LOW CARB Cinnamon Ice Cream
Ingredients
3 cups heavy cream
1 cup unsweetened vanilla almond milk
24 drops FAT TO SKINY Zero Sweetener
1/8th teaspoon salt
2 eggs
¼ cup cinnamon
Pinch of cayenne pepper
4 tablespoons of cracked and crushed sugar free cinnamon candy
Sugar free whip cream for garnish
Directions
1- Place 15-18 unwrapped sugar free cinnamon candies in a quart size zip lock bag zipped 95% closed into freezer.
2- Combine heavy cream, unsweetened milk, ZERO Sweetener, and salt in a heavy saucepan.
3- Add in cinnamon and cayenne pepper stirring constantly.
4- Heat cream mixture just to a boil and remove from heat.
5- Whisk eggs in a large bowl, then add hot cream mixture in a slow stream, whisking constantly not allowing eggs to curdle.
6- Pour mixture back into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and registers 170°F on thermometer.
7- Cool completely then refrigerate overnight.
8- Remove from fridge and mix with a hand mixer or stand mixer before processing (You have to lift the spices so they don’t clump).
9- Pour into ice cream maker and start processing.
10- Remove frozen candy from freezer and 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.
11- Process per your manufactures instructions adding 3 tablespoons of crushed candy when the ice cream gets to the consistency of very very thick pancake batter but not yet fully frozen. (you want the candy pieces to mix in well)
12- Continue to process to desired thickness.
