Low-Carb Creamy Vanilla Froyo

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A couple of weeks ago, I got my new ice-cream maker. Cuisinart professional ice-cream maker was a bit pricey but totally worth the money! It has a built-in freezer and it's easy and quick to make an amazing ice-cream. This brand is very reliable and they also have some cheaper ice-cream makers with freezer bowls that you have to freeze before you begin your recipe. I couldn't wait to try it out and the result is my first ice-cream recipe!

While I was searching for the basic rules of ice cream making, I came across a great recipe from HolisticSquid.com that answered most of my questions. For a start, the ice-cream has to be soft and creamy with no icy bites. Adding alcohol-based vanilla extract prevents it from getting too hard, while arrowroot powder helps with thickening. I adjusted the recipe for a low-carb diet and added some Greek yogurt :-)

Hands-on5-10 minutesOverall45-60 minutes

Nutritional values (per serving, 2 scoops)

Macronutrient ratio: Calories from carbs (6.6%), protein (7.4%), fat (85.9%)

Ingredients (makes 10 servings)

• 2 ¹/₂ cup heavy whipping cream, 30-40% fat (600g / 21.2 oz)
• 2 cups full-fat Greek yogurt, 10% fat (500g / 17.6 oz)
• 4 large egg yolks (free-range or organic)
• 2 tbsp alcohol-based vanilla extract (or 2 tbsp vodka + sugar-free vanilla extract)
• 2 vanilla beans
• 1 tbsp arrowroot powder
• ¹/₂ cup Erythritol (non GMO), powdered (80g / 2.8 oz) or other healthy low-carb sweetener from this list
• 15-25 drops Stevia extract (Clear / Vanilla)
• ¹/₄ tsp salt (I used pink Himalayan)

Note: Due to the slight risk of Salmonella or other food-borne illness, you should use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).

Instructions

1. Separate the egg yolks from egg whites. Beat the egg yolks in a bowl reserving the egg whites for another use (e.g. making quick wraps or adding them to your morning omelet). Make sure the cream is chilled and place together with the yogurt in a large bowl. Whisk until thickened slightly and the cream forms soft peaks but don't over-whisk it. Add the egg yolks into the bowl and gently fold into the cream mixture.
2. Add alcohol-based vanilla bean extract. If you don't have one, just add the same amount of vodka and sugar-free vanilla extract.
3. Open and scrape the vanilla bean and add the seeds into the mixture. This will boost the vanilla flavour!
4. Erythritol doesn't dissolve easily unless heated up. For a smoother texture you can blend it until powdered.
5. In a small bowl, mix the powdered Erythritol with arrowroot powder. This will help you avoid clumps.
6. Add to the yogurt mixture with the salt and stevia and blend well.
7. Pour into the ice-cream maker and process according to the manufacturer's instructions.
   Note: mine took just about 45 minutes. This varies based on the make of your ice-cream maker from 45-90 minutes.
8. When done, serve immediately or freeze for 30-60 minutes if the ice-cream is too soft. To store the ice-cream, place in small containers and keep in the freezer.
9. I always keep the ice-cream in rather small containers for portion control. Trust me, it's very easy to start with just a spoon and eat the whole container!
   Note: Ice-cream straight from the freezer may be too hard but you know the trick. Microwave for 10-20 seconds or leave at room temperature for 20-30 minutes before serving!
   You can enjoy it by itself…
   … or add some fresh strawberries, top with whipped cream and garnish with fresh mint :-)

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