Dukan Vanilla Ice Crème
I ate this in its half frozen state and it was yum, yum, yum, yum, yum…BEST vanilla ice EVER!
- 6 egg yolks
- 1/4 teaspoons of cornflour
- 450ml of skimmed milk
- 1 Vanilla pod, split, seeds removed
- 1 tsp of vanilla extract
- 2-3 tablespoons of xylitol (to taste)
Dukan actually calls for aspartame, but I tried that once, and I’m never doing the whole chemically, acrid taste again. I still truly believe that xylitol is Dukan Diet friendly, so I’m sticking with it. Refer to my previous (highly unscientific) justification: here.
Put the milk with the vanilla extract, vanilla seeds and pod in a medium saucepan and heat on low – medium until warm (lightly simmering). Whilst this is happening, whisk the egg yolk with the corn flour, 1 tablespoon of xylitol until smooth. Once the milk is heated, pour it over the egg yolks whilst whisking. Pour the eggy, milky mixture back into the saucepan and stir continiously with a wooden spoon over low heat. Once it starts to coat the back of the spoon and has thickened, take it off heat.
Cool the mixture, best to put it in the fridge (NOT FREEZER). Once cool, put it in your ice-cream maker, following manufacturer’s instructions. In my case, I use a Kitchenaid ice-cream maker, so I put it in for about 25 minutes and then stuck it in the freezer. The half melted state was absolutely delicious. Yum, yum, yum, yum, yum!