Vanilla Ice Cream
- Chill Pan: Prepare durable dish with 1.5 quart capacity, safe for freezer and hand mixer use — I use glass
9×5 inch loaf pan. Place pan in freezer to chill for about 10 minutes.
- Combine Ingredients: Whisk all ingredients in large bowl until sweetener is completely dissolved. Pour mixture into chilled pan, and freeze uncovered for about 45 minutes or until edges of mixture begin to set.
- Beat & Freeze (Note 3): Scrape down sides and use electric
hand mixerdirectly in pan to beat for about 30 seconds on low or until smooth. Return pan to freezer. Repeat this process every 30 minutes to scrape down frozen bits and beat mixture until smooth, freezing in between, for about 3 hours or until mixture is no longer liquid. As mixture freezes, it will become firmer each time you beat it. After beating for last time, use rubber spatula to flatten surface of ice cream, cover, and store in freezer until frozen.
- Serve (Note 4): Prior to serving, take ice cream out of freezer to thaw a bit before enjoying.
|Makes 5 Servings|
|Amount Per Serving (1/2 cup):|
|Calories 250 (95% from fat)|
|Total Fat 26g||40%|
|Saturated Fat 16g||82%|
|Net Carb 2g|
|Total Carb 2g (Note 5)||1%|
|Dietary Fiber 0g||0%|