It is that time of year and if you are like me and have a soft spot for ice-cream then these can fill the void.
I ADORE ice-cream
I would crawl over hot coals for the stuff and have been known to lie to my children about the existence of ice-cream in the freezer!
Sooooo, I have two recipes for you.
They are simple and don't use too many ingredients, which I really like.
I made the custard for this one in the bellini but it can be done stove top just as easy. For the puritan banters this would be totally unacceptable but hey, you gotta live a little in summer. and. ice-cream!
Salted Caramel Ice-cream
Ingredients:
6 pitted fresh dates
400ml coconut cream
2 whole eggs
1tsp himalayan salt
1tsp vanilla essence
125ml pouring cream
1tbs yacon syrup
1tsp xantham gum powder
1tsp lucuma
Method:
Blend dates, vanilla, lucuma, xantham gum and eggs together.
In a pan heat coconut cream to a simmer, stir in date mix and add yacon syrup (you can go without this or add a sweetener of your choice. I use this as it is reasonably low in carbs and adds a nice flavour)
Bring to simmer and stir until mix starts to become thicker.
Once it resembles a custard, add your salt and remove from heat and chill in fridge.
Once cool, whisk through the pouring cream and then place in sealed container in freezer.
This is where you can use your ice-cream maker and follow usual method.
If you don't have an ice-cream maker then just remove every hour or so and give a whisk.
You only need do this 2-3 times.
You will need to remove from freezer at least 30min before using, like most home made ice-cream it will go really hard. Alternatively you can use ice-cream moulds that make it much easier to handle.
You can also eat it much sooner!
makes 15 serves. 2.3gr carbs per serve
My kids love this one, for me it is too much cream, however using cream makes it a great source of fat and really low carb
Traditional Vanilla Ice-cream
Incredients:
600ml pouring cream
2tbs vanilla essence
2 vanilla beans split and scraped (use it all)
pinch salt
1.5tbs great lakes gelatin
1/4c water
Method:
Dissolve the gelatin in the water and set aside.
In a saucepan heat cream with vanilla, beans and paste until you have a simmer. let simmer for about 20 min until it has reduced and developed a really lovely vanilla flavour.
Remove beans and let cool slightly.
Whisk through gelatin, then transfer to a container and chill in fridge.
Once cool whisk again then follow same procedure as above for whisking/freezing or use your ice-cream maker or moulds.
makes 15serves, 1.1gr carb per serve
makes 15serves, 1.1gr carb per serve
