Easy Lo-Carb

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Easy Lo-Carb Ice Cream that almost anyone can make

Ice Cream is simply an Anglaise Sauce or Custard that is frozen while continuously stirring to prevent large ice crystals from forming.

This recipe makes a very very rich dessert – because we are using just full cream rather than milk.  I portion it after freezing, and serve it as a block in a ramekin with a small spoon – because seriously I can’t understate just how rich this dish is.

Here’s a sample of my spoons – Serving,  Dessert spoon, Teaspoon and the stupidly small Mini-spoon.

Spoon sizes

Spoon sizes

 

As someone who likes food I have contempt for tricks like using small spoons to eat less – but with food this rich I find that’s how I prefer to eat this dish.  A small mini-spoon will deliver the all flavour of a giant serving spoons worth of commercial Ice Cream.

Special Equipment

The first is probably not that surprising – an Ice Cream maker.  If you feel energetic you can certainly make Ice Cream without one, as long as you are willing to vigorously stir a thick mixture of fine ice crystals for about half an hour.  Or you can buy one for under $50 that will do the job.

Ice Cream machine

Ice Cream machine

 

Next you’ll need to create a double boiler to cook the sauce.  This is just a glass mixing bowl that fits perfectly on top of a saucepan containing boiling water.  The point is to gently raise the temperature to cook the egg yolks without turning them into scrambled eggs.

DoubleBoiler

Finally you’ll need to create a fridge chiller for the glass mixing bowl.  This is just a larger bowl (than the glass mixing bowl) with a layer of ice cubes and a little water in the bottom.  To chill the glass mixing bowl, you just sit it in the larger bowl containing the ice cubes, and put the entire assembly in the fridge.

IceBath

 Easy Low-Carb Ice Cream

Nutrition Facts Serving Size 1 block Servings 16
Amount Per Serving
Calories 145 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 79mg 26%
Sodium 15mg 0%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Sugars 1g
Protein 2g 4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. wp-nutrition-label

 

Easy Lo-Carb Ice Cream
Print Recipe
This is a basic Creme Anglaise recipe using cream instead of milk that will be the base of most of our Ice Creams. It takes 3 days before you can eat it ... I hope you'll agree it was worth the time spent.
Servings
16 blocks
Servings
16 blocks
Easy Lo-Carb Ice Cream
Print Recipe
This is a basic Creme Anglaise recipe using cream instead of milk that will be the base of most of our Ice Creams. It takes 3 days before you can eat it ... I hope you'll agree it was worth the time spent.
Servings
16 blocks
Servings
16 blocks
Ingredients
Rich Anglaise sauce
Vanilla Flavoured Ice Cream
  • 1 Vanila Pod You can use Essence but avoid cheap ones that contain sugar syrup
Servings: blocks
Instructions
Vanilla Flavoured Ice Cream
  1. Split the Vanilla pot down the center with a knife and scrape out all the seeds. You'll use both the seeds AND the pot when flavouring the Cream in the following recipe, discarding the pod once it has flavoured the sauce.
Rich Anglaise sauce
  1. Add the Cream and any flavourings (eg: Vanilla seeds and Pod) to a saucepan on a gentle heat and cook while whisking gently until bubbles just start to form at the edge. Remove any flavouring components that you don't want in your Ice Cream (eg: Vanilla Pod).
  2. Boil some water in a saucepan, then reduce the temp until the pot is just simmering. Place the glass mixing bowl on top of the simmering saucepan.
  3. To the glass mixing bowl add 6 Egg Yolks, and a cup of sweetener. Whisk the mixture while it is being gently warmed by the simmering water to cook the Yolks. The time will depend on the heat of your stove - mine takes about 10 minutes.
  4. Ladle the heated Cream into the Egg Mixture while whisking making sure to blend any lumps of cooked egg yolk.
  5. Cook the mixture while whisking until it starts to thicken. You can use the wooden spoon test to see if the liquid is viscous enough to coat the back of a wooden spoon. Simply remove some from the spoon with your finger and hold the spoon vertically. If the line you marked remains distinct after a few seconds it is ready.
  6. This is your last chance to taste the sauce and add more sweetener or season it, get it just right.
  7. Now you need to rapidly chill the cooked Anglaise sauce while whisking - so put some ice cubes in the larger bowl and put the glass bowl into that, and whisk until the mixture cools down.
  8. Cover the Bowl with cling wrap and refrigerate overnight.
Ice Cream
  1. Follow the Ice Cream maker's instructions to mix the Anglaise mixture while freezing it.
  2. Add Any Swirled flavourings or textures.
  3. Once the Mixture has hardened move to a rectangular plastic container and freeze overnight.
  4. When the Ice Cream has hardened you can remove it to a chopping board and portion it with a cleaver. I generally make 16 servings because it is easy to calculate by halving lengthwise several times.
  5. Serve in a ramekin with a small spoon. (Microwave it for 15 secs if it has frozen solid)
Recipe Notes
Nutrition Facts Serving Size 1 block Servings 16
Amount Per Serving
Calories 145 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 79mg 26%
Sodium 15mg 0%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Sugars 1g
Protein 2g 4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. wp-nutrition-label
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9 Comments

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  1. Hey mate,

    I’m going to try this on the weekend. One question: did you really mean 1 cup of sweetener?

    Cheers
    Malcolm

    1. It’s all pretty much to taste – the egg in the anglaise is cooked so you can dip your finger in an taste it.

      I have tried half a cup of Cooking Splenda but found it to be not quite sweet enough, except when I made the Bacon icecream. For the rest of the ice creams the 1 cup of Splenda was plenty sweet.

      I have made this basic recipe flavoured with Bacon and Maple essence, Matcha with Black sesame seed, White Chocolate essence with Raspberry Chia swirl, Mojito (Mint herb, Rum essence and Native Lime pearls).

      I’ve also made a Pina Colada ice cream using Pineapple essence but I replaced the 600 ml of pure cream with 400 mls of Coconut cream and a cup of pure cream. Also awesome – the trick is cooking the eggs and making a real custard.

  2. Figured it out. The Anglaise is in the fridge. Tastes good enough to have on its own 🙂

    1. Awesome – yes sometimes all the Anglaise doesn’t make it into the ice cream machine here either 🙂

  3. Mmmmm, low carb affogato

  4. Love your podcasts! Can this recipe be made with xylitol? I know it is toxic to dogs, but I still need to know if i can use it. Thank you!

    1. Sure. The only thing the sucralose is contributing is sweetness, so you can use any non-nutritive sweetener.

  5. Thanks for this recipe! Any thoughts on how you would make a peppermint flavored ice-cream using this base? I have both sugar free Torani peppermint syrup and peppermint oil. Not sure how much to use and when to add. Would appreciate your best guess. -Thanks, Nicole

    1. I’d make a peppermint crisp like a toffee using erythritol with Mint essence and then add it at the end of the process to chocolate or plain ice cream.

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