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 The Low Carb Luxury Online Magazine  
 
    June 2006    Page 2       > About LCL Magazine     > Cover Page      > Inside Cover    Feature Pages:   1   2   3   4   5   6   7   8   9   10      

 


Feature Articles
 Strength Training
 Low Carb Ice Cream!
 Metabolism 101
 Let's Do Lunch!
 Low Carb Baking
 Make Your Summer Spicy!
 Your Heart Loves Yoga!
 Best of The Low Carb Blogs
 Benefits of Coconut Oil
 Understand Nutrition Labels


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  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 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 syrups, 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.



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 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 Erythritol, 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.



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
  • 3 teaspoons Granular Erythritol
  • 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 nine 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.


Copyright © June 2006  Low Carb Luxury
Photography copyright © 2006  Neil Beaty.



       

 

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