Vanilla Ice Cream Directions:
- Slice the vanilla pod in half lengthwise and scrape out the seeds.
- In a medium saucepan, combine the almond milk, evaporated milk, and vanilla seeds.
- Heat over medium-high until it just begins to boil, then reduce to low heat and let it infuse for a few minutes.
- In a separate bowl, whisk the egg yolks and sugar substitute together until pale and smooth.
- Slowly add the hot milk mixture to the egg mixture, stirring constantly to prevent curdling.
- Return everything to the saucepan and cook over low heat, stirring continuously until the mixture thickens slightly (do not boil).
- Remove from heat and let the custard cool to room temperature.
- Pour into a shallow container and freeze, stirring every 30 minutes for 3 hours to break up ice crystals and achieve a creamy texture.
WW Points Calculation:
- Unsweetened almond milk: 0 Points
- Fat-free evaporated milk: 2 Points
- Egg yolks: 0 Points
- Sugar substitute: 0 Points
- Vanilla pod: 0 Points
Total Points: 2 Points
Servings: 6 scoops
Per Serving: 0.3 Points.
Nutrition Information (per serving):
- Calories: 65 kcal
- Fat: 2 g
- Protein: 4 g
- Carbohydrates: 6 g
- Sugar: 1 g
- Sodium: 45 mg
I'm waiting for your comments! Enjoy!
