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Obesity Discussion · 07-22-07, 09:32 AM

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.

07-22-07, 09:32 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,625 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 - Basic Custard Ice Cream 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 __________________