My low-sugar, low-carb homemade ice cream recipe

All of the recipes I found on the Internet either had something I can't eat, or were missing something in taste, so I made up my own recipe.

After making it yesterday, I altered the recipe from the one I posted on the Iodine board. This is really easy to play with -- change the amounts of things until you get what you like - as long as everything is about 2 to 2 1/4 cups total.

Ingredients

3 med eggs, pasteurized or cooked the way you have to cook raw eggs to make icecream

1/2 c Xylitol (+/- for your own tastes)

Cook the eggs and add the Xylitol a bit at a time until it's all stirred in.

In a big bowl cream together (I used a scraper, but probably should use a mixer on low-medium):

1/2 C Ricotta Cheese (you could substitute yogurt here)
1/8 C Cream Cheese
3/4 C Whipping Cream
1/2 C Evaporated Milk
1 Tbs Vanilla extract (I use Mexican, but any kind will do, even different flavors)
a little water to smooth

Once the cheese mixture is creamy, and the egg Sugar is cooled, add the eggs to the big bowl and stir until it's good and ready. Cool again in the frig, then pour into your icecream maker (I use a Cuisinart).

Near the end of the cycle you can add anything you like - low carb chocolate chips/candy pieces, fruit (I used my own apricots), coconut, nuts, etc.

It has a different texture. I'd probably play with mixing a little better to get it more creamy next time. I did end up adding a little water at the end of the cycle so it would be more creamy. This recipe can be made by substituting all Whipping cream/evaporated milk for the cheese.

You can also whip the eggs to medium peaks instead of adding them liquidy, but if you do that you have to whip them to peaks, add the Sugar a little at a time while continuing to whip, then whip again until peaks form, then fold it into the cheese.

:)
if you try it, let me know what you think.

peace

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