Vanilla Ice Cream
|Makes 6 servings
1 teaspoon pure vanilla extract
1 vanilla bean, split (optional)
1/2 cup plus 2 tablespoons granulated ZSweet® powdered
1 packet of supersweet ZSweet®
4 fresh, organic eggs (whites and yolks separated)
2 cups organic heavy cream
1/8 teaspoon sea salt
Blend ZSweet® in a food processor until refined like powdered sugar. In first bowl, beat ZSweet® and egg yolks until mixture is a light creamy yellow, then beat in vanilla extract and bean scrapings. In second bowl, beat heavy cream until soft peaks form. In third bowl, beat egg whites, add a pinch of salt, and then keep beating until you have stiff peaks.
Fold together cream and egg yolk mixture gently. Then fold in egg
whites thoroughly, but with as few strokes as possible to keep the
airiness. Spread into loaf pan lined with plastic wrap, or a metal
mold. Freeze, covered loosely in plastic wrap, for at least 4 hours.
Scoop out with an ice cream scoop. Alternatively, run water over the
bottom of the pan for a few seconds, unmold, and slice.
Recipe adapted from Healthy Indulgences.
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