Ingredients for Sugar Free French Vanilla Ice Cream With Xylitol
- Eggs
- Xylitol Sugar Substitute
- Heavy Whipping Cream
- Milk
- 2 teaspoons vanilla extract
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How to Make Sugar Free French Vanilla Ice Cream With Xylitol
- In a medium saucepan, whisk together the xylitol, cornstarch, and vanilla extract until smooth.
- Gradually whisk in the heavy cream and whole milk until fully combined.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle simmer. This should take about 5-7 minutes.
- Remove from heat and stir in the egg yolks one at a time, whisking vigorously to prevent curdling.
- Return the mixture to low heat and cook for another 2-3 minutes, stirring continuously, until slightly thickened.
- Remove from heat and strain the custard through a fine-mesh sieve into a bowl. This ensures a smooth and lump-free texture.
- Stir in the vanilla bean paste (if using).
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the custard to fully chill.
- Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions. This usually takes about 20-30 minutes.
- Transfer the churned ice cream to an airtight container and freeze for at least 2-3 hours to allow it to harden further.
- Serve and enjoy your healthy and delicious sugar-free French vanilla ice cream!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
9g
Fat
591g
Carbs
8g
