Vanilla Ice Cream Base - 3g Net Carbs |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 4 |
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From The Everyday Low Carb Slow Cooker Cookbook. Per Serving: 260 calories, 3g protein, 3g net carbs, 27g fat, 146mg cholesterol, 54mg sodium Ingredients:
2 cups half-and-half |
1 cup splenda granular |
1 pinch salt |
4 egg yolks |
4 cups heavy cream |
1 1/2 teaspoons pure vanilla extract (not imitation) |
Directions:
1. Mix all ingredients together in crockpot.
2. Cover and cook on low for 2 1/2 hrs, whisking several times during cooking.
3. 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 hr more and test again.
4. Transfer the ice cream base to a bowl and let it cool completely in the refrigerator. Freeze ice cream according to ice cream freezer manufacturer's directions.
5. **Because there is no sugar in this ice cream base, it freezes very quickly and stays very hard. You may want to soften it slighly before serving.
6. 1/2 CUP = 1 SERVING.
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