Tuesday, December 16, 2014

Low Carb White Chocolate and Macadamia Nut Ice Cream

I got hold of a small sample size of White Chocolate Macadamia ice cream flavoring. I made a batch of ice cream with chopped macadamias thrown in and it was pretty good. However, it was screaming for something more. I decided to try white chocolate brownies as another mix in. I also threw in a chopped white chocolate bar for good measure. I thought salted macadamias would taste better than unsalted, but they don’t.

Ingredients


Low Carb Sweet Cream Base
1 tablespoon LorAnn Oils Flavor Fountain Flavorings, White Chocolate Macadamia
2-3 servings Low Carb White Chocolate Brownies, cut into small chunks
1 bar Low Carb White Chocolate Bar
½ cup (60 g) macadamia nuts, dry roasted and unsalted

Directions

  1. Follow the directions to make the Low Carb White Chocolate Brownies and when cooled, cut up the brownie into smaller chunks and put into an empty ice cream container.

    Brownie chunks.
  2. Chop up the bar of Low Carb White Chocolate and add to the container.

    White chocolate chunks.
    Chop large macadamia nut pieces and add to the container.
  3. Put the container for the ice cream including its cover upright in the freezer now. This serves two purposes: it keeps the container cold and it forces you to make sure that there’s space in the freezer.
  4. Follow the instructions for the Low Carb Sweet Cream Base except slightly reduce the amount of heavy cream. (E.g., 2 cups instead of 2¼ cups of heavy cream.) Add the LorAnn Oils Flavor Fountain Flavorings, White Chocolate Macadamia to the sweet cream base. Cover and chill if necessary.
  5. Follow your ice cream maker’s directions for making ice cream. One to two minutes before the ice cream is done, add the mix-ins. Use a silicone spatula to remove the ice cream from the ice cream maker and freeze until solid.
Scoops of ice cream.

Scoops of ice cream.

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