Ice Cream Recipe:
Sugar Free and Homemade

This homemade ice cream recipe will have you dancing with its simplicity and freshness.  If you have gone "sugarfree" and you love icecream, then the Nutrition Panel on store bought ice cream will terrify you: 20% sugar!!

I certainly don't advocate eating it all the time, even my version. This is a special treat and used in moderation it is wonderful. The mouthfeel is just like store-bought, but you know exactly what is in it. What could be better?

For best results you do need a home icecream churner. I bought a 1.5 Litre one from Victoria's Basement for about $90. You can make ice cream without one, but the mouthfeel will be icier and this effects the taste.

I have found that using only egg yolks instead of whole egg gives the best result. Just team it up with some cut fruit or sugarfree muffin and you have a great dessert.

Vanilla Ice Cream Recipe

  • 2 cups milk
  • 1 1/4 cups dextrose
  • pinch of salt
  • 4 egg yolks
  • 1 teaspoon vanilla paste
  • 300mL thickened cream

Combine the milk and dextrose in a saucepan. Whisk in the egg yolks. Stir over medium heat until the mixture thickens slightly, but don't let it boil or you will curdle the eggs. Add the vanilla paste.

Chill in the fridge for 2 hours or overnight.

Stir in the cream. Pour the mixture into your icecream churner and churn for about 20 minutes, or follow the instructions on your machine.

The ice cream will be like soft-serve after churning. Spoon it into a container and freeze for 24 hours for a normal ice cream firmness.

If you prefer other flavours than vanilla, all you need do is to substitute flavouring - for example strawberry, orange, lemon, rum, almond, butterscotch.  Flavourings can be purchased from your nearest cake decorating store.

Chocolate Ice Cream Recipe

  • 2 cups milk
  • 1 1/4 cups dextrose
  • pinch of salt
  • 4 egg yolks
  • 1 teaspoon vanilla paste
  • 1/4 cup cocoa powder
  • 300mL thickened cream

Combine the milk and dextrose in a saucepan. Whisk in the egg yolks, cocoa powder and vanilla paste. Stir over medium heat until the mixture thickens slightly, but don't let it boil or you will curdle the eggs.

Chill in the fridge for 2 hours or overnight.

Stir in the cream. Pour the mixture into your icecream churner and churn for about 20 minutes, or follow the instructions on your machine.

The ice cream will be like soft-serve after churning. Spoon it into a container and freeze for 24 hours for a normal ice cream firmness.

From this custard base, you can make all sorts of interesting flavours for your homemade ice cream. Here's a few that I have made to get your creative juices flowing. Remember: it is your ice cream, you can put whatever you want into it!

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