Want to try my ice-cream? Don't have to have an ice cream maker. Following works:_
mix two egg YOLKS with 10 teaspoons canderel (or similar) POWDER until you get a yellow gooey mix. To separate the yolks from the whites, just crack the eggs into your hands and let the white run out between your fingers. (Doesn't work if you break the egg yolk when you crack the egg!)
Add 250 mlls milk (full cream, low fat, doesn't matter) and 60mls of strawberry 'crusha' milkshake powder - (Low carb/sugar variety) to the yellow goo and mix up to get a pink mixture.
In a separate bowl, beat (whisk) 150mls of double cream until it starts to go stiff - not solid, just so you get little peaks when you lift the cream a bit.
Add the pink stuff to the cream, and mix it all up. If you have an ice cream maker, put it in. If not, put the bowl in the freezer and take it out to stir REGULARLY (every 15 mins?) until it sets to the right consistency. (NOT totally frozen)
At this stage, I take it out and put it into about 6 little separate bowls (ramekins), cover them in clingfilm and then foil, and put in freezer to keep.
When you want one, take it out and stand it in the fridge for about 30 mins before eating to let it soften a little.
Sounds complicated, but the whole process with the mixtures only takes about ten mins when you're used to it.
Each ice cream is about 1.7 grams carbs
No comments:
Post a Comment