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0 Sun September 18, 2011
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Description: Low carb ice cream (Chocolate) requires ice cream maker
Ingredients: 7/8 cup whole milk 6 oz. baking chocolate ...chill in freezer in advance ... broken into small pieces 5/8 cup erythritol granules 5/8 cup oligofructose powder or granules (“Sweet Perfection” or other brand) 2 cups heavy cream, very cold 1 tbs. vanilla extract
How To Prepare: Heat whole milk until just bubbling at edges in double boiler Meanwhile, break up chocolate into small pieces and put in blender with about 1/3 cup of the erythritol: pulse at highest speed, loosening any compacted material, until finely ground and uniform. Add to hot milk, and the remaining erythritol and the oligofructose and blend with hand blender until smooth. Transfer to a chilled 1˝ quart+ pourable large measuring cup and let cool to room temperature. Add heavy cream and vanilla and mix thoroughly. Chill well in refrigerator. Add to prepared ice cream machine, and run according to manufacturer's directions, although it will take somewhat longer... perhaps 40 min. The oligofructose helps make the erythritol less prone to recrystallize. Variation: add pecan pieces or frozen berries right before end, to taste
Number of Servings: 6
Carbs per serving - include all nutritional information if known: Not measured
Preparation Time: 45 min.
Effort (Easy, Average, Difficult): moderate
Junior LCF Member
 
Posts: 26
Registered: June 2011
Location: North Hollywood, CA




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