Here is my first attempt at ice cream making -- Vanilla Bean Ice Cream...
The ice cream begins with a custard base. I just used my regular custard recipe and swapped out the granulated sugar for granulated Splenda, and used all heavy whipping cream instead of a half cream / half whole milk ratio.
In the first step I add 3/4 cups of Splenda, cream, a pinch of salt, the seeds from the vanilla beans, and the beans themselves to a saucepan. Heat the mixture till it scalds and then cover and allow to steep for 30 minutes.
Meanwhile whisk the egg yolks in a 1/4 cup of Splenda.
You want the mixture to be smooth and creamy with no lumps.
Transfer the mixture to another pot and set aside.
Remove the vanilla beans and while whisking constantly, slowly pour the still warm milk mixture into the egg yolks.
Over medium heat, stir the mixture constantly with a wooden spoon until the mixture thickens and starts to coat the spoon. Do not allow the mixture to boil or it will curdle.
When the custard base is cooked pour it through a fine-mesh sieve to remove all the bits debris from the vanilla beans.
You will end up with a smooth, creamy ice cream base / custard that is good enough to eat just as it is...
But no, into the ice cream maker it goes. I use a Cuisinart ICE-21R Ice Cream Maker, and in about 15 minutes I have ICE CREAM. Yummy, delicious, lovely, ICE CREAM. Who said you can't have dessert on a Low Carb.
Open wide, here comes a spoon full....
Low Carb Vanilla Bean Ice Cream
- 4 cups heavy whipping cream
- 1 cup granulated Splenda, divided
- 1/8 teaspoon salt
- 2 vanilla beans, split in half lengthwise and seeds scraped
- 4 egg yolks
- 2 teaspoons pure vanilla extract
- Over medium heat warm the cream, 3/4 cups of Splenda, and salt in a medium saucepan.
- Scrape the seeds from the vanilla beans into the cream/Splenda mixture. Add the bean skins to the mixture.
- Turn off the heat, cover the pan and allow it to steep for 30 minutes.
- Meanwhile whisk the egg yolks and 1/4 cup Splenda until smooth and creamy. Transfer the egg mixture to a second sauce pan.
- Remove the vanilla bean skins from the cream/sugar mixture. While whisking constantly, slowly pour the still warm cream mixture into the saucepan containing the egg yolk mixture. Make sure you constant whisk the yolks as you pour the warm milk into it. You will end up with scrambled eggs if you don't whisk the egg yolks as the warm cream is introduced.
- Place the saucepan on medium heat and stir the mixture constantly until the mixture begins to thicken and coats the back of a wooden spoon. About 8 minutes. DO NOT ALLOW THE MIXTURE TO BOIL.
- When the ice cream base is cooked to the appropriate consistency, pour the mixture through a fine-meshed sieve to remove any lumps and bits of vanilla bean bark.
- Stir in the vanilla extract and leave bowl on the counter until it cools.
- Once the mixture is cool, cover and refrigerate until completely chilled. At least 8 hours or overnight.
- When the ice cream base is chilled, churn the ice cream according to the ice cream makers instructions.