We’ve just come into Spring and Summer. If you know anything about this Florida girl, it’s also “ice cream season” for me as well.
So I’m absolutely thrilled to make home-made ice cream again this year during these hot and humid seasons. It allows my imagination to run wild towards developing and making a variety of sweet frozen desserts—ice cream, sherbet, sorbets, you name it. It’s game on!
Since there are not many living in my home as there were before, I decided to come up with a recipe for two (quite possibly even enough for three). So why just enough for two you might be wondering, especially when I can just freeze the rest?
I think by making less, it restricts me from being tempted to overindulge on sweets, even though, yes, it’s sugar free and, therefore, low calorie. However, because I’m still working on my weight—shedding more pounds and determined to maintain my ideal weight once achieved—that’s my reasons why.
NOTE: I do have a vanilla ice cream recipe for a half and/or a gallon here on my website.
RECIPE
Two Serving, Sugar Free Vanilla Ice Cream
Delicious and Creamy Vanilla Ice Cream, Just For Two
Ingredients
- 2/3 cups Heavy Whipping Cream
- 1/4 cup Allulose Sweetener or (Sugar if preferred)
- 1/4 tsp Vanilla Extract
- 2 Egg Yolks cooked over double boiler until thickened
Instructions
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In a double boiler, whisk yolks over hot water just until thickened or temperature registers 160 degrees. Remove and allow yolks to cool.
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In a chilled mixing bowl with a whisk attachment, beat the cream until it thickens some.
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Add in the Allulose and vanilla and continue mixing until thickened. Then add the yolks to the cream mixture and continue mixing until combined.
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Pour into an airtight ice cream container and allow to freeze and set for at least 4 hours or until firm and set.
Recipe Notes
Whenever possible, use organic ingredients.
