Desserts
Sugar-Free Vanilla Ice Cream (for Compressor Units)
Makes about 5 cups (ten ½-cup servings)
Sugar-Free Vanilla Ice Cream (for Compressor Units)
Makes about 5 cups (ten ½-cup servings)
Finally, a homemade ice cream for diabetics or those watching their sugar intake.
Nutritional information per serving (based on ½ cup): Calories 106 (86% from fat)
carb. 4g
pro. 1g
fat 10g
sat. fat 6g
chol. 36mg
sod. 22mg
calc. 46mg
fiber 0g
carb. 4g
pro. 1g
fat 10g
sat. fat 6g
chol. 36mg
sod. 22mg
calc. 46mg
fiber 0g
Ingredients
- 1 cup whole milk
- ¾ cup sugar substitute (such as Splenda)
- 1 pinch kosher salt
- 2 cups heavy cream
- 1 to 2 teaspoons pure vanilla extract
Preparation
- In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar substitute and salt until the sugar substitute is dissolved. Stir in the heavy cream and vanilla. Cover, refrigerate, at least 2 hours, or overnight. Whisk mixture again before pouring into the ice cream maker.
- Pour the mixture into the mixing bowl of the Cuisinart® Ice Cream and Gelato Maker fitted with the ice cream paddle. Turn unit on, set Timer and press Start. Let mix until thickened, about 40 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
