Cinnamon Ice Cream: (LOW CARB)
makes 6 servings of 1/2 cup
1 3/4 cup heavy cream
3/4 cup almond milk (Silk original)
3 egg yolks
1/4 cup + 3 tsp. Truvia (or 3/4 cup stevia for lower carbs at a sacrifice. See more below)
1 tsp. pure vanilla extract
1 tsp. cinnamon
Pour the cream, milk, truvia, and vanilla in a medium sauce pan. If you use truvia, it will be a much higher carb count, BUT it tastes significantly better. If you use stevia, use it from the bag that is a cup to cup equivalency of sugar. But there is a definite after-taste that the stevia seems to give. Doesn't taste nearly as sweet, but it still tastes pretty good, and it has a much lower carb count. (see nutritional facts below)
Heat over medium heat, stirring often, letting it come to a simmer, but not a boil.
Whisk the egg yolks in a separate bowl. Pour a little of the hot milk mixture into the bowl and whisk into the eggs so it will heat the eggs without scrambling them. Pour the eggs into the sauce pan and cook over low heat for 2 minutes, stirring constantly. Remove from heat and whisk in the cinnamon.
Pour the mixture into a bowl and chill for at least 2 hours in the refrigerator.
Once chilled, pour mixture into an ice cream maker and freeze according to manufacturer's directions.
After it is done, either serve (soft serve) or put it in the freezer for almost an hour (but not more) for a thicker ice cream consistency.
For 1/2 cup of ice cream using truvia: 274 calories, 28g fat, 13g carbs, 3g protein
For 1/2 cup of ice cream using stevia: 274 calories, 28g fat, 5.5g carbs, 3g protein