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Ice Cream


Basic No/Low Carb Ice Cream Recipe
You need an Ice Cream maker
The recipe makes about 6 servings.

Vanilla Ice Cream

1 ½ Cups of Light Cream
3 Cups Heavy Cream
2 Cups Splenda
3 Tbl Vanilla

Note: I’ve used one quart of Heavy cream instead of the mix of light and heavy cream.

Mix all ingredients together.  Pour into your ice cream maker.  Blend until heavy custard consistency.  About 35 minutes.   Remove quickly and empty into single serving dishes.  Store in Freezer – but once fully frozen – take out about 20 minutes before serving to allow it to slightly soften.

Alternative with Egg Yolks:  This makes a richer and smoother ice cream.

4 Egg Yolks

DIRECTIONS:

Combine the cream in a saucepan and bring to boiling point. Remove from heat and add the vanilla.

Whisk together the egg yolks and sweetener. Gradually whisk in the cream mixture. Return the mixture to a saucepan and cook over low heat for about 5-7 minutes, whisking gently, until the mixture thickens. Let cool and refrigerate before freezing in an ice cream machine as above

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The following are not Plan A – but once you have reached Goal weight – some people add a small amount of fresh Berries back into their diet.

Strawberry Ice Cream

Follow above recipe. Add the following 10 minutes before Ice cream is done.

In a blender mix ½ cup of sliced strawberries with ½ cup of Splenda and 1 Tbl lemon juice. Pour into Ice Cream mixture with one cup of thinly sliced strawberries and 3-5 drops of red food coloring.

Blueberry Ice Cream – Substitute blender whipped Blueberries and blue food coloring. (Do not add whole blueberries, they turn into rocks when frozen)

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