icecream on the dairy rung

[Mothercooter]

After the sweetsfree challenge I thought I may want to try a little ice cream this summer. However, with all the stuff out there that claims to be "low carb" but has horrible ingredients in them like corn syrup and stuff, Has anyone come across any in store that isnt too bad?

I know I can make my own but know the homemade kind thats legal has lots of cream or half and half so it can get over the cream limit quickly so you can only have a tiny bit. (which is all I should have at a time anyway I know, lol Thankfully icecream is no weakness for me, cake however is another story)

So, can someone point me to a good store bought kind if one exsists as well as point me to an awesome homemade recipe so I can weigh my options before summer?

[Elizellen]

Re: icecream on the dairy rung

Whichever you decide to make or buy you will have to check the serving size and keep within your cream allowance.

To make your own without having an ice cream maker there are several recipes. If you do have a maker then you can just mix the ingredients and pop them into the ice cream maker.

Ziplock ice cream
http://www.atkinsdietbulletinboard.c...ad.php?t=44166

And if it snows you can make this
http://www.atkinsdietbulletinboard.c...ad.php?t=51939

Here is another
http://www.atkinsdietbulletinboard.c...ad.php?t=45396

And several more
http://www.atkinsdietbulletinboard.c...ad.php?t=30860

[not2late]

Re: icecream on the dairy rung

During OWL, you're allowed 5 net carbs of cream, in addition to the Induction amounts---the "daily allowance" and the "special category foods" allowance.

[Suechef]

Re: icecream on the dairy rung

"Real" ice cream is easy to make, if you have an ice cream maker. Look for a traditional French recipe; all you need to do is use sweetener instead of sugar. My recipe uses: 6 egg yolks, 2 cups cream (a mix of heavy & 1/2 & 1/2 would probably work best), vanilla, and sweetener. You make a cooked custard, let it cool, put in in the maker.

What I like is that apart from the sweetener there's nothing weird in there. And I use stevia, which is natural, not a lab-created sweetener. So to me it's a "whole" food, not a frankenfood.

But it's very, very rich!

bon appetit,
Sue