Post by SugarBane on Jan 26, 2004 15:54:14 GMT -5
Chocolate Ice Cream
1 1/2 C. Whipping Cream
6 Packets of Splenda<use less to make semi-sweet Chocolate Ice Cream>
1/4 C. Nestles Cocoa<only use Nestles>
4 egg yolks
1 t. real vanilla
If you have an ice cream maker, you can make this recipe into real ice cream. If not, just freeze after completing the recipe, and you'll have soft ice cream - like Dairy Queen.
This is a 2 day project - just so you know. And it also isn't for everyday. Just a treat for us chocoholics!
First, mix cocoa, cream & half & half together in sauce pan. Put on low heat & stir constantly until it just before it boils.<you'll see a slight skim on the top - that mean's it's scalded which is what you want.> Then beat the egg yolks until frothy in separate bowl. Add 2 T. of the hot cream mixture into the egg yolks - stir. Repeat this twice. Then gradually spoon the egg/cream mixture back into the hot cream. Stir after you spoon each time. Put the egg yolk/ cream mixture back on the stove on low heat. Stir constantly until it starts to thicken - almost to a boil again. Remove from heat & stir every 5 minutes for 15 to 20 minutes. Add the vanilla, stir, cover & refrigerate overnite.
Next day, add the Equal. If you have an ice cream maker, put mixture in & churn for 15 minutes. Put into a freezer bowl & cover the ice cream with wax paper. Press the wax paper down on top of the ice cream to prevent ice crystals from forming. Freeze. It should be ready to eat after a couple of hours. If you leave the ice cream in for longer periods, take it out of the freezer 1/2 hr. before serving & put in the refrigerator to soften. Always replace the wax paper after you dish it out & return the ice cream to the freezer.
Makes 2 cups of ice cream. 4 servings of 1/2 c. each
Per serving: 6.08 Grams of Carb, 6.125 Grams of Protein
French Vanilla Ice Cream
1 1/2 C. Whipping Cream
4 Packets of Splenda
4 egg yolks
2 T. real vanilla
If you have an ice cream maker, you can make this recipe into real ice cream. If not, just freeze after completing the recipe, and you'll have soft ice cream - like Dairy Queen.
First, mix cream & half & half together in sauce pan. Put on low heat & stir constantly until it just before it boils.<you'll see a slight skim on the top - that mean's it's scalded which is what you want.> Then beat the egg yolks until frothy in separate bowl. Add 2 T. of the hot cream mixture into the egg yolks - stir. Repeat this twice. Then gradually spoon the egg/cream mixture back into the hot cream. Stir after you spoon each time. Put the egg yolk/ cream mixture back on the stove on low heat. Stir constantly until it starts to thicken - almost to a boil again. Remove from heat & stir every 5 minutes for 15 to 20 minutes. Add the vanilla, stir, cover & refrigerate overnite.
Next day, add the Equal. If you have an ice cream maker, put mixture in & churn for 15 minutes. Put into a freezer bowl & cover the ice cream with wax paper. Press the wax paper down on top of the ice cream to prevent ice crystals from forming. Freeze. It should be ready to eat after a couple of hours. If you leave the ice cream in for longer periods, take it out of the freezer 1/2 hr. hour before serving & put in the refrigerator to soften. Always replace the wax paper after you dish it out & return the ice cream to the freezer.
Makes 2 cups of ice cream, 4 servings of 1/2 c. each
Per serving: 4.58 Grams of Carb, 6.125 Grams of Protein
1 1/2 C. Whipping Cream
6 Packets of Splenda<use less to make semi-sweet Chocolate Ice Cream>
1/4 C. Nestles Cocoa<only use Nestles>
4 egg yolks
1 t. real vanilla
If you have an ice cream maker, you can make this recipe into real ice cream. If not, just freeze after completing the recipe, and you'll have soft ice cream - like Dairy Queen.
This is a 2 day project - just so you know. And it also isn't for everyday. Just a treat for us chocoholics!
First, mix cocoa, cream & half & half together in sauce pan. Put on low heat & stir constantly until it just before it boils.<you'll see a slight skim on the top - that mean's it's scalded which is what you want.> Then beat the egg yolks until frothy in separate bowl. Add 2 T. of the hot cream mixture into the egg yolks - stir. Repeat this twice. Then gradually spoon the egg/cream mixture back into the hot cream. Stir after you spoon each time. Put the egg yolk/ cream mixture back on the stove on low heat. Stir constantly until it starts to thicken - almost to a boil again. Remove from heat & stir every 5 minutes for 15 to 20 minutes. Add the vanilla, stir, cover & refrigerate overnite.
Next day, add the Equal. If you have an ice cream maker, put mixture in & churn for 15 minutes. Put into a freezer bowl & cover the ice cream with wax paper. Press the wax paper down on top of the ice cream to prevent ice crystals from forming. Freeze. It should be ready to eat after a couple of hours. If you leave the ice cream in for longer periods, take it out of the freezer 1/2 hr. before serving & put in the refrigerator to soften. Always replace the wax paper after you dish it out & return the ice cream to the freezer.
Makes 2 cups of ice cream. 4 servings of 1/2 c. each
Per serving: 6.08 Grams of Carb, 6.125 Grams of Protein
French Vanilla Ice Cream
1 1/2 C. Whipping Cream
4 Packets of Splenda
4 egg yolks
2 T. real vanilla
If you have an ice cream maker, you can make this recipe into real ice cream. If not, just freeze after completing the recipe, and you'll have soft ice cream - like Dairy Queen.
First, mix cream & half & half together in sauce pan. Put on low heat & stir constantly until it just before it boils.<you'll see a slight skim on the top - that mean's it's scalded which is what you want.> Then beat the egg yolks until frothy in separate bowl. Add 2 T. of the hot cream mixture into the egg yolks - stir. Repeat this twice. Then gradually spoon the egg/cream mixture back into the hot cream. Stir after you spoon each time. Put the egg yolk/ cream mixture back on the stove on low heat. Stir constantly until it starts to thicken - almost to a boil again. Remove from heat & stir every 5 minutes for 15 to 20 minutes. Add the vanilla, stir, cover & refrigerate overnite.
Next day, add the Equal. If you have an ice cream maker, put mixture in & churn for 15 minutes. Put into a freezer bowl & cover the ice cream with wax paper. Press the wax paper down on top of the ice cream to prevent ice crystals from forming. Freeze. It should be ready to eat after a couple of hours. If you leave the ice cream in for longer periods, take it out of the freezer 1/2 hr. hour before serving & put in the refrigerator to soften. Always replace the wax paper after you dish it out & return the ice cream to the freezer.
Makes 2 cups of ice cream, 4 servings of 1/2 c. each
Per serving: 4.58 Grams of Carb, 6.125 Grams of Protein