Basic Custard Ice Cream Recipe
Cook Time: 240 Minutes
Phase: Phase 2
3 cup HEAVY CREAM Whole Foods Market, Inc.
3 large Egg Yolk
1 large Egg (Whole)
0 1/2 tsp Vanilla Extract
0 3/4 cup Sucralose Based Sweetener (Sugar Substitute)
0 1/8 tsp SALT Morton Salt, Inc.
- In a medium heavy saucepan, heat cream until bubbles form just around the edge of the pan. Meanwhile, whisk together yolks, eggs, sugar substitute and salt.
- Very slowly whisk the hot cream into the eggs. 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.
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).