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\n1/4 cup arrowroot powder
\n1 1/3 cups Naturally Sweet Xylitol
\n4 egg yolks
\n2 1/2 teaspoons vanilla extract
\n1 cup reduced-fat sour cream
\n1 cup whipping cream\n\n
\nfrom heat and set aside. Combine arrowroot powder and xylitol
\nin a medium bowl. Thoroughly beat egg yolks into xylitol mixture.
\nSlowly add scalded milk to egg mixture, stirring until well blended.
\nTransfer this mixture to top of double boiler, and cook over boiling
\nwater, stirring constantly, until custard is thick and smooth. Strain,
\nif necessary. Stir in vanilla extract, and pour mixture into a large
\nbowl. Stir in sour cream until thoroughly combined, cover bowl, and
\nrefrigerate until chilled.\n\nBeat whipping cream until soft peaks form. Gently fold whipped
\ncream into chilled custard mixture. Transfer to small automatic ice
\ncream maker and freeze.\n\n
\nSodium: 45.8g Net Carbs: 6.5g\n\n
\nTry this great Vanilla Ice Cream made with Xylitol
\nIngredients:
\n2 cups fat-free milk\n1/4 cup arrowroot powder
\n1 1/3 cups Naturally Sweet Xylitol
\n4 egg yolks
\n2 1/2 teaspoons vanilla extract
\n1 cup reduced-fat sour cream
\n1 cup whipping cream\n\n
Method:
\nPlace milk in a small saucepan and heat to almost boiling. Remove\nfrom heat and set aside. Combine arrowroot powder and xylitol
\nin a medium bowl. Thoroughly beat egg yolks into xylitol mixture.
\nSlowly add scalded milk to egg mixture, stirring until well blended.
\nTransfer this mixture to top of double boiler, and cook over boiling
\nwater, stirring constantly, until custard is thick and smooth. Strain,
\nif necessary. Stir in vanilla extract, and pour mixture into a large
\nbowl. Stir in sour cream until thoroughly combined, cover bowl, and
\nrefrigerate until chilled.\n\nBeat whipping cream until soft peaks form. Gently fold whipped
\ncream into chilled custard mixture. Transfer to small automatic ice
\ncream maker and freeze.\n\n
Nutritional Analysis:
\nPer Serving: Calories: 194.1 Carbs: 25.3g Fiber: 0.1g Fat: 11.7g\nSodium: 45.8g Net Carbs: 6.5g\n\n
