|
| Our Favorite Ice Cream recipe - Adapted using sugar substitute, less lactose, more fat & protein.
We adapted the 6qt custard recipe handed down to my Wife from her Mother for a 6qt mixer.
Took out the sugar - replaced with Xylitol, Use Fairlife Milk & Heavy Cream!
If you have a wooden bucket - soak it to swell the wood together, before you start all this!
Recipe -
5 Fresh Eggs
2 cups Xylitol (or sugar/sweetner of your choice)
2-3T real Vanilla (we use 3!)
1/2t salt
1 quart of cream
Whole Fairlife milk
How we make it -
Lightly Whisk the 5 eggs in a large mixing bowl - set the bowl in a sink or somewhere safe to pour hot milk mixture into it.
In a saucepan - 2 C Xylitol (or sweetener of choice - we found Xylitol gave us less aftertaste), add a quart of milk, stir. Add heat & heat slowly to a boil, while constantly stirring (so milk doesn't scald), using a wooden or plastic spoon.
As soon as it is at a boil, take saucepan to the egg bowl. Begin whisking eggs, while slowly adding hot milk mixture (if added all at once, eggs will cook & clump). I like to pour back into my saucepan thru a metal strainer - in case there are bits of cooked egg. Take back to the stove & cook 1 additional minute.
Return to bowl & pour hot mixture in. Add Vanilla & salt. At this point I add 2T of real vanilla.
Cover with plastic wrap & set in fridge to cool completely. If you want to - you can stir mixture every 30 minutes or so.
When cool (we usually wait a few hours - but it can be used warm) - Add additional Vanilla or other flavorings. Add cream & whole milk to fill line in canister (about 3/4 full).
Freeze as directed by your mixer!
Feel free to adapt the recipe.
| |
|
Broke down finally and bought
