Ingredientes para Very Low Calorie Vanilla Ice Cream
- Nonfat Dry Milk Powder
- Cornstarch
- Hood Carb Countdown Milk
- Splenda Granular
- Vanilla
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Cómo preparar Very Low Calorie Vanilla Ice Cream
- In a medium bowl, sift together 1/4 cup erythritol (or your preferred sugar substitute), 1/4 teaspoon xanthan gum, and 1/8 teaspoon salt.
- In a separate bowl, whisk together 2 cups skim milk (or your preferred low-fat milk), 1 teaspoon vanilla extract, and 1/2 teaspoon vanilla bean paste (optional).
- Gradually whisk the dry ingredients into the wet ingredients until fully combined and smooth.
- Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil.
- Remove from heat and let cool completely. Transfer to a covered container and chill in the refrigerator for at least 4 hours, or preferably overnight.
- Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches your desired consistency. This usually takes about 20-30 minutes.
- Transfer the ice cream to an airtight container and freeze for at least 2-3 hours to harden further before scooping and enjoying!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
16g
Fat
0g
Carbs
2g
