|
|
|
|
|
|
|
a low-carb dish - 115.6 g carbs total
14 one-cup servings at 9.63 g carbs per serving
| 2 C | granular Splenda |
| 6 | egg yolks |
| 6-1/2 C | cream |
| 3-1/2 C | cold water |
| 3/4 C | cocoa |
| 2 t | vanilla extract |
In large mixing bowl, whisk cream, water, and egg yolks together.
Over medium-low heat, cook and stir until it thickens and just starts to boil.
Remove from heat.
Add cocoa and whisk well until blended.
Add Splenda and vanilla extract. Whisk well.
Allow to cool.
Follow instructions for making ice cream in ice cream freezer.
| Sodium content in milligrams | ||
| 2 C | granular Splenda | 48 |
| 6 | egg yolks | 42 |
| 6-1/2 C | cream | 579 |
| Recipe total = 669 mg | ||
I am not a doctor. All original copyrights apply. No information on this page should be used by any person to affect their medical, legal, educational, social, or psychological treatment in any way. This web site and all its pages, graphics, and content copyright © 1997, 1998, 1999, 2000, 2001, 2002, 2003, 2004, 2005, 2006 Jon C.