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41 lines
1.5 KiB
HTML
41 lines
1.5 KiB
HTML
<html><head><link rel="stylesheet" href="style.css"></head><body><div class="page">
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<h1>20150630 - Sugar Free Peppermint Chocolate Chip Custard Ice Cream</h1>
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<br>
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EDIT: Photo and updated ingredients...<br>
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<br>
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<center><img src="20150630.png"></center>
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<br>
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Been experimenting with ketogenic friendly ultra-low-carb ice cream.
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This, along with bacon-wrapped sour cream, is one of the perks of the extremely high fat and low carb life style.
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First experiment didn't go as planned,
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placing the result in the freezer was a mistake.
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Apparently sugar in normal ice cream actually is the key component
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which enables the ice cream to maintain a great texture when frozen.
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Second pass, I'm keeping the result in the fridge.
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Ingredients for part one,<br>
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<br>
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1 pint - whole cream<br>
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3 - egg yokes<br>
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1/2 tsp - peppermint extract<br>
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6 drops - pure liquid stevia<br>
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<br>
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Blend everything together in a blender on high.
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Pour in a pan on the stove, stirring and slowly bring up to 160 deg F.
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Pour in a chilled container, store in fridge until chilled.
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Extra ingredients for part two,<br>
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<br>
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1 - Lindt 90% chocolate square<br>
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<br>
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Pour chilled mixture in ice cream maker,
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along with chopped chocolate square.
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Lindt 90% is better than the lower cocoa thanks to it's higher fat content.
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Churn until mixture looks like ice cream.
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Add to chilled container, store in fridge until chilled.
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Eat. Turned out awesome. Going to try higher peppermint next time and maybe another drop of stevia...<br>
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<br>
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</div></body></html>
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