Custard based ice creams?

[Sashie]

I looked through the threads but didn't see one for a custard base. I'm really just looking for one that has the eggs cooked in it since my kids eat it too. Vanilla, maybe a low carb chocolate or coffee (decaf coffee for the adults).
Thanks in advance!

ps. Can they eat eat it if I make it with the raw eggbeaters?

[not2late]

Re: Custard based ice creams?

We've had some huge threads about ice cream in the Food Chat section:

http://www.atkinsdietbulletinboard.c...ad.php?t=27696
http://www.atkinsdietbulletinboard.c...ad.php?t=21358
http://www.atkinsdietbulletinboard.c...ad.php?t=13096

[not2late]

Re: Custard based ice creams?

Oh about using Eggbeaters...no. It's the egg yolk that thickens. Eggbeaters and other egg substitutes are made from egg whites.

[Sashie]

Re: Custard based ice creams?

Thanks hun, lots of good information there. I did a search but for some reason it brought up tons of random stuff I was trying to weed through lol.

[scott123]

Re: Custard based ice creams?

Oh about using Eggbeaters...no. It's the egg yolk that thickens. Eggbeaters and other egg substitutes are made from egg whites.

Both egg yolks and egg whites, when cooked, will thicken ice cream base. The yolks will taste better/have more nutrients/more fat, but the whites will perform the same function.

Egg beaters are pasteurized, so, yes, you could use them raw and they'd be safe. You can also purchase pasteurized eggs and use the yolks from those.

[Sashie]

Re: Custard based ice creams?

Before I restarted atkins, I used to make Doc Wilsons ice cream ... so yummy! I thought id try to make his sugar free version but it calls for Evap. Can I sub that for anything? I'll prolly also end up cutting the sugar called for in half. I know SF doesnt mean carb free, think im going to have to go run this through fitday.

DOC WILSON'S SUGAR FREE VANILLA

If you can't handle sugar or you are looking for a low calorie ice cream, this one is perfect. You'll never believe it's sugar free. It just might become your favorite. This can be substituted for Doc Wilson’s Old Time Vanilla to make many of the other flavors of Doc Wilson’s Ice Cream.

Whisk together 3 eggs* and 3 cups of half and half. Then add the artificial sweetener ( the equivalent of 1 cup of sugar. Hint: use bulk sweetener, it‘s a lot easier and more concentrated than the packets. The quality of sweetener will have a lot to do with the final taste. Splenda gives excellent results, but I like to use maltitol sweetener, such as Steel's Nature Sweet Crystals.). Add 1 cup whipping cream, 1 cup evaporated milk, and 2 1/2 tbsp vanilla extract. Freeze in an ice cream freezer and eat without guilt. Oooops! There’s still plenty of butterfat here!

*If you are concerned about the possibility of Salmonella from uncooked eggs, substitute an equivalent amount of Egg Beaters.