Its ironic that I actually don’t have that much of a sweet tooth, but like any kid who is told no, I immediately crave sweets. Due to eating low carb and trying to stick to it as much as possible, it of course means no ice cream. So I had to attempt a low carb version. Of course, due to the amount of cream in the recipe, its not low calorie. But hush. We’re talking low carb.
So while walking through Superstore yesterday, on the hunt for popsicle molds (coffee popsicles!) we spotted a relatively cheap ice cream maker. After about 10 seconds worth of decision it was put into the basket.
The recipe I used is a modification of the one in the booklet. It turned out wonderfully, giving a nice creamy ice cream, with only a slight hint of that artifical sugar taste. Both the hubby and I think the fresh strawberries helped with that, and because they’re added after, I am going to add about another 1/2 c next time. (Reflected in recipe.)
Next flavour we want to try: Chocolate Peanut Butter (made with an insanely low carb cocoa and swirls of peanut butter)
Strawberry Vanilla Bean Ice Cream
Ingredients
- 1 vanilla bean
- 1 c whipping cream + 1/2 c water
- 1/2 c whipping cream
- 1/2 c Stevia
- 4 egg yolks
- Pinch of salt
- 1 1/2 c of small chopped strawberries
Instructions
- Slit vanilla bean in half lengthwise and scrape seeds out.
- In a small saucepan, combine the seeds and 1 c cream and water mix, add the bean.
- Bring to a simmer over medium heat, stirring often.
- When milk begins to steam and small bubbles form around the edges, add 1 tbsp of the sugar (from the 1/2 c) and stir to melt.
- Remove from heat.
- Remove the bean.
- In a large saucepan, whisk together the egg yolks, salt, and remaining sugar.
- Whisk in the 1/2 c cream.
- Very slowly, drizzle in the heated milk mix. You don't want those eggs to curdle!
- Once all incorporated, cook over medium heat, stirring constantly. When the foam has disappeared and its thick enough to coat the back of a spoon (about 1-3 minutes), its ready.
- Pour into a bowl, put the bean back in, and cover and put in refrigerator.
- Chill at least 3 hours, best overnight.
- Remove bean before use.
Instructions for the ice cream maker
- Put the clean and dry bowl into the freezer to freeze, for at least 12 hours.
- Click in paddle, snap on lid, and turn on.
- Pour chilled mix through spout and let churn for about 15-30 minutes until desired consistency.
- Scrape into container, fold in strawberries, cover and put into freezer.
Notes
