• tmacon1963

Low Carb / Keto Ice Cream Custard " Base Recipe " 4 net Carbs.

Updated: Sep 24, 2019


This Ice cream custard recipe will be the basis for as many ice cream creations that your heart my desire . Egg yolks cooked with cream to a safe temperature , sweetened with Xylitol and flavored with your favorite flavor , will produce perhaps the creamiest and most delicious Ice cream you have ever had . Feel free to add more Xylitol for a sweeter base. Also a splash of Cognac or Rum will give a nice depth of flavor


Low carb Ice cream custard “Base Recipe “


Ingredients


6 to 8 egg yolks

2 cups heavy cream

½ cup xylitol

1 cup unsweetened macadamia or coconut milk

Dash of fresh nutmeg

1 small pinch of salt

1-teaspoon lemon juice

Special equipment

Ice cream maker, candy thermometer


Preparation


I a sauce pan combine, cream, Xylitol and macadamia milk together along with egg yolks, nutmeg, lemon juice and salt. Thoroughly whisk together.

Over medium high heat cook the base mixture while whisking continually till the temperature reaches 165 degrees but not to exceed 175 degrees.

Add in flavor, Vanilla extract or Chocolate powder or whatever you prefer, adjust sweetness accordingly

Remove custard to fridge till fully chilled, then process into Ice Cream

This is Vanilla Ice Cream Custard with crushed coco nibs ,garnished with lemon zest . Bulk Xylitol available from Amazon and macadamia milk is available at Walmart


Nutrition Facts Servings 6.0 Amount Per Serving calories 352 % Daily Value * Total Fat 33 g 51 % Saturated Fat 21 g 107 % Monounsaturated Fat 10 g Polyunsaturated Fat 2 g Trans Fat 1 g Cholesterol 371 mg 124 % Sodium 43 mg 2 % Potassium 128 mg 4 % Total Carbohydrate 4 g 1 % Dietary Fiber 0 g 0 % Sugars 3 g Protein 4 g 7 % Vitamin A 31 % Vitamin C 0 % Calcium 9 % Iron 4 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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