{"id":776,"date":"2014-05-21T20:51:14","date_gmt":"2014-05-22T03:51:14","guid":{"rendered":"https:\/\/cookingislikelove.com\/wp\/?p=776"},"modified":"2024-06-29T12:14:53","modified_gmt":"2024-06-29T19:14:53","slug":"low-carb-ice-cream","status":"publish","type":"post","link":"https:\/\/cookingislikelove.com\/wp\/low-carb-ice-cream\/","title":{"rendered":"LOW CARB ICE CREAM"},"content":{"rendered":"

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.<\/p>\n

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.<\/p>\n

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.)<\/p>\n

Next flavour we want to try: Chocolate Peanut Butter (made with an insanely low carb cocoa and swirls of peanut butter)<\/p>\n

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Strawberry Vanilla Bean Ice Cream<\/h2>\n\n
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Ingredients<\/h3>
  • 1<\/span> vanilla bean<\/span><\/li>
  • 1<\/span> c<\/span> whipping cream + 1\/2 c water<\/span><\/li>
  • 1\/2<\/span> c<\/span> whipping cream<\/span><\/li>
  • 1\/2<\/span> c<\/span> Stevia<\/span><\/li>
  • 4<\/span> egg yolks<\/span><\/li>
  • Pinch<\/span> of salt<\/span><\/li>
  • 1 1\/2<\/span> c<\/span> of small chopped strawberries<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Slit vanilla bean in half lengthwise and scrape seeds out.<\/div><\/li>
    • In a small saucepan, combine the seeds and 1 c cream and water mix, add the bean.<\/div><\/li>
    • Bring to a simmer over medium heat, stirring often.<\/div><\/li>
    • 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.<\/div><\/li>
    • Remove from heat.<\/div><\/li>
    • Remove the bean.<\/div><\/li>
    • In a large saucepan, whisk together the egg yolks, salt, and remaining sugar.<\/div><\/li>
    • Whisk in the 1\/2 c cream.<\/div><\/li>
    • Very slowly, drizzle in the heated milk mix. You don't want those eggs to curdle!<\/div><\/li>
    • 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.<\/div><\/li>
    • Pour into a bowl, put the bean back in, and cover and put in refrigerator.<\/div><\/li>
    • Chill at least 3 hours, best overnight.<\/div><\/li>
    • Remove bean before use.<\/div><\/li><\/ul><\/div>

      Instructions for the ice cream maker<\/h4>
      • Put the clean and dry bowl into the freezer to freeze, for at least 12 hours.<\/div><\/li>
      • Click in paddle, snap on lid, and turn on.<\/div><\/li>
      • Pour chilled mix through spout and let churn for about 15-30 minutes until desired consistency.<\/div><\/li>
      • Scrape into container, fold in strawberries, cover and put into freezer.<\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n

        Notes<\/h3>
        Made in 1.4L ice cream maker from Presidents Choice<\/span><\/div><\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

        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,<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[137,113],"tags":[77],"class_list":["post-776","post","type-post","status-publish","format-standard","hentry","category-sweets","category-low-carb","tag-ice-cream"],"yoast_head":"\nLow Carb Ice Cream<\/title>\n<meta name=\"description\" content=\"Low Carb Ice Cream - Made with Stevia and lots of cream, this icecream is pure heaven to a low carber\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cookingislikelove.com\/wp\/low-carb-ice-cream\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Low Carb Ice Cream\" \/>\n<meta property=\"og:description\" content=\"Low Carb Ice Cream - 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