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Obesity Discussion · 07-22-07, 08:02 AM

LEMONADE ICE CREAM IN A CONE

Servings: 10
Prep time: 0:00:00
Bake/Cook time: 0:00:00

Calories: 303
Fat: 29 grams
Protein: 4 grams
Carbohydrates: 7 grams
Fiber: 0 grams
Net Carbs: 7 grams
3 large lemons
3 cups heavy cream
2 large eggs
3 large egg yolks
3/4 cup granular sugar substitute
1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon almond extract
8 low-carb ice cream cones*
1. Finely grate the peel of 2 lemons; set aside grated peel.
Squeeze juice from all of the lemons, removing the
seeds but not the pulp; reserve juice (3/4 cup).
2. Pour heavy cream into a 3-quart saucepan and place
over medium heat. Add grated lemon peel to cream.
Bring to a low boil, stirring often so cream does not boil
over. Remove from heat.
3. In a large mixing bowl, combine eggs, yolks, sugar
substitute and salt. Using either a hand mixer or a
whisk, beat together until thickened and smooth.
4. Using a ladle, remove about a cup of the hot cream from
saucepan and gradually whisk into the egg mixture (this
tempers the eggs so they wont curdle). Whisking, pour
tempered egg mixture into remaining cream in
saucepan. Place over medium heat and whisk until
slightly thickened, 1 to 2 minutes. Pour into a clean
bowl, whisk in reserved lemon juice and vanilla and
almond extracts; let stand until custard is completely
cooled to room temperature, about 1 1/2 hours.
Refrigerate until well chilled, at least 2 hours or
overnight.
5. Freeze chilled base in ice cream maker according to
manufacturers directions. When the freezing process is
complete, serve immediately for soft ice cream; for
firmer ice cream, place in an airtight container and
freeze 2 to 4 hours or overnight. (Can be stored in the
freezer up to 1 month.)
6. Scoop 1/2 cup ice cream into cones or bowls and serve
immediately.
Lemonade is as much a part of summer as picnics and
vacations. Put it in ice cream form, and an old favorite is
elevated to something really special. Besides putting this ice
cream into a cone, it makes a great float with a low-carb lemonlime
soda.

07-22-07, 08:02 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,795 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Lemonade Ice Cream in a Cone LEMONADE ICE CREAM IN A CONE Servings: 10 Prep time: 0:00:00 Bake/Cook time: 0:00:00 Calories: 303 Fat: 29 grams Protein: 4 grams Carbohydrates: 7 grams Fiber: 0 grams Net Carbs: 7 grams 3 large lemons 3 cups heavy cream 2 large eggs 3 large egg yolks 3/4 cup granular sugar substitute 1/4 teaspoon salt 2 teaspoons vanilla extract 1/2 teaspoon almond extract 8 low-carb ice cream cones* 1. Finely grate the peel of 2 lemons; set aside grated peel. Squeeze juice from all of the lemons, removing the seeds but not the pulp; reserve juice (3/4 cup). 2. Pour heavy cream into a 3-quart saucepan and place over medium heat. Add grated lemon peel to cream. Bring to a low boil, stirring often so cream does not boil over. Remove from heat. 3. In a large mixing bowl, combine eggs, yolks, sugar substitute and salt. Using either a hand mixer or a whisk, beat together until thickened and smooth. 4. Using a ladle, remove about a cup of the hot cream from saucepan and gradually whisk into the egg mixture (this tempers the eggs so they wont curdle). Whisking, pour tempered egg mixture into remaining cream in saucepan. Place over medium heat and whisk until slightly thickened, 1 to 2 minutes. Pour into a clean bowl, whisk in reserved lemon juice and vanilla and almond extracts; let stand until custard is completely cooled to room temperature, about 1 1/2 hours. Refrigerate until well chilled, at least 2 hours or overnight. 5. Freeze chilled base in ice cream maker according to manufacturers directions. When the freezing process is complete, serve immediately for soft ice cream; for firmer ice cream, place in an airtight container and freeze 2 to 4 hours or overnight. (Can be stored in the freezer up to 1 month.) 6. Scoop 1/2 cup ice cream into cones or bowls and serve immediately. Lemonade is as much a part of summer as picnics and vacations. Put it in ice cream form, and an old favorite is elevated to something really special. Besides putting this ice cream into a cone, it makes a great float with a low-carb lemonlime soda. Atkins - Lemonade Ice Cream in a Cone Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________