Diabetic Homemade Ice Cream

Submitted by Sarah J

"YES! I get some homemade ice cream too. Cooking time is freezing time. I'm not sure if it will take you this long."

 

• Ready In: 1hr 10mins
• Ingredients: 5
• Serves: 8

ingredients

• 1 (12 ounce) can evaporated milk
• 2 tablespoons sugar substitute (such as Equal or Splenda)
• 1 1⁄2 cups whole milk
• 1 tablespoon vanilla extract
• 3 eggs, well beaten

directions

1. Combine milk and sugar replacement.
2. Beat well until sugar is dissolved.
3. Add whole milk and vanilla extract; beat well.
4. Add eggs; beat well.
5. Pour into ice cream maker and follow manufacturer's directions.

Reviews

[InkyGuy]

Edible but not tasty. <br/><br/>We've been making homemade ice cream for a number of years in our bucket ice cream churner. As another reviewer noted, the recipe calls for egg but gives no instructions to cook the mix to form a custard and eliminate egg-borne disease. Perhaps it is an oversight. It needs to be corrected. We cooked the ingredients and made a custard before freezing it in the ice cream churner.<br/><br/>With this correction, and the use of real vanilla bean we made the recipe as directed and found the result bland, with little flavor. It wasn't awful; it just wasn't particularly good. It certainly didn't leave any of us wanting seconds.<br/><br/>The recipe does not call for any salt, so you may want to add 1/4 teaspoon. Perhaps this will improve the flavor enough to make it enjoyable.<br/><br/>This recipe looks promising, but as it stands, I have to say that the result was disappointing. The proof is definitely not in the tasting of this pudding.

 

[Bluenoser]

I always wondered what making homemade ice cream would be like. I saw and tried your recipe and it turned out alright. Thankyou.

 

[OneEye]

From a food safety standpoint, I would recommend using pasteurized eggs or egg substitute, as this recipe is not cooked and any salmonella in the eggs could pose a hazard. Freezing does not kill the bacteria.