I like ice cream but, having insulin resistance, really should not eat it.
Documented here is my first attempt at a sugar-free ice cream, with whole egg rather than just egg yolk.
- 450ml milk
- 300g cream
- 4 whole eggs
- Half teaspoon guar gum
- 4 drops Stevia extract
- 2.5ml vanilla essence
All items except cream heated slowly to 75° Celsius, whisking about half the time, then chilled.
- Free-range eggs used have quite a strong sulphur characteristic (a bit like duck egg); whilst this is good for omelettes and scrambled eggs, the flavour may be a little strong for ice cream.
- Mixture looks vaguely granular – need to evaluate other methods of introducing the guar gum.
Put To The Test
An icy lump of crud – gave it to the dogs.
Icecream does not work without antifreeze! Rather than starting to put propylene gycol in it, I will be returning to sugar.