With just ½ pack of frozen peaches you can make low carb peach ice cream! Peach is one of my all-time favorite ice cream flavors. As frozen peaches don’t have the flavor intensity of fresh peaches, when I made this I had to “punch up the flavor” a bit with almond extract, but the final ice cream came out super yummy! It was very scoopable after being in the freezer overnight.
Remember, as ice cream freezes it expands and a little extra air is incorporated into it during the spinning/freezing. So depending on the size of your ice-cream maker, you may have to freeze this large recipe in two batches to avoid overflow during the process, so don’t overfill your machine past the fill level recommended for your particular machine! All the unusual ingredients are used to enhance smoothness and to reduce ice crystals, keeping the ice cream from getting rock hard, often seen in low-carb ice creams, caused by artificial sweeteners being used in lieu of real sugar. I order these special ingredients from Netrition.com.
If you don’t have an ice-cream maker and freeze in a bowl or lidded container, this recipe will only yield about 10 half-cup servings. If you use an ice-cream maker, it will fluff up or expand to about 12 half-cup servings. There’s about 1.5 more net carbs per serving if not done in the ice-cream machine, because of the extra incorporated air and resulting expansion that occurs in the machine.
Because this is made with so much heavy cream, it is not suitable until you are in OWL (Ongoing Weight Loss phase).
NOTE: It did get a little harder on day 3, so you might want to only make half a recipe so it will likely be consumed in 1-2 days max.
1/3 c. powdered erythritol
1/3 c. granular Splenda
3½ c. heavy cream
½ c. water
8 egg yolks
1 c. frozen or fresh peach slices, chopped fine or pureed
2½ tsp. almond extract
Few drops vanilla
1 tsp. food grade glycerine (I order at Netrition.com)
3 pkts. stevia (I use SweetLeaf)
Sprinkle of salt
1 T. polydextrose (or 2 tsp. more glycerine)
Optional, a couple drops red and yellow food coloring to render the peach color.
DIRECTIONS: Process the erythritol and Splenda in a food processor or blender until very fine, almost powder. Add stevia, polydextrose and salt. Pulse a couple times to blend.
Now mix the cream and water in a large saucepan and scald (little bubbles around the edges only) over medium heat but remove before it comes to a full boil. Set aside.
Now add egg yolks and peaches to the dry ingredients in the processor and pulse to whip it all together. Add a little of the scalded cream to the processor and pulse. Do this 2-3 times to raise the temperature of the egg slowly. Now add remaining cream and process a few seconds to blend the mixture well. Return the entire mixture to the saucepan and over medium heat, stirring constantly, heat for 3-4 minutes just to fully cook the egg. DO NOT ALLOW IT TO COME TO RAPID BOIL. Stir in the glycerine. Cover and chill in the refrigerator (or freezer if not using an ice-cream maker) until very cold. Transfer to ice cream maker (may require two batches of freezing in your machine) and follow your regular machine instructions to freeze. Transfer to your lidded storage container and serve when it has reached desired firmness or serve at once if soft-serve is what you wish.
NUTRITIONAL INFO: Makes about twelve ½ c. (2 small scoops) servings if done in ice cream maker. Each will contain:
301 cals, 29g fat, 8.88g carbs, 1.18g fiber, 7.7g NET CARBS, 3.35g protein, 46 mg sodium