Ingredients for Cinnamon Ice Cream Diet Version For Electric Ice
- 2 large egg yolks
- Equal Sugar Substitute
- 1 teaspoon ground cinnamon
- 1% Low Fat Milk
- Vanilla
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How to Make Cinnamon Ice Cream Diet Version For Electric Ice
- In a medium saucepan, whisk together the sugar, cornstarch, and salt.
- Gradually whisk in the milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer.
- Reduce heat to low and simmer for 1 minute, stirring constantly.
- Remove from heat and stir in the cinnamon and vanilla extract.
- In a separate bowl, whisk the egg yolks slightly.
- Temper the egg yolks by slowly whisking in about 1/2 cup of the hot milk mixture. This prevents the eggs from scrambling.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture.
- Cook for 1-2 minutes, stirring constantly, until the custard is thick enough to coat the back of a spoon. Do not boil.
- Remove from heat and stir in the heavy cream.
- Pour the custard through a fine-mesh sieve into a bowl. This removes any lumps.
- Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate for at least 1-2 hours, or until completely chilled.
- Churn the chilled custard in your electric ice cream maker according to the manufacturer's instructions. This usually takes about 30 minutes.
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours to allow it to harden further.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
141g
Fat
22g
Carbs
12g
