Basic Custard Ice Cream
4.8g
Net Carbs
3.6g
Protein
35.3g
Fat
0.0g
Fiber
345
Calories
Cooking tip: Atkins Treats make great ice cream toppings, like chocolate covered almonds or crumbled peanut butter cup (just pay attention to net carbs whenever you add ingredients).
Ingredients:
- 1 large Egg (Whole)
- 1/8 teaspoon Salt
- 3/4 cup Sucralose Based Sweetener (Sugar Substitute)
- 1/2 teaspoon Vanilla Extract
- 3 cups Heavy Cream
- 3 large Egg Yolks
Directions:
- In a heavy bottom medium saucepan over medium heat, warm cream until bubbles form just around the edge of the pan.
- In a medium heat-resistant bowl, whisk together yolks, eggs, sugar substitute and salt. While constantly whisking the egg mixture, add hot cream in a thin steam until incorporated.
- Pour the mixture back into the pan, place over medium-low heat and cook, stirring constantly, just until the mixture thickens enough to coat the back of a spoon, 1 to 2 minutes.
- Immediately remove from the heat and pour into a clean bowl. Stir in vanilla. Cover the surface of the custard with plastic wrap and refrigerate until well chilled, about 4 hours.
- Freeze according to the directions for your ice cream maker.
