LEMON PINEAPPLE ICE CREAM

LEMON PINEAPPLE ICE CREAM

This refreshing ice cream remains scoopable for almost a week. The key is in the whipping cream that I use.  Keep egg whites and add a couple of eggs to it to make scrambled eggs. Ice cream is actually a great dessert for low-carbers.  Most ice creams are easy to make low-carb, because they are already high in fat.  We just need to replace the sugar with our favorite low-carb sweeteners.

8 egg yolks

Liquid sweetener to equal 1 cup (250 mL)

  sugar

¹/₂  cup fresh lemon juice (125 mL)

¹/₃  cup powdered erythritol (75 mL)

2 tbsp butter (30 mL)

2 tsp pineapple extract (10 mL)

2 cups whipping cream, (750 mL)

  (the kind that sits on a shelf in a carton)

1 cup half and half (125 mL)

In double boiler, combine egg yolks, liquid sweetener, lemon juice, erythritol and butter.  Over medium heat, bring water to a simmer and beat the mixture frequently until it thickens, about 10 minutes.  Remove from heat and allow to cool a couple of minutes.  Stir in pineapple extract, cream and half and half.  Refrigerate overnight.  Before placing in the ice cream maker, blend smoothly in a blender or food processor to remove any lumps.

Variation:  Lemon Ice Cream:  Use 1 tsp (5 mL) lemon extract.  This ice cream is not real tart.  You can add more lemon juice up to ³/₄ cup (175 mL), if desired.

(5.1 g carbs)

Yield:  8 servings

1 serving

309.8 calories

5.0 g protein

30.1 g fat

5.5 g carbs