VANILLA ICE CREAM:
5 egg yolks
1 cup Swerve (or Just Like Sugar)
1 cup heavy whipping cream
1 cup unsweetnened vanilla almond milk
1 tsp Celtic sea salt
In a medium saucepan place the egg yolks and sweeteners in to mix on high with a hand mixer
(TIP: Since the Just Like Sugar is all a fiber, it will “gum” up if you don’t constantly stir while adding it to the yolks).
- Whip yolks until light in color and double in size.
- Stir in the whipping cream.
- Place the saucepan onto medium heat on the stove and cook, stirring constantly (I used my hand mixer, see photo).
- Stir until thickened into a custard.
- Remove from heat and stir in the almond milk and salt.
Let cool completely (I cooled overnight…it was hard to wait!). Place into your ice cream machine and watch the magic happen within 45 or according to your ice cream maker’s directions. Freeze until set for vanilla ice cream or stir in your favorite swirl flavor to mix it up. Makes 5 servings.
crackers: http://mariamindbodyhealth.com/protein-graham-crackers-ii/
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- 5 egg yolks
- 1 cup Swerve (or Just Like Sugar)
- 1 tsp stevia glycerite
- 1 cup organic heavy whipping cream
- 1 cup unsweetnened almond milk
- 1 tsp Celtic sea salt
- Optional: 1 vanilla bean
Instructions
- ICE CREAM: Place all of the ice cream ingredients in a blender and mix until smooth.
- Place the saucepan onto medium heat on the stove and cook, stirring constantly (I used my hand mixer, see photo). Stir until thickened into a custard (make sure to heat slowly or you will get scrambled eggs!).
- Remove from heat and cool completely/overnight is optional
- Place into your ice cream machine
- Freeze until set for vanilla ice cream.
- Prep time 5 mins
- Cook time 15 mins
- Total time 20 mins
Making low sugar ice cream is tricky. If you use erythritol for a sweetener, it hardens to a ROCK! BUT if you use Swerve or Just Like Sugar, it stays nice and creamy! Another trick is to always add a pinch of salt to the mixture.
