Making Ice Cream: No Ice Cream Maker Needed!
The huge upside to this recipe is that you don't need an ice cream maker. First of all, we don't have one in our household and second, we don't want to invest in one when you can make ice cream on the stove! There are a couple simple steps to ensuring you come away with ice cream.
boiling the cream and sugar to create a condense milk. Second, combining the "condensed milk" and two yolks throughly. And, third, whisking the two until you get some froth at the time. Once in the freezer we highly suggest giving it a mix ever hour or so until you've hit your desired consistency (about 4 hours for us!)
LOW CARB ICE CREAM
COURSE: DESSERT KEYWORD: LOW CARB ICE CREAM COOK TIME: 15 MINUTESTOTAL TIME: 4 HOURS 15 MINUTESSERVINGS: 4 SERVINGSCALORIES: 231 KCAL
INGREDIENTS
1 cup Heavy Whipping Cream
1/3 cup powdered erythritol/swerve confectioners
1.5 tbsp Unsweetened Cocoa Powder
2 large yolks
1/2 tsp vanilla extract
INSTRUCTIONS
Combine the heavy whipping cream and swerve confectioner into a medium-high heat sauce pan. Bring to a boil and reduce to simmer.
Once simmering add in the coco powder and combine well. Try to get a many chunks out as possible.
In a separate bowl combine 2 egg yolks and vanilla extract. Set aside.
Continue to stir as cream, sugar and coco powder mixture starts to thicken. Once thick (as shown in video) remove from heat. Allow to cool for 5 minutes.
Once cooled slowly add the cream mixture to the yolks as you whisk with a fork or hand mixer.
Once it is all throughly combined whisk until you get a slight froth at the top.
Place into freezer for 4-6 hours, checking on it and stirring it every 1 hour. Ours was set and ready to eat at 4 hours.
TIP: If you freeze it over night you will want to let it sit out for a bit for it to be scoop-able. Enjoy!
