Fat To Skinny
Recipe Exchange => Desserts and Sweets => Topic started by: Doug Varrieur on May 27, 2012, 08:09:25 AM
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Low Carb Peppermint Stick Ice Cream
(https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-xpf1/t31.0-8/11154572_919460981439937_4811663126520562758_o.jpg)
Ingredients
4 tablespoons cracked and crushed sugar free peppermint candy
1 tablespoon peppermint extract
2 cups heavy cream
1 cup unsweetened vanilla almond milk
24 drops FAT TO SKINNY Zero Sweetener
1/8th teaspoon salt
3 tablespoons vanilla extract
2 large eggs
Sugar free whip cream for garnish
Directions
1. Place 10-15 unwrapped hard sugar free peppermint candies in the freezer.
2. Combine heavy cream, unsweetened almond milk, FAT TO SKINNY Zero Sweetener , vanilla extract and salt in a heavy saucepan.
3. Heat cream mixture just to a boil and remove from heat.
4. Whisk eggs in a large bowl, then add hot cream mixture in a slow stream, whisking quickly so you don’t curdle your eggs.
5. Pour mixture back into saucepan and cook over low heat, stirring constantly, until slightly thickened and registers 170°F on thermometer.
6. Pour custard into a metal bowl and let cool on counter before placing into fridge.
7. Cover and chill in fridge for at least 5 hours.
8. When your candy is frozen remove from freezer and place in a quart size freezer zip lock bag zipping the bag 95% closed.
9. Using a rolling pin or meat tenderizing mallet smack the candy a few times to crack and crush it into small pieces then return the bag to the freezer.
10. When your custard is very cold remove from fridge, stir well and pour into an ice cream maker.
11. Process per your manufactures instructions adding 3 tablespoons of crushed candy and the peppermint extract when the ice cream gets to the consistency of very very thick pancake batter but not yet fully frozen. (you want the extract and the candy pieces to mix in well)
12. Continue to process to desired thickness.
13. If your ice cream is thick enough you can serve it now, if not place in the freezer in a freezer proof container.
14. Sprinkle additional crushed candy over ice cream and garnish with whip cream when serving.
TIP- Let ice cream soften a bit on counter before serving to enjoy a creamy consistency.
(http://sphotos.xx.fbcdn.net/hphotos-prn1/545576_389364484449592_609099687_n.jpg)
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I scream,you scream we all scream for ice cream!!Yeah! :D :D I see you posted your favorite! Mine is peanut butter...Maybe the chocolate...well I like the coconut too! I 'll just make them all! :D :D :D
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This sounds and looks absolutely delish!! Am confused (as usual) where vanilla beans would be added...help!
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Typo :o j 8)ust use the extract
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what kind of ice cream maker do you use? do you like best?
Sheila
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We have a Cuisinart brand ....works great!
(http://images.hayneedle.com/mgen/master:CUI189.jpg)
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I keep the bowls for the maker in the freezer so if I want ice cream I can make it quick. ;)
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I'm glad to see an ice cream recipe!! It's my favorite treat :D (peppermint is my favorite too!)
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It's delicious!
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There are lots of ice cream recipes in the Fat to Skinny Bakery Book.Peanut butter ice cream is the bomb ;)
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Think I will make this today :)
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Red Cuisinart Ice Cream maker? Mine is white, I want red! hahahaha.... my kitchen theme is rooster red.
I'm going to enjoy finally making ice cream this summer. Last summer we were eating low carb and eating very little ice cream because it was either too expensive or too high in carbs. Wish I was on FTS all this time!
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I like to make Popsicles too. ;)
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Definitely one of my favs!!
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Are you HOT? Give this wonderful recipe a try!
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Oh My GOD! What a way to end your Labor day BBQ!!!!!!!!!