Eat the Foods You Enjoy

I tend to focus more on Lower Carb, but without added preservatives, dyes, fake sugars, gums, and other additives your body can do without.

All of my ingredients are also without gums or additives. Check the labels, even if it says organic is not a guarantee that there won’t be hidden ingredients.

One small risk: these are not LOW FAT, but eating in Moderation will be Safer than processed.

Chocolate Ice Cream

2c Heavy Whipping Cream

1c Whole Milk

3/4c Dutch Processed Cocoa

2 Egg Yolks (Pasteurized*)

1 Whole Egg (Pasteurized)

4 Tbsp Raw Honey

1 Tbsp Pure Vanilla

1 Pinch Salt

Mix all ingredients in a Vitamix.

Refrigerate for 2 hours or Overnight

Pour into Ice Cream Maker (I use Cuisinart) per Directions


*Recipe for Pasteurizing Eggs below

Comparing to Store bought ice cream, depending on the brand, this recipe is lower in carbs, but higher in fat. (regular ice cream is usually listed as 16 gm/carb/half cup). However, the sugar used in this recipe is honey, which is better than processed sugar (supposedly lower glycemic). Also, this recipe is modified from the recipe that came with the ice cream maker and it is about 1/2 of the sugar of what that recipe called for. I can hardly even eat store bought ice cream any more because it is so sweet so it seems strange that it is really only 16 gm of carbs in a half cup. You can experiment with this recipe and make it even less carbs by using less honey. The carbs in the chocolate ice cream is listed as 13 gm per half cup below, but 2 of these carbs are from fiber from the cocoa. (So still lower than regular ice cream.)

In addition, this ice cream does not have any added gums. Commercially made ice cream uses gums for the smooth creamy texture. What we do not know, is what percentage of ice cream is made with gums. It is my opinion that added gums are causing havoc on our GI systems. Regardless of whether they are “natural” – gums come from the parts of plants that we may not be meant to eat because our bodies cannot digest. For example – bark is natural, but we do not eat that. And my mother always taught me not to swallow my gum.

One last thought of the value of eating homemade rather than store bought ice cream is that it is very rich. Meaning it is also very filling and satisfying and a little goes a long way. With a little encouragement, a person may be satisfied with a smaller serving and less likely to have binges and cravings.

Butter Pecan Ice Cream

Same Directions as above but instead of Cocoa, add 1c Roasted Pecans and 1 tsp Butter Extract.

Strawberry Ice Cream

Same Directions as above but instead of Cocoa, add 1.5 C Fresh Strawberries. If you use Frozen Strawberries, make sure you thaw first. Also, do not use the whole milk. Reduce the Honey to 2 Tbsp. The nutrition label Below should include fiber, since I used real strawberries. Look at that color! Lots of Phytonutrients.

Vanilla Ice Cream

Same Directions as above but instead of Other Ingredients, Add more Vanilla. Experiment with Fresh Vanilla Beans.

Pasteurizing Eggs*

My husband was a little concerned with me making Ice Cream with Raw Eggs. I found pasteurized eggs at the store, but when they stopped selling them, I learned how to make my own.

I typically make 6 at a time.

I try to use “clean Eggs” meaning non-GMO, Free Range, No Growth Hormones or Antibiotics, etc, etc. We get these delivered with our Oberweis Milk.

First thing you will need is a programmable Thermometer. I find this a lot easier to control than a mercury one. Set your temp for 140.

*I read that most organisms like Salmonella will be killed at 135 Degrees. If you go much higher, you will cook the egg. I am not a testing laboratory, so I have no way to validate this, you will have to decide for yourself if this is what you want to do. I have not had a problem yet.

I found that I need the eggs to act as a binding agent and it keeps the ice cream smooth and creamy.

I usually wash the eggs first. These often have stains from the chicken coop if you know what I mean.

Measure out enough water in the pot to cover the 6 eggs. I usually put them in first, then pour in the water, then take the eggs out.

Heat the water to 140 and place the eggs gently into the pot. The water will cool a bit so you have to watch carefully and bring the temp back up to 140.

The temp should stay at 140 for 5 minutes. Then remove the eggs and run under cold water to stop the heating process.

I put them back in the fridge with the package marked pasteurized.

Sometimes the whites are a little congealed, but for the most part, these are just like regular eggs, you can separate the white from the yolk, cook with them, etc.

I also use these eggs for homemade Egg Nog – Yum!

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