Ice CreamThis simple, creamy, vanilla ice cream base can be churned as is, for delicious, classic (yet low-calorie!) vanilla ice cream, or it can be used as a blank canvas to create a wide range of interesting flavors.
* Los carbohidratos netos te ayudan a rastrear los carbohidratos que afectan los niveles de azucar en la sangre. La fibra dietetica y el edulcorante SOLA se deben restar del total de carbohidratos ya que tienen un impacto minimo en el azucar en sangre.
ServesMakes: 8 servings
Prep time: 35 minutes (plus chilling and freezing)
Cooking time: 10 minutes
- 2 cups (480 ml) heavy/double cream
- 1 cup (240 ml) whole milk
- 2/3 cup (125 g) Sola
- Place all of the ingredients except for the egg yolks, into a saucepan and heat until the mixture is close to boiling, (but do not let it boil) then remove from the heat.
- Place the egg yolks in a large bowl and pour the cream mixture over them while whisking continuously.
- Return the mixture to the pan and heat over very low heat until it thickens slightly and coats the back of a spoon. Do not allow the mixture to boil.
- Remove the pan from the heat and pour the mixture through a sieve or fine mesh strainer into a large bowl. Cool the custard for at least four hours, or preferably overnight.
- Place the custard into an ice cream machine and churn until frozen (approximately 20 to 25 minutes).
- Scoop the ice cream into storage containers and immediately place them in the freezer for at least three hours before enjoying.
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