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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Blueberry Ice Cream
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Ingredients:
- 5 egg yolks
- 1 Cup Splenda
- 3 tsp. vanilla extract
- 2 Cup heavy cream, whipped
- 1/2 Cup frozen blueberries, drained well
- 1/4 Cup water
Place egg yolks, vanilla extract, sweetener and water in blender. Blend at
medium speed for 30 seconds. Add blueberries. Blend an additional 10 seconds.
Fold yolk mixture into whipped cream. Blend lightly, until you have a marbled
effect. Be careful not to break down volume of whipped cream. Empty into refrigerator
tray and freeze for 2 hours.
Makes 6 1/2-Cup Servings. 2.9 net gram of carbohydrate per serving.
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