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Recipe updated 10/26/15.
Most of my ice cream recipes are on the light side, and they are very good (in my humble opinion). However, there are times when I feel I need a richer ice cream recipe to complement a special dessert. That is where this French vanilla ice cream comes in.
Pair this French vanilla ice cream with a some chocolate cake and you have something worthy of a party. And guess what?! There’s a chocolate layer cake recipe coming to this blog very very soon!
This recipe is just another way to use up your egg yolks if you find yourself using lots of whites but no yolks. Need more egg yolks recipes? Look here! Need something to do with egg whites? I’ve got you covered.
You can pin this ice cream recipe from my Ice Cream board here.
You can find this recipe in my cookbook, Necessary Food.
- 2½ cups unsweetened almond milk (or carton coconut milk for a nut free version)
- ½ cup heavy whipping cream
- 4 egg yolks
- ½ tsp. glucomannan
- ¼ + ⅛ tsp. salt
- 2 tsp. vanilla extract
- 6 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- 1 T salted butter
- 1 T vegetable glycerin (optional but highly recommended)
- Blend together the first 5 ingredients, either in a blender or using a stick blender. Transfer to a nonstick saucepan and heat over medium-high heat until boiling, whisking often so the mixture doesn't stick and burn. Take the pan off the heat and whisk in the last four ingredients.
- Bring the mixture to room temperature, either by letting it sit out on the counter, chilling in the refrigerator, or by means of an ice water bath.
- Churn in an automatic ice cream churn according to manufacturer's directions. Transfer to a freezer-safe container and freeze for an additional hour to firm up, if desired. Yields about 4-5 servings of ice cream.
- Like most homemade ice creams, this recipe is best eaten fresh (unless using vegetable glycerin, which gives you more flexibility-see below). If you have leftovers, freeze them and when you're ready to eat them, either let them sit out on the counter for 30 minutes or so or defrost them for a few seconds in the microwave.
- I recommend adding 1 T of vegetable glycerin to this ice cream to keep it from sticking to the sides of the ice cream maker and to keep it softer and not let it get hard so fast in the freezer. If you freeze the ice cream for an extended length of time in the freezer, it will still freeze hard, but if you let it sit out to soften up a little, the glycerin keeps it scoopable instead of icy. Transfer the ice cream from the freezer to the refrigerator 3 hours before serving for optimum texture, or let it sit out on the counter for 30-40 minutes.
- Ninja blender
- Vegetable Glycerin
- THM Pure Stevia Extract Powder can be purchased from the Trim Healthy Mama online store.
- Cuisinart 1 1/2 qt. Automatic Ice Cream Churn
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