We’re going to mix it up a bit today, as I’ve got a guest video blog from DC personal trainer Josef Brandenburg. Josef always has a knack for tweaking foods to make them healthier, so I thought some of you might enjoy his home-made ice cream recipe.
Commercially available “carb controlled” ice cream has 4 net carbs per 1/2 cup serving. I don’t know if you’ve ever tried, but 1/2 cup of ice cream is NOT very much!
I find myself eating 2 cups at a time which is counterproductive (16 net!). Out of necessity I figured out how to get that down to like to like 4 for a real serving.
So, I was wrong in the video with my math – its 16 for the batch, not 6. At Easter there was enough for 5 people + a second helping for me (it was good), so it makes a pretty decent sized batch – way bigger than the 1/2 cup with the store bought stuff.
2 cups cream (16 net)
2 egg yolks (.6 net)
1/2-3/4 cup xylitol (0 net)
1 tbsp vanilla extract
pinch of salt
1. Pour cream into a microwave safe bowl and nuke for 2min (should be steaming hot).
2. While the cream is heating, separate yolks and mix with sugar alcohol.
3. Add egg yolk mixture to the hot cream and mix well. Heat in microwave for 1-2 min more (just shy of boiling).
4. Follow the directions on your ice cream maker to turn into ice cream. (I got mine on Amazon.com, you could also go to Target or Walmart or Ebay, or any place else to get one.)
4 Servings with 4net carbs per serving (this serving should be about 1.5-2 cups per serving, so this is a HUGE reduction from the commercially available stuff).
Washington, DC’s #1 Fat-Loss Expert for Busy People
Author of The Body You Want
The best fat-loss programs in DC: www.thebodyyouwant.com <http://www.thebodyyouwant.com>
My blog: www.josefbrandenburg.com <http://www.josefbrandenburg.com>
And just in case you don’t care (or you are the devil and don’t like ice cream), I had a new article go up today at T-Nation as well. Just follow the link below. Enjoy!