A traditional churned vanilla ice cream with a cooked custard base, sweetened with xylitol. You will need an ice cream maker for this one — if you do not have one, use our no churn vanilla ice cream instead.
Ingredients
- 2 cups fat-free milk
- ¼ cup arrowroot powder
- 1⅓ cups Naturally Sweet Xylitol
- 4 egg yolks
- 2½ teaspoons vanilla extract
- 1 cup reduced-fat sour cream
- 1 cup whipping cream
Method
- Place the milk in a small saucepan and heat to almost boiling. Remove from the heat and set aside.
- Combine the arrowroot powder and xylitol in a medium bowl. Thoroughly beat the egg yolks into the xylitol mixture.
- Slowly add the scalded milk to the egg mixture, stirring until well blended.
- Transfer to the top of a double boiler and cook over boiling water, stirring constantly, until the custard is thick and smooth. Strain if necessary.
- Stir in the vanilla extract and pour the mixture into a large bowl. Stir in the sour cream until thoroughly combined, cover, and refrigerate until chilled.
- Beat the whipping cream until soft peaks form. Gently fold the whipped cream into the chilled custard mixture.
- Transfer to an ice cream maker and freeze according to the manufacturer's instructions.
Sweetener notes
Xylitol is the best choice here, and not only for taste — it does not recrystallise in the freezer the way erythritol does, so the ice cream stays smooth and scoopable.
If you want to substitute: use about 1⅓ cups of monk fruit blend, which replaces sugar 1:1. Our stevia blend is five times sweeter than sugar, so you would need only about ¼ cup — but that removes most of the bulk, and this custard needs it, so top up with erythritol to make up the volume. Expect a slightly icier result with any erythritol-based blend.
Xylitol and dogs. Xylitol is severely toxic to dogs even in small amounts. Keep it stored out of reach and do not leave the ice cream where a dog can get to it.
Nutrition
Per serve: 194 kcal · 25.3g carbohydrate (6.5g net) · 0.1g fibre · 11.7g fat. The carbohydrate figure includes the xylitol, which is only partly absorbed.
Not sure how much sweetener to use? Our conversion chart has the exact ratios for every product we sell.
