SHF # 15 – Sugar Low Friday
„Sugar is the devil“ – and Becks & Posh invite for a Sugar (not) High Friday.
I was afraid I wouldn’t make it to a SHF for the next months since I am livin‘ la vida lowcarb, but now I have the perfect excuse to dig out my bottles of sugarfree Torani syrup (with Splenda) and create something I *really* miss – ice cream.
There are no low carb products whatsoever in my part of the world, and even obtaining Splenda-sweetened syrups is quite difficult. But for a special treat, they are perfect. (I am awfully sorry this is not frugal as far as fats are concerned, but I am sure you could subsitute half-and-half for the cream).
Sugar Free Caramel Ice Cream
Ingredients (4 servings approx.)
- 4 egg yolks (organic)
- 50 ml sugar-free syrup of choice (I used Torani Caramel syrup)
- 500 ml heavy (double) cream
- a handful of berries, for topping
Whisk egg yolks with syrup in a bowl until light and foamy; set aside. Heat heavy cream in a large saucepan. Bring just to a simmer.
Gradually whisk hot cream into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon (do not let it boil). Strain through sieve into a clean bowl. Refrigerate until thoroughly chilled. Freeze in ice maker according to manufacturer’s directions.
Serve with your favorite berries on top.
Ich süsse vorwiegend mit Akazienhonig. Wenn man es gewohnt ist wenig zu süssen, ist einem sehr schnell alles viel zu süss.
I am glad you managed to take part despite the low carb restrictions. Thank you for your scrumptious-lookng entry.
sam
Hahaha! I have to laugh at that witty – „livin la vida lowcarb“. Well I’m right up that alley, too. 🙂
That ice cream looks so nice … mmm.