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 The Low Carb Luxury Online Magazine   Low Carb Connoisseur
    May 2005    Page 4       > About LCL Magazine     > Cover Page      > Inside Cover    Feature Pages:   1   2   3   4   5   6   7   8   9   10   11  12  13  14     


Feature Articles
 Beat The Monday Blues
 The Cholesterol Myth
 Make it Low Carb!
 Great Low Carb Ice Creams
 Spring Redecorating!
 Just Say Cheese
 Glycemic Index vs Load
 Low Carb Grows Up!
 Dreamfields Readers' Forum
 An Open Letter to My Mother
 The Weight Loss Alphabet
 The Story of Mother's Day
 Soothing Sounds of Music
 Teach Your Children Well



  DaVinci Syrups


                 Ice Cream

When I was a kid, my Mother used to say that Ice Cream feeds the soul. For some reason, it brings us a feeling of celebration and joy. We find excuses to eat it any time, anywhere and for any reason. And you can make it in as many flavors, varieties and concoctions as your imagination can take you to.

Indulge in homemade black cherry, heaped into a fluted, clear glass sundae goblet, or choose a single scoop of French vanilla ice cream, gently centered in a chilled metal dish. So allow us to share our favorite low carb, sugar free ice cream recipes with you!

Low Carb Hawaiian Ice Cream
A taste of the tropics, freezer-style!

Low Carb Hawaiian Ice Cream
  • 1 cup heavy cream
  • 1/2 cup coconut milk
  • 1/2 cup DaVinci Sugarfree Banana Syrup
  • 4 egg yolks
  • 8 packets Splenda
  • 1/2 teaspoon coconut extract
  • 1 teaspoon pineapple extract
  • 2 Tablespoons Jell-O sugar-free Banana Cream instant pudding powder
Heat cream and coconut milk over low heat. Do not boil. Whisk in one egg yolk at a time and heat, stirring constantly until mixture starts to thicken. Remove from heat and cool to room temperature.

Whisk in Splenda, DaVinci, extracts, and pudding powder. Place in an ice cream maker and finish the process according to manufacturer's instructions. Garnish with orange or lemon zest if you like.

Makes 6 (1/2-cup servings.)  6 grams of carbohydrate per serving.

Get DaVinci Sugarfree Syrups from netrition, or CarbSmart.

Double Berry Ice Cream

The mixture of Raspberry and Strawberry make for a delicious double-berry delight! Add your favorite low carb chocolate sauce for a real treat!

Double Berry Ice Cream
  • 1 teaspoon plain (unflavored) gelatin
  • 1 cup half-n-half
  • 1/4 cup DaVinci Sugarfree Strawberry Syrup
  • 1/4 cup DaVinci Sugarfree Raspberry Syrup
  • 2 teaspoons Splenda
  • 1 teaspoon Diabetisweet or 3 teaspoons Maltitol
  • 1 1/2 cups heavy cream
  • dash salt
Soften gelatin in 1/2 cup half-n-half. Heat in a small saucepan until the gelatin dissolves. Remove from heat, stir in Splenda and Diabetisweet (or Maltitol), and place saucepan in another bowl of cold or ice water to cool to room temperature.

Pour mixture into a blender or food processor, add rest of half-n-half and remaining ingredients and blend until smooth. Cover and chill in the refrigerator until ready to freeze. Blend for a few seconds before pouring into the ice cream maker. Follow the manufacturer's instructions for freezing.

Makes one quart.   4.2 grams carbohydrate per 1/2-cup serving.

Get DaVinci Sugarfree Syrups from netrition, or CarbSmart.

Low Carb Pistachio Ice Cream

Pistachio Ice Cream
  • 1 cup heavy cream
  • 1/2 cup DaVinci Sugarfree Toasted Marshmallow Syrup
  • 1 cup half 'n half
  • 1/2 cup very cold water
  • 1/4 cup Splenda granular
  • 2 Tablespoons Jell-O sugar-free Pistachio instant pudding powder
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup broken shelled pistachio nuts
Put first eight ingredients in blender and whir to mix well, but not over-froth.

Pour into your rotating ice cream freezer and finish the process according to manufacturer's instructions.

Five to seven minutes before completion, slowly pour shelled pistachio nuts into ice cream maker.

Makes 8 1/2-cup servings - 5.5 grams carbohydrate per serving.

Get DaVinci Sugarfree Syrups from netrition, or CarbSmart.

Copyright © May 2005  Low Carb Luxury
Photography copyright © 2005  Neil Beaty.



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