Low Carb Snickerdoodle Ice Cream

This recipe is an updated makeover of one I posted back in 2011.  Since that time I've shifted to a low carb way of eating to help lose a few pounds and yet satisfy my sweet tooth now and then.

I've also learned some new techniques since that time that will make this ice cream easier to make for beginners, since it doesn't require tempering the eggs.

Before you get started you will need to make a batch of Low Carb Snickerdoodle Cookies.

Let's make some ice cream!

 

Low Carb Snickerdoodle Ice Cream

Ingredients:

2 cups heavy cream

2 cups Half and Half
2/3 cup erythritol
1/8 teaspoon fine sea salt
1 teaspoon ground cinnamon
3 large eggs
1 1/2 cups Snickerdoodle Cookie Crumbs

Directions:

Put the 2 cups Half and Half along with the erythritol, salt and cinnamon along with the 3 eggs into a blender and blend until smooth.

Pour the blended mixture into a large heavy saucepan.  Whisk in the heavy cream.

I forgot to put my cinnamon into the blender, so I just added to the pot.

Whisking constantly, over medium low heat, cook until the mixture coats the back of a wooden spoon.

Strain the mixture into a clean bowl to remove any egg bits that might be there.  Cool to room temperature.

Cover with plastic wrap to prevent a skin from forming on the mixture and chill overnight.

When ready to freeze, pour the mixture into the bowl of your ice cream freezer and freeze until the consistency of soft serve.  Add in the cookie crumbs slowly from the top of the freezer cover, letting them incorporate.

Once incorporated, continue freezing for another 10 minutes.  Serve immediately or transfer to a freezer container and store in the freezer until ready to serve.

....and that's What's Cooking at Cathy's ~ Enjoy!