HIGH-FAT-LOW-CARB ICE CREAM
Over the summer holidays I
decided to invest in an ice cream maker to attempt making my own high-fat-low-carb ice creams. There are a wide range of models available for every
type of budget. Not knowing how successful I
would be, I opted for a 20-pound model I got from Amazon. I am very happy with
it and have been making delicious ice cream ever since.
Below I’ll be sharing a couple of
different recipes that have become regulars at home.
Vanilla and Walnut Ice Cream
Ingredients:
1 cup of chopped walnuts
2 tablespoons of butter
1 tablespoon of Maple syrup
4 cups of double cream
8 teaspoons of Stevia sweetener
2/3 cup of Xylitol *
1 tablespoon of vanilla essence (a good quality one)
Melt the butter in a fry pan and brown the walnuts on a medium heat. Once they have coloured up add the maple syrup and stir until they look well coated the mixture thickens a bit, then leave on the side to
cool.
Mix all the sweeteners with the cream until dissolved and then
add the vanilla essence. Put the mixture in the ice cream maker and let it
churn until it is firm enough to be able to hold it in a spoon. On my low
budget ice cream maker it takes anything between 30 to 40mins. When ready, add
the walnuts to the mixture and mix well. Transfer it to a container and leave
it overnight to freeze.
* So far I have only managed to find xylitol online
Strawberry Clotted Cream
Ingredients:
250g Strawberries
55g xylitol
275g Clotted Cream
1 teaspoon of Balsamic vinegar
Blend the strawberries, Xylitol and balsamic vinegar in a food processor or blender.
Then add the clotted cream. Cover and chill in the fridge for 30min. Once chilled churn it in the ice cream maker until firm enough that
you can scoop with a spoon. In my ice cream maker it took no more than 20min.
Transfer it to a container and leave it overnight to freeze. Raspberries also
worked well with this recipe. The balsamic vinegar sounds weird but it enhances
the strawberry flavour.
You really can’t beat homemade ice cream.
Enjoy.
