FROZEN CUSTARD

NANCY'S FROZEN CUSTARD
1/2 cup heavy cream *
1/3 cup Carb Countdown 2% milk *
3 egg yolks
Liquid Splenda equivalent to 1/2 cup sugar
1 packet SweetOne or 2 teaspoons other sweetener of your choice, optional
1/8 teaspoon xanthan gum, optional
1/2 teaspoon vanilla

In a medium saucepan, whisk together the cream, milk, egg yolks and sweeteners. Gradually whisk in the xanthan gum. Cook on low heat, whisking constantly, just until it starts to come to a simmer and becomes thickened. Do not let the mixture boil. Remove from the heat and chill in ice water. Whisk in the vanilla and cool completely.

Pour into an ice cube tray and freeze at least 4 hours. Once the cubes are frozen solid, take them out of the tray and store in the freezer in an airtight container until 1 hour before serving time. Place the frozen ice cream cubes in a food processor, with the chopping blade inserted, and let them stand at room temperature 1 hour or 30 minutes if it's a very warm day. Start checking the cubes after 30 minutes. You can tell if the cubes are ready if you can easily break them up with a fork but there is no liquid in the bottom of the processor. Process until the ice cream is smooth and creamy, scraping down the sides of the processor as needed. If the processor is acting a bit sluggish, add a teaspoon or so of water to help it get moving. Serve at once and do not refreeze for more than a few minutes before serving.

Makes 2 small servings

* Or use all half and half in place of the cream and milk.

TIP: If the cubes don't easily pop out of the tray, fill the kitchen sink with about an inch or two of very hot water. Set the tray in the water for a few seconds or until the cubes can be popped out of the tray.

With heavy cream and milk:
Per Serving: 314 Calories; 30g Fat; 7g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs

With half and half:
Per Serving: 224 Calories; 19g Fat; 7g Protein; 5g Carbohydrate; trace Dietary Fiber; 5g Net Carbs

This is a very rich ice cream and has a nice creamy texture. I used half and half and it came out just fine. My only complaint is that I detected what I think is a faint tinny aftertaste of the AceK or possibly the xanthan gum. I will leave them out next time. If you use half in half, instead of cream, don't let the cubes thaw too long. Ice cream made with half and half seems to come out softer than with heavy cream. This is the first homemade low carb ice cream that I've made that didn't seem to lose its sweetness after the first couple bites. I don't think that it's due to the AceK because I also put that in my Mint Chocolate Chip ice cream and it didn't help. It's more likely to do with either the eggs or the cooking or both. This recipe makes a smaller batch than some of my other ice cream recipes.

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