Low Carb Vanilla Ice Cream Base (Need Ice Cream Maker) |
|
 |
Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 16 |
|
Listed this for when I get an ice cream maker. from low carb slow cooker book. Ingredients:
2 cups half-and-half |
1 cup splenda granular, sugar substitute |
1 pinch salt |
4 egg yolks |
4 cups heavy cream |
1 1/2 teaspoons pure vanilla extract |
Directions:
1. Mix all ingredients together in crock. Cover and cook on LOW for 2 1/2 hours, whisking several times during cooking.
2. When cooking is complete, test to be sure it's ready using the wooden spoon test . Dip a clean wooden spoon into the mixture, then run a clean finger over the back of the spoon (through the mixture). If your finger leaves a trail then the base is done. If no trail , cook 1/2 hours more and test again.
3. Transfer the ice cream base to a bowl and let it cook completely in the fridge. Freeze ice cream according to ice cream freezer directions.
|
|