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

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

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.

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.

 Easy Low-Carb Ice Cream

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.

• CourseDessert
• CuisineFrench

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. CourseDessert CuisineFrench Servings 16 blocks Servings 16 blocks

Ingredients

Rich Anglaise sauce

• 6 Egg yolks
• 600 mls Pure cream
• 1 cup Sweetener I use cooking Splenda

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

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Amount Per Serving

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Calories 145 Calories from Fat 135

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% Daily Value*

Total Fat 15g 23%

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Saturated Fat 9g 45%

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Trans Fat 0g

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Cholesterol 79mg 26%

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Sodium 15mg 0%

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Total Carbohydrate 1g 0%

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Dietary Fiber 0g 0%

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Sugars 1g

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Protein 2g 4%

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* 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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