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LEMON PINEAPPLE ICE CREAM
This refreshing ice cream
remains scoopable for almost a week. The key is in the whipping cream that I
use. Keep egg whites and add a couple of
eggs to it to make scrambled eggs. Ice cream is actually a great dessert for low-carbers. Most ice creams are easy to make low-carb, because they are already high in fat. We just need to replace the sugar with our favorite low-carb sweeteners.
The sweetener tables for all the most common scenarios are in my cookbooks for your convenience. For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively. Here is an article and video about the sweeteners. Part 1. There is another article and video here: Part 2.
8 egg yolks
Liquid sweetener to equal 1 cup sugar (250 mL)
1/2 cup fresh lemon juice (125 mL)
1/3 cup powdered allulose blend sweetener of choice (75 mL)
2 tbsp butter (30 mL)
2 tsp pineapple extract (10 mL)
2 cups whipping cream, (500 mL)
(the kind that sits on a shelf in a carton)
1 cup half and half (250 mL)
In double boiler,
combine egg yolks, liquid sucralose, lemon juice, powdered sweetener and butter. Over medium heat, bring water to a simmer and
whisk the mixture frequently until it thickens, about 10 minutes. Remove from heat and allow to cool a couple of
minutes. Stir in cream, half and half
and pineapple extract. Refrigerate
overnight. Before placing in the ice
cream maker, blend smoothly in a blender or food processor to remove any lumps.
Variation: Lemon Ice Cream: Use 1 tsp (5
mL) lemon extract. This ice cream is not
real tart. You can add more lemon juice
up to 3/4 cup (175 mL), if desired.
(5.1 g carbs)
Yield:
8 servings
1 serving
309.8
calories
5.0
g protein
30.1
g fat
0 g fiber
0 g fiber
5.5
g carbs
[Sneak a Peek: CLICK on any Cookbook cover below to view all the Photos/Recipes inside]
