Sugar Free Homemade Vanilla Ice Cream

     Who doesn’t like homemade ice cream? Around here, we all scream for ice cream especially if it is homemade. Yes, it costs a bit more and yes, it take some time to make; but, IMHO, the effort is well worth it.
     The issue with most online recipes is that in the end, they are thin, lack good consistency and often melt quite quickly when put in the bowl. I have spent quite some time researching and doing a lot of experimenting to come up with the best possible blend of ingredients. Of course, even less-than-desirable outcomes don’t go to waste. Even bad ice cream is good – well, almost, anyway. 
      Because, I am not a huge fan of sugar, my recipe calls for Xylitol Granules – a 100% pure, Non-GMO sugar substitute that is derived from Birch and other North American Hardwoods. Because it is sweeter than sugar, you will use less. As a plus, it also has less calories. So without further adieu, here is my recipe.

  • 5 egg yokes
  • 1 pint heavy whipping cream
  • 1 pint half & half
  • 4 teaspoons of vanilla
  • 4 teaspoons Arrow Root starch/powder
  • 1/3 cup Xylitol Granules

      Combine egg yokes and Xylitol Granules in a sauce pan. Whisk ingredients until you have a smooth, creamy mixture. Heat the half and half to around 160 – 165 degrees. Do not scald! Pour the mixture into the egg and Xylitol mix and return to stove. Return custard base and slowly heat to 160 – 165 degrees. Stir constantly, Remove from heat and place in a BPA free bowl and place in freezer or refrigerator. Do not freeze! The colder the custard gets, the smoother the the ice cream. 
      Once the custard has cooled to around 50 degrees or so, add the pint of heavy whipping cream, vanilla and Arrow Root starch/powder. Process in your ice cream maker according to the manufacturer’s instructions. 
      Once hardened/churned in ice cream maker (about 30 minutes) pour thickened ice cream into a BPA free bowl and return to freezer to finish hardening. This may take a few hours. 
      Recipe yields about 1-1/2 quarts and can be easily doubled if your ice cream maker has the capacity. Enjoy!