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.
