Ingredients for Neutral A B Method Vanilla Ice Cream
- Heavy Cream
- 2 large egg yolks (pasteurized recommended)
- 1 teaspoon pure vanilla extract
- Chopped walnuts for garnish (optional)
- Splenda Sugar Substitute
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How to Make Neutral A B Method Vanilla Ice Cream
- Whisk together egg yolks and Splenda in a medium bowl until pale and slightly thickened.
- In a separate bowl, whip heavy cream until soft peaks form.
- Gently fold the whipped cream into the egg yolk mixture until just combined. Be careful not to overmix.
- Stir in vanilla extract.
- Pour the mixture into a freezer-safe container. Cover tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming.
- Freeze for at least 2 hours, or preferably overnight, until solid.
- Let the ice cream sit at room temperature for about 10-15 minutes before scooping. Serve with fresh whipped cream and chopped walnuts for an extra touch of decadence.
- **Important Note:** Use pasteurized eggs to minimize the risk of salmonella.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
10g
Fat
306g
Carbs
5g
