Sugar Free French Vanilla Ice Cream with Xylitol
Indulge in the creamy decadence of homemade Sugar Free French Vanilla Ice Cream with Xylitol, a guilt-free treat perfect for those mindful of their sugar intake. This luscious dessert features a velvety custard base made with heavy cream, whole milk, and a fragrant vanilla bean, delivering a rich and authentic vanilla flavor. Sweetened naturally with xylitol, it’s a healthier alternative to traditional ice creams without compromising on taste. The recipe’s sophisticated yet approachable technique, including tempering egg yolks and infusing the vanilla bean, ensures a smooth, luxurious texture. Whether you’re following a sugar-free lifestyle or simply love classic French vanilla, this ice cream will satisfy your cravings while making a perfect dessert to share. Serve it on its own, pair with fresh berries, or add a dollop to your favorite sugar-free dessert!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.5 cup Xylitol
- 1 whole Vanilla bean
- 5 large Egg yolks
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and xylitol. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and pod to the saucepan.
Heat the mixture over medium heat, stirring occasionally, until it starts to steam but does not boil. Remove the saucepan from heat and let the mixture steep for 10 minutes to infuse the vanilla flavor.
In a separate bowl, whisk the egg yolks and salt until pale and slightly thickened.
Remove the vanilla bean pod from the cream mixture. Slowly pour about 1/2 cup of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
Gradually add the tempered egg mixture back into the saucepan with the remaining cream, stirring constantly.
Return the saucepan to medium-low heat and cook the custard, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. Do not let it boil.
Remove the saucepan from heat and stir in the vanilla extract.
Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Cover the bowl with plastic wrap, pressing it 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 1-2 hours to firm up before serving.
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 131 mg | 6% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 2.2 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 64 mg | 5% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 70 mg | 1% | |
*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.
