Sugar Free French Vanilla Ice Cream With Xylitol Recipes

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SUGAR-FREE FRENCH VANILLA ICE CREAM (WITH XYLITOL)



Sugar-Free French Vanilla Ice Cream (With Xylitol) image

I recently began trying Xylitol, a sugar substitute that is not harmful and has no aftertaste. It tastes and cooks like sugar, but is 5 molecules instead of 6, therefore too large for our bodies to completely absorb. Xylitol is safe for diabetics, and prevents bacteria from sticking to your mouth, teeth, and throat, lessening cavities and illness. Yummy recipe with less calories! (I also have my family take some GrapeFRUIT seed extract (natural antibiotic, antiviral, antibacterial, antifungal, antiparasitic) to ensure we do not become sick due to the raw eggs.)

Provided by Riki Lynn

Categories     Frozen Desserts

Time 30m

Yield 1 quart, 1 serving(s)

Number Of Ingredients 5

2 large eggs
3/4 cup xylitol sugar substitute
2 cups heavy whipping cream
1 cup milk
2 teaspoons vanilla extract

Steps:

  • Whisk eggs in a mixing bowl 1-2 minutes, until light and fluffy.
  • Whisk in Xylitol slowly and continue whisking about 1 minute, until blended. Pour in milk, cream and vanilla. Whisk to blend.
  • Pour the mixture into an ice cream maker and freeze according to your maker's instructions.
  • Makes 1 Quart. You can also add 1 cup chopped up fruit, about 2 minutes before it is done (after ice cream stiffens).

Nutrition Facts : Calories 1969.5, Fat 195, SaturatedFat 118.3, Cholesterol 1109.3, Sodium 441.2, Carbohydrate 26.5, Sugar 2.4, Protein 30.4

JON'S SUGAR FREE FRENCH VANILLA ICE CREAM



Jon's Sugar free French Vanilla Ice Cream image

We love ice cream for a snack or to make a shake in the evening. My DH came up with this recipe so that we could have a sugar free ice cream. Hope you enjoy it.

Provided by Mysterygirl

Categories     Frozen Desserts

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 4

1 cup Splenda sugar substitute
4 1/2 cups fat-free half-and-half
2 tablespoons vanilla
3 eggs

Steps:

  • Mix all thoroughly in a sauce pan.
  • Cook in a saucepan over low heat, stirring regularly until it thickens*Note that it won't be as thick as a sugar based custard would be.
  • Cook 15-20 minutes or until medium thick.
  • Transfer custard to a bowl and refrigerate for at least an hour or until it is completely cooled.
  • Put custard in your ice cream maker and follow the manufacturer's instructions.
  • If you use the packet Splenda instead of the pourable Splenda be sure to cut back some as they are sweeter than the bulk.

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