New ice cream maker for low carb treats
I bought myself an ice cream maker as a Christmas toy. I also sent for some natural flavourings of vanilla, strawberry, cherry, almond and raspberry. The ice cream maker is only small as I don't have very much space in my kitchen. Consequently it is a model that needs the bowl to be kept in the freezer overnight before making the ice cream. I blended 350 ml of single cream with 350ml of double cream and heated it in a saucepan until it was nearly boiling. Meanwhile, I separated three eggs and whisked up the yolks. Once the cream mixture was hot I added 2 tablespoons of erythritol and gave it a good stir and left it for ten minutes to cool. I poured the cream mixture onto the whipped egg yolks and stirrred it to mix. Then I strained the mixture through a sieve into a clean saucepan and heated it carefully unttil it thickened enough to coat the back of wooden spoon. I added a teaspoon of vanilla and gave it a good stir and then poured it into a glass bowl. I covered the bowl and left it to cool, stirring it occasionally to prevent a skin forming. Once the mixture was cold I added it to the ice cream maker. Hey presto! 25 minutes later I had a thickened creamy mass that hardened rapidly in the freezer.
I have tasted it, and I am really pleased with it. As well as plain ice cream, I now have the possibility of desserts such as trifles, with almond cake, sugar free jelly and ice cream. I have a lot of new flavours to try as well, which I am looking forward to.
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