I'm still busy, but I'm busy and I miss blogging...so, here's the latest obsession of mine....low carb ice cream!
I had my first of this when my BFF, Melinda, made some for me up at the cabin one weekend.....it was SO delicious!!! We did notice that her recipe was less sweet the more frozen it was, so I thought about it and here's my adaptation of her recipe....
For the base I use 8 eggs, 3 cups of half and half, 2/3 cups of Splenda, 1 tablespoon of vanilla.
The next thing I do is add 1.5 cups of the half and half to the eggs....
Then the Splenda (or whatever sweetener you prefer).
Meanwhile, I heat the remaining half and half just until you see the smoke start to rise off of it....not too much or it will curdle! Then add a few tablespoons, one at a time, in order to temper the eggs and not cause them to cook or separate.
Then I add the rest, mix well and put it back on the stove on medium low and stir and stir......
For this batch, I melted a stick of butter and let about a cup (more or less, if you like) of pecans...
....then added them to the egg/half and half mixture and set the pan into an ice bath...
Once it's cooled to room temperature, I put it into my Cuisinart ice cream machine....
...and let the magic begin....
After it started to get really thick....you can tell when it's ready because it STOPS getting thicker...then I put it into a tightly sealed container and put it in the freezer.
And then I stalked the freezer until it was frozen enough to eat.....
...and then I did......eat it....
And then I made chocolate...
And now my life will never be the same again.....
