Egg Fast Frozen Custard (Ice Cream…sort of) Recipe
So the photos on this post are a hot mess – I didn’t have time to let the three flavors set up right before I had to get the photos finished, so they weren’t firm enough to hold a nice scoop shape.
Normally this would bother me – a lot. But not today my friends, not today. Because I’m pretty sure that those of you on the egg fast saw the words ice cream and have already blown by me (I know because my hair just flew up) to the recipe, and are gathering up the ingredients as we speak.
Honestly, do I even need to say any more here? EGG. FAST. ICE. CREAM. You’re welcome.
Technically it’s not ice cream because there is no cream in it. I worked around that by thinning out some cream cheese with water, which worked like a charm. The only ingredients in this are the cream cheese, egg yolks, water, and whatever sugar free syrup or extract+sweetener that you choose to experiment with. I used Torani brand Black Cherry, Coconut, and Chocolate sugar free syrups for my three different flavors. The end result was surprisingly creamy and rich – yet not too heavy.
This custard does retain a cream cheese flavor (think frozen no bake cheesecake flavored), so if you don’t like that go with the chocolate – it seems to mask the cream cheese flavor the most. The coconut was my least favorite – very cream cheesy (some extra coconut extract, had I had some on hand might have fixed that), the black cherry was pretty tasty and a lovely pink color from the syrup.
This frozen custard base would lend itself well to vanilla, lemon, pumpkin, caramel, white chocolate, raspberry, strawberry – pretty much any flavored extract or sugar free syrup you can find will work here.
Awesome, right? I KNOW! Very exciting. Mr. Hungry loves it too – he just ate the photo shoot leftovers. I hid the rest in the freezer where he hopefully won’t find it. Tee hee.
Now if you’re an egg fast purist, I don’t know how this falls, since technically it’s not the whole egg – just the yolks. And it’s not really a 1:1 fat ratio either in the sense that it’s not one egg to 1 Tbsp fat – it didn’t bother me though, I’m pretty much counting the cream cheese as my fat in this case. Also since we’re only using the yolk and not the white, our fat to protein ratio is already pretty high here. Rationalization? Maybe. But who cares – IT’S ICE CREAM.
I don’t think we’re breaking any important egg fast rules here, but if it bothers you, by all means abstain and keep choking down your scrambled eggs and cheese – more power to you my friend! Me? I’ll be chowing down on some of this frozen custard for my egg fast dinner tonight!
Now if you don’t have an ice cream maker, just freeze it in a plastic container and scoop it out when it’s firm. Or try the baggie method. If it freezes a long time it will get pretty solid, just thaw it on the counter for a few minutes before serving.
Be sure to enter my July Cuisinart Ice Cream Maker giveaway by the 31st for your chance to be one of my TWO ice cream maker bundle winners!