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A couple of weeks ago, I got my new ice-cream maker. Cuisinart professional ice-cream maker was a bit pricey but totally worth the money! It has a built-in freezer and it's easy and quick to make an amazing ice-cream. This brand is very reliable and they also have some cheaper ice-cream makers with freezer bowls that you have to freeze before you begin your recipe. I couldn't wait to try it out and the result is my first ice-cream recipe!
While I was searching for the basic rules of ice cream making, I came across a great recipe from HolisticSquid.com that answered most of my questions. For a start, the ice-cream has to be soft and creamy with no icy bites. I adjusted the recipe for a low-carb diet and added some Greek yogurt.
How to Make Raw Eggs Safe to Eat
If a recipe calls for raw eggs and you are concerned about the potential risk of Salmonella, you can make it safe by using pasteurized eggs. To pasteurize eggs at home, simply pour enough water in a saucepan to cover the eggs. Heat to about 60 °C/ 140 °F. Using a spoon, slowly place the eggs into the saucepan. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurize the eggs and kill any potential bacteria. Let the eggs cool down and store in the fridge for 6-8 weeks.
Hands-on Overall
Serving size 2 scoops/ 130 g/ 4.6 oz
Nutritional values (per serving, 2 scoops/ 130 g/ 4.6 oz)
Net carbs4.4 grams
Protein5.8 grams
Fat29.6 grams
Calories317 kcal
Calories from carbs 6%, protein 8%, fat 86%
Total carbs4.4 gramsFiber0 gramsSugars4.1 gramsSaturated fat18.4 gramsSodium119 mg(5% RDA)Magnesium5 mg(1% RDA)Potassium56 mg(3% EMR)
Ingredients (makes 10 servings)
Instructions
- Separate the egg yolks from egg whites. Beat the egg yolks in a bowl reserving the egg whites for another use (e.g. making quick wraps or adding them to your morning omelet).
- Mix the cream with the yogurt in a large bowl. Whisk until thickened slightly and the cream forms soft peaks but don't over-whisk it. Add the egg yolks into the bowl and gently fold into the cream mixture. (Tip: For a thicker ice-cream, you can make quick custard using the whipping cream and egg yolks. To do that, follow the instructions in my Keto Eggnog Ice Cream and add the chilled custard to the yogurt.)
- Add the vanilla extract and vanilla seeds. To do that, open and scrape the vanilla bean and add the seeds into the mixture. This will boost the vanilla flavour.
- Add to the yogurt mixture with the salt and stevia and blend well.
- Pour into the ice-cream maker and process according to the manufacturer's instructions. Mine took just about 45 minutes. This varies based on the make of your ice-cream maker from 45-90 minutes.
- When done, serve immediately or freeze for 30-60 minutes if the ice-cream is too soft. To store the ice-cream, place in small containers and keep in the freezer.
- I always keep the ice-cream in rather small containers for portion control. Trust me, it's very easy to start with just a spoon and eat the whole container.
- Ice-cream straight from the freezer may be too hard but you know the trick. Microwave for 10-20 seconds or leave at room temperature for 20-30 minutes before serving.
- You can enjoy it by itself or add some fresh strawberries, top with whipped cream and garnish with fresh mint :-)
Ingredient nutritional breakdown (per serving, 2 scoops/ 130 g/ 4.6 oz)
| Net carbs | Protein | Fat | Calories |
|---|
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 1.6 g | 1.1 g | 22.8 g | 220 kcal |
| Yogurt (10% fat) |
| 2.1 g | 3.6 g | 5 g | 67 kcal |
| Egg yolk, fresh |
| 0.2 g | 1.1 g | 1.8 g | 22 kcal |
| Vanilla extract, imitation, alcohol |
| 0.1 g | 0 g | 0 g | 6 kcal |
| Vanilla extract, powder (vanilla bean) |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.4 g | 0 g | 0 g | 2 kcal |
| Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener) |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving, 2 scoops/ 130 g/ 4.6 oz |
| 4.4 g | 5.8 g | 29.6 g | 317 kcal |
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