Low Carb Dessert - Low Carb Ice Cream Recipe

Low Carb Ice Cream Recipe


2 ½ cups heavy cream

½ cup water

2 whole vanilla beans scraped (or 1 tablespoon vanilla extract)

½ cup of Splenda

8 egg yolks

　

Prepare a double boiler. Pour ½ cup cream and the water into the saucepan. Using the tip of a knife to split the vanilla bean lengthwise and scrape out the tiny black vanilla beans and add them to the saucepan. Add Splenda, egg yolks and the remaining vanilla bean hulls. Over the double boiler, stir until everything is thoroughly mixed and heated. DO NOT BOIL. Add remaining 2 cups of cream and stir until heated thoroughly. Remove vanilla bean hulls. Pour this low carb ice cream mixture into a bowl and place a piece of wax paper directly on top of the custard, making sure to cover completely. Chill for 2 hours, then follow the directions for your ice cream maker.
Yields about 4 cups of ice cream with a total of 12 carbohydrates or 3 carbs per cup.

Low Carb Dessert - Pot De Crème

Pot de crème is the name for the individual lidded porcelain jars or pots that this custard is traditionally baked in. This low carb French custard is richer than American custard due to using egg yolks instead of American who use whole eggs.


Preheat oven to 325F

6 large egg yolks
1/3 to ½ Splenda
2 cups half and half
1teaspoon low carb vanilla


Whisk egg yolks and Splenda until just blended. Stirring, bring the half and half to a simmer in a small saucepan. Gradually whisk the hot milk into the egg yolk mixture. Strain through a fine-mess sieve into a bowl or large measure with a pouring lip. Skim off any foam with a spoon. Stir in vanilla.

Pour the mixture into six 4-ounce pot-de-crème cups or ramekins. Put the lids on the cups or seal each ramekin with a snug-fitting piece of aluminum foil to prevent a skin from forming. Bake in a water bath for 40 to 60 minutes or until set but still quivery in the center when the cups are shaken. Take the cups or ramekins out of the water bath and let cool for 30 minutes, then refrigerate for at least 2 hours before serving these low carb custards.


Tips for custards doneness: (low carb or otherwise!)

Most custard should be removed from the oven as soon as the center appears quivery, like firm gelatin when the cup is gently shaken. Completely firm custard is overcooked and will turn slightly grainy.

To be doubly sure that the custard is ready, tilt the cup up at a 45 degrees angle. The center should remain firmly in place without flowing.

Insert a knife two-thirds of the way from the side of the cup toward the center. The knife should come out clean or with just a tiny smudge of low carb custard adhering.