Elsie Hogfat

Lagom Food. Lagom Philosophy.

Mr Snowie’s lchf vanilla ice-cream with lchf caramel sauce

Ice cream: 6 eggs, a cup of Just Like Sugar, 2 vanilla beans and zest and juice of three bright tangellos, and 800mls of Bannister Downs cream.

I separated the eggs, reserving the yolks to add later, and using the stick blender to blend the 3/4 cup Just like Sugar, egg whites, tangello zest and vanilla beans into a fluffy liquid that I gently cooked using a double boiler (just a stainless steel bowl in a saucepan of simmering water) stirring constantly.

I whipped the cream in another bowl until it was dessert style whipped cream fluffiness.

I added the yolks and cream to the mixture and whipped some more before putting into the freezer for a few hours.

The Caramel Sauce:

Just like Sugar with butter and prunes, stick blended, wonderful brown colour… and tangello juice … this is so yummy.

Now Mr Snowie is making the ice cream.  I hope it turns out well in terms of texture.

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