Who wants some low carb custard ice cream??
I do, I do!
Ice cream is a ‘proper’ LCHF dessert, because there’s no fiddling around with flours and adding of things to make it ‘like the original version’, you simply replace the sugar with a low carb / banting alternative. You can even leave out the sweetener altogether…
It really is a pure LCHF dessert.
This ice cream is custard-based and is really rich and decadent.
It freezes well and delivers an ultra-smooth texture.
[recipe title=”Low Carb Cardamom Spice Custard Ice Cream” servings=”6-8″ time=”30mins + freezer time” difficulty=”easy”]
You will need:
5 egg yolks
2-3 tbs xylitol
2 tsp vanilla essence
3 cups cream
2 cardamom pods, crushed open
1/2 tsp cinnamon
pinch of nutmeg & dried ginger
You don’t need an ice cream maker for this one…
Heat the cream over medium heat in a small saucepan – it should be hot, but not too hot and definitely not boiling.
In a mixing bowl, whisk together the egg yolks, xylitol and vanilla.
Whisk the heated cream into the yolk mixture and return it to the saucepan.
Add the spices.
Heat it very gently over low heat, while you stir, until it thickens and covers the back of a spoon.
Let it cool overnight and then either prepare it in an ice cream maker, or simply pour into containers and freeze.
If you’re not using an ice cream maker, make sure you remove the ice cream from the freezer at least 30 minutes before serving, to allow it to soften.
You can use this recipe as your low carb custard ice cream base and play around with different flavours, but if you enjoy a chai-vibe, then you’ll love this one!
I’d love to hear from you – let me know if you enjoyed it and don’t forget to share! X