Diabetic Custard Ice Cream
Indulge in the creamy, velvety goodness of Diabetic Custard Ice Cream—a guilt-free dessert tailored specifically for those mindful of sugar intake. This decadent yet health-conscious treat combines the richness of whole milk, heavy cream, and egg yolks with a sugar substitute like erythritol or monk fruit to create a smooth, custard-style base. Infused with pure vanilla extract and crafted with a traditional tempering technique, this recipe ensures a luscious texture while being low in carbs and diabetic-friendly. Whether enjoyed on its own or topped with fresh berries or chopped nuts, this homemade ice cream offers an indulgent way to satisfy your sweet tooth without the sugar spike. Perfect for family desserts or a refreshing snack, it’s proof that delicious doesn't have to mean high-sugar!
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Recipe Information
Ingredients
- 2 cups Whole milk
- 1 cup Heavy cream
- 4 large Egg yolks
- 6 tablespoons Granular sugar substitute (erythritol or monk fruit blend)
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
In a medium saucepan over medium heat, combine the whole milk and heavy cream. Heat the mixture until small bubbles form around the edges, but do not let it boil.
While the milk and cream are heating, whisk the egg yolks, sugar substitute, and salt together in a medium bowl until the mixture is smooth and pale yellow.
Slowly temper the yolk mixture by gradually adding 1/2 cup of the hot milk mixture to the whisked yolks, stirring constantly to prevent curdling.
Pour the tempered egg mixture back into the saucepan with the remaining milk and cream, and reduce the heat to low.
Cook the mixture gently, stirring constantly with a wooden spoon or silicone spatula, until it thickens slightly and coats the back of the spoon. This will take about 5–7 minutes. Do not allow it to boil.
Remove the custard from heat and stir in the vanilla extract.
Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits for a smoother texture.
Allow the custard to cool to room temperature, then cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming.
Chill the custard in the refrigerator for at least 4 hours or overnight until completely cold.
Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours before serving to allow it to firm up.
Scoop and serve your diabetic-friendly custard ice cream, garnished with fresh berries or a sprinkle of chopped nuts, if desired.
Nutrition Facts
Calories |
1330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.7 g | 146% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1037 mg | 346% | |
| Sodium | 437 mg | 19% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 24.4 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 692 mg | 53% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 815 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
