So, the problem with my ice cream was math … too much essential oil. So, the basic recipe is good! Now, as this recipe stands, the carb count runs about the same as store bought sugar free ice cream but you can pronounce everything that’s in it. That carb count can be lowered by replacing some (or all) of the half and half with heavy cream AND using a liquid sugar substitute (I don’t have any, so I used bulk Splenda). I had a suggestion of adding vodka or some other spirit to the ice cream if you do not want it to get SO hard in the freezer. We chose not to add that. We may try that in the future but for now, here’s the recipe (with carb counts beside the ingredients):
By the way, this is a straight-up copy of this recipe (http://www.browneyedbaker.com/2010/06/02/mint-chocolate-chip-ice-cream, with only half and half and Splenda instead of sugar.
MAKJ Mint Chocolate Chip Ice Cream
Makes 8 1.2-cup servings
|3 1/2 cups Half and half||1,101||36||97||25||0|
|3/4 cup Splenda||72||18||0||0||0|
|4 Egg Yolks||220||2||18||11||0|
|1 tsp (4g) Vanilla Extract||12||1||0||0||0|
|1.5 tsp Mint Extract||6||2||0||0||0|
|4 oz (1/2 cup) Ghirardelli – 60% Cacao Chocolate Chips (chopped)||604||60||44||8||8|
|1 oz. (2 T.) Belvedere Vodka (optional)||65||0||0||0||0|
I poured 2 1/2 cups of half and half into a heavy bottomed sauce pan. I whisked the egg yolks, Splenda, pinch of salt and 1 cup of Half and Half in a small bowl. I then strained this into the sauce pan, turned the burner on medium and stirred with a rubber spatula, scraping the bottom and sides of the pan until the mixture thickened enough to coat the spatula. I strained this into a metal bowl (figured it would cool it faster … used the bowl from my dead Kitchenaid mixer) and added the mint and vanilla (now is when you would want to add the vodka, if you are using it). Place the bowl in an ice bath (big bowl with ice and water) and stir until it has cooled off (you may need to add more ice). Cover the bowl and refrigerate until nice and cold (they all say “preferably over night but I did mine for about 8 hours). Freeze in your ice cream maker and add the chocolate chips about 5 minutes before it’s done (just ensures they are thoroughly mixed in). Pour into a container and place in your freezer (or eat right now).
Listed as MAKJ Mint Chocolate Chip Ice Cream in My Fitness Pal.
Totals per serving:
Per Serving: Calories: 260 Carbs: 15 Fats: 20 Protein: 6 Fiber: 1 (14 net carbs)