconut milk for half the mixture.

2 件のコメント:

Harry さんのコメント...

That looks awesome, LC. I'm thinking of trying out a coconut milk based ice cream mix in the near future. We shall see ...

If I get it right, I'll post the recipe too.

Hope you and yours have a wonderful weekend!

Low Carber さんのコメント...

I bet the coconut milk ice cream would be great.. I have been wanting to make ice cream since I saw caveman's post.. here's a link..

http://cavemanfood.blogspot.com/2009/06/coconut-milk-ice-cream.html