That concerned me also so I've been using Egg substitutes. The problem is, when you freeze it, it forms ice crystals. I am going to try the ones where you cook the eggs first and I think that will give it a creamier texture and prevent ice forming (I hope!) In the meantime, you might enjoy these:
Butter Pecan Ice Cream
2 eggs (egg substitute equiv.)
3/4 c Pecans; chopped, toasted
2 tb Butter or margarine; melted
1 ts Maple flavoring
1 c Half & half
1 c Whipping cream
3/4 cup Spenda
In large bowl, combine eggs, splenda, pecans, butter and maple; mix well. Stir in remaining ingredients. Pour into ice cream maker. Freeze according to manufacturer's directions.
Pumpkin Ice Cream
2 eggs (egg substitute equiv.)
3/4 cup splenda
1 1/2 cups cream
1 ¾ cups half n half
3/4 cup pumpkin, cooked, pureed
1 tsp nutmeg
1 tsp cinnamon
1) Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the splenda, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
2) Pour about 1 cup of the cream base into another bowl, add the pumpkin, nutmeg, and cinnamon, and stir until blended. Return the pumpkin mixture to the remaining cream base and blend.
3) Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes a generous 1 quart. Notes: This would make a delicious ice cream pie
Peach Ice Cream
Our favorite way to use those fabulous summer peaches! This guilt-free, high protein ice cream recipe will fool everyone. It's delightfully creamy and easy to make. Perfect for today's small kitchen ice cream makers, the recipe makes 1-1/2 quarts. If you have a larger ice cream maker, just increase the recipe as needed.
½ cup heavy cream
12 ounces (1 ½ cups) firm silken tofu
1 ½ cups half n half
3/4 cup Splenda
2 teaspoons vanilla extract
¼ teaspoon almond extract
1 ½ cups fresh, ripe peaches, diced (about 2-3 peaches)
Place all ingredients except peaches in a blender or food processor and blend until combined. Freeze according to directions of ice cream freezer manufacturer. Just before the ice cream is frozen, while it is still slushy, pour in the peaches and continue freezing until firm.
Makes 1 ½ quarts, about 10 (½ cup) servings.
1 serving: fat: 6g., total carb: 5g., fiber: 1g., protein: 4g
And one last note:
The Sacred Ice Cream Secret
This is for a three-quart freezer: Basically, beat three jumbo eggs well. In a separate bowl apply The Sacred Ice Cream Secret. That is, whip 1 quart heavy cream until it's thickened to about the consistency of thin cake batter. It should almost double in volume.
Stir in the eggs and sweeten and flavour to taste. Make sure you make it very sweet as it will taste much less sweet when frozen. Use only a pinch of salt.
The whipping is the trick. It's what makes ice cream smooth and creamy. It also stretches the cream and allows you to use less sweeteners and flavours. Don't forget to whip it! Also, don't fill the freezer drum more than 2/3 full or it will leak out when the cream freezes and expands. Refrigerate any leftover mix for later and reduce the next recipe depending on the size of your freezer.
I usually make French Vanilla by adding three extra egg yolks. For other flavours omit the extra yolks. Sweeten to taste two cups of strawberries the day before and let them sit in the fridge over night. Crush two cups blue or other berries, simmer until tender, sweeten to taste and chill overnight. (MMMM.... raspberry ice cream!) Do the same with diced peaches.
Ice cream is a great way to fill that fruit craving without eating just fruit. Two cups of peaches in half a gallon+ of ice cream is still a bargain per serving.
You'll have to do the carb counts yourself on some of these. ENJOY!!!
Marcia
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