Low Sugar Vanilla Ice Cream
You don’t have to have an ice cream machine to make this!
Serves: 12Hands-on: 30 minutesTotal: 1 day 30 minutesDifficulty: Easy
- 1 quart heavy cream
- 6 egg yolks
- 1 quart whole milk
- 1 cup Equal Spoonful
- ½ tsp. salt
- 2 Tbsp. vanilla extract
- 3 egg whites
- Oil a 9" × 5" metal bread loaf pan. Line the pan with 2 layers of plastic wrap, leaving at least a 4" overhang on the long sides. Freeze the pan for 30 minutes.
- Using an electric mixer, whip the heavy cream until it thickens, but is still somewhat loose (before soft peaks form). Beat in the egg yolks, whole milk, sweetener, salt, and vanilla until the mixture is not quite as thick as regular whipped cream.
- In a separate bowl, beat the egg whites until they hold soft peaks. Fold the egg whites into the whipped mixture until uniformly blended. (If you have an ice cream machine, add the mixture to the prepared machine following the manufacturer’s instructions.) Pour the mixture into the chilled pan, cover with foil, and freeze for 24 hours until solid.
- Place your food processor bowl and blade in the freezer. Dip the metal loaf pan into hot water for 5 seconds to ease in removing the plastic-wrapped ice cream. Firmly pull up on the plastic wrap and remove the ice cream loaf. Peel off the plastic wrap. Cut the loaf into thick slices with a large knife, slicing off only the amount desired to be served. Cut each slice into 4 chunks, immediately put these chunks into the chilled food processor bowl, and begin to process in 5-second pulses, adding as little milk or cream as needed to make the ice cream smooth. Scrape down the sides of the bowl as necessary. Serve immediately when the ice cream is smooth in texture.