Quote:
Originally Posted by Obesity Discussion  BASIC CUSTARD ICE CREAM Servings: 8
Prep time: 0:20:00
Bake/Cook time: 4:45:00 Calories: 340
Fat: 38 grams
Protein: 2 grams
Carbohydrates: 8 grams
Fiber: 0 grams
Net Carbs: 8 grams
3 cups heavy cream
3 large egg yolks
1 large egg
3/4 cup granulated sugar substitute
Pinch salt
1/2 teaspoon vanilla extract
1. In a medium, heavy saucepan, heat cream until bubbles
form just around the edge of the pan. Meanwhile, whisk
together yolks, eggs, sugar substitute and salt. Very
slowly whisk the hot cream into the eggs. Pour the
mixture back into the pan.
2. Place over medium-low heat and cook, stirring
constantly, just until the mixture thickens enough to coat
the back of a spoon, 1 to 2 minutes. Immediately
remove from the heat and pour into a clean bowl. Stir in
vanilla. Cover the surface of the custard with plastic
wrap and refrigerate until well chilled, about 4 hours.
Freeze according to the directions for your ice cream
maker.
This is the simplest version of egg-based, custard-style ice
cream, a perfect canvas for your favorite add-ins or flavorings. Atkins - Basic Custard Ice Cream
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet |
Oh gosh. Heavy cream? Four egg yolks? Sugar?? Honestly, this is why I've never gone near the Adkins diet. I'm sorry, I don't want to upset anyone, but, um, this is just the stuff my cardiologist told me to stay away from.
Sorry...Really. Just my 2 cents opinion, but reading those ingredients really made me shudder. Sorry again...
