Ok, it’s not totally stevia sweetened. But this recipe uses only 1/4 cup of agave for two quarts. When I took this picture, I pulled the tub of ice cream out of the freezer and immediately scooped it into the sundae cup. No waiting.
Cara, from Cara’s Cravings, (whom I adore, by the way) asked about making a lower carb or lower calorie ice cream. My reply to her was was quite lengthy so I decided to write a post.
After all, it is ice cream season.
Ice Cream Challenges
Homemade ice cream can be challenging for a few reasons. The first is your ice cream maker. I love my KitchenAid ice cream maker attachment because the dasher is made in a way that incorporates more air than other models I’ve tried. The result is a lighter products.
The next challenge is how you put the ice cream base together. I cook my ice cream like a traditional french custard which makes the ice cream creamier and richer.
Finally, if you want a healthier ice cream and use just low-fat milk or stevia you’ll end up with an icy, hard as a rock dessert. Fat helps put the cream in ice cream. I’ve also found that agave, even in small amounts, results in an ice cream that doesn’t freeze too hard.
Tips For Healthier & Scoopable, Creamy Ice Cream
Here’s what I do to make my ice cream healthier and still delicious:
- A combination of heavy cream and 1% milk creates a healthier ice cream that’s still creamy.
- Unflavored gelatin helps the ice cream ‘whip up’ lighter.
- Arrowroot helps reduce iciness.
- Using two large eggs helps make a lighter, creamier ice cream with less fat. The creamiest ice cream is made with just yolks – anywhere from 4 and up. I’ve tried one egg, four whites, and like two eggs the best.
- Reduce the sweetener by half and add 1/4 – 1/2 teaspoon liquid stevia. Start with 1/4 teaspoon and taste the ice cream. Taste and add another 1/4 teaspoon if needed. It’s slightly less sweet once frozen.
- Chill your ice cream to 40 degrees before freezing.
If I’m making ice cream for someone else, I usually go full tilt. But for everyday eating, this recipe works for us.
Yes, it’s just plain old vanilla. (This is Joe’s favorite.) But, it’s the most important flavor to perfect. Once you have a good vanilla you can make literally anything. So take this recipe and run with it.
How do you make ice cream?
- Go Ahead Honey, It’s Gluten-Free’s theme is Dairy-Free Delights, hosted this month by Zoe at Z’s Cup of Tea. You can still whip up a dairy free treat and get it to her by Sunday.
- Slightly Indulgent Tuesday’s theme for next week’s is Healthier Snacks – it doesn’t have to be a new post, just a snack that’s healthier.
Serves: about 2 quarts
- 2½ cups 1% milk
- 1 teaspoon arrowroot powder
- 1 teaspoon unflavored gelatin
- 2 large eggs
- ¼ cup light agave nectar
- ½ teaspoon liquid vanilla stevia
- 1½ cups heavy cream
- 2 teaspoons vanilla extract
- Mix one tablespoon of milk with arrowroot powder. Set aside. Put remaining milk in a 4 quart sauce pan and sprinkle gelatin on top of milk. Let gelatin sit for several minutes until it softens. Heat milk and gelatin over medium heat, stiffing often, until milk is at the scalding point but not boiling and gelatin has dissolved. Once milk reaches the scalding point, turn heat down to low immediately and remove milk from heat.
- In a medium heat proof bowl, beat eggs on medium until light and frothy. Add agave and continue beating until incorporated and lighter. Add cream, vanilla, and stevia. Beat until light.
- Add half of hot milk mixture to egg mixture, stirring constantly. Pour back into sauce pan and return to heat. Add arrowroot and stir. Cook for 5 to 10 minutes over low heat, stirring constantly. Do not boil. To see if the mix is finished cooking, dip a spoon into the mix and quickly remove it. Using a clean finger, draw a line in the mix on the back of the spoon. If the mix holds the line and does not run then it’s finished. Alternatively, use an instant read thermometer to check the temperature – it’s done cooking when it reaches 165 degrees F.
- Strain with a fine into a medium bowl or a quart mason jar. (You may need to use more than one jar.) If using a bowl, cover, putting plastic wrap directly on the surface of the custard to prevent a skin from forming. With a mason jar, you screw the lid on tightly. Refrigerate for at least 4 hours, preferably overnight. The ice cream mix will thicken considerably.
- Stir freeze according to manufactures directions.