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A couple of weeks ago, I got my new ice-cream maker. Cuisinart professional ice-cream maker was a bit pricey but totally worth the money! It has a built-in freezer and it's easy and quick to make an amazing ice-cream. This brand is very reliable and they also have some cheaper ice-cream makers with freezer bowls that you have to freeze before you begin your recipe. I couldn't wait to try it out and the result is my first ice-cream recipe!

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While I was searching for the basic rules of ice cream making, I came across a great recipe from HolisticSquid.com that answered most of my questions. For a start, the ice-cream has to be soft and creamy with no icy bites. I adjusted the recipe for a low-carb diet and added some Greek yogurt.

How to Make Raw Eggs Safe to Eat

If a recipe calls for raw eggs and you are concerned about the potential risk of Salmonella, you can make it safe by using pasteurized eggs. To pasteurize eggs at home, simply pour enough water in a saucepan to cover the eggs. Heat to about 60 °C/ 140 °F. Using a spoon, slowly place the eggs into the saucepan. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurize the eggs and kill any potential bacteria. Let the eggs cool down and store in the fridge for 6-8 weeks.

0 days, 1 hours, 20 minutes Hands-on 10 minutes Overall 1 hour 30 minutes Serving size 2 scoops/ 130 g/ 4.6 oz Allergy information for Creamy Low-Carb Vanilla Froyo ✔ Gluten free ✔ Nut free ✔ Nightshade free ✔ Pork free ✔ Avocado free ✔ Coconut free ✔ Fish free ✔ Shellfish free Pescatarian Print Recipe Download Recipe

Nutritional values (per serving, 2 scoops/ 130 g/ 4.6 oz)

Net carbs 4.4 grams Protein 5.8 grams Fat 29.6 grams Calories 317 kcal Calories from carbs 6%, protein 8%, fat 86% Total carbs 4.4 grams Fiber 0 grams Sugars 4.1 grams Saturated fat 18.4 grams Sodium 119 mg ( 5 % RDA ) Magnesium 5 mg ( 1 % RDA ) Potassium 56 mg ( 3 % EMR )

Ingredients (makes 10 servings) 2 1 / 2 cups heavy whipping cream (600 g/ 1.3 lb)

cups heavy whipping cream (600 g/ 1.3 lb) 2 cups full-fat Greek yogurt (500 g/ 17.6 oz)

4 large egg yolks

seeds from 2 vanilla beans or 1 tsp vanilla bean powder

2 tbsp sugar-free vanilla extract or vodka (30 ml)

1 / 2 cup powdered Erythritol or Swerve (80 g/ 2.8 oz)

cup powdered Erythritol or Swerve (80 g/ 2.8 oz) 15-25 drops liquid Stevia extract

1/ 4 tsp sea salt

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Martina Slajerova Creator of KetoDietApp.com I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight. That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food. More posts by Martina Slajerova Martina Slajerova