I got a wild hair and dug out our old ice-cream churn.
I checked in my new Sous Vide recipe book and they did actually have some recipes there for french-style Ice Cream, the kind with egg yolks that you have to slow-cook before freezing.
I made substitutions as needed to make the recipe low-carb.
Chocolate Ice Cream
Makes 8 servings
2c Unsweetened Almond Milk
1c Heavy cream
6 large egg yolks
1/2 + 1 tsp unsweetened
The family is out of town for the month, and I would hate to waste a nice chuck roast eating it all by myself, so I invited a friend over to help me consume this delicious dinner.
Sous Vide chuck roast (48 hours at 131 degrees, seasoned with ginger, garlic, butter and beef base), seared and served medium rare.
Green Beans Almondine in a beef cream sauce
Carbquick Cheddar Bay biscuits (2 net grams per biscuit!)
And, for dessert, Protein Peanut Butter Chocolate
That's a very good question, if I do say so myself.
During the 20th century, scientists traveled to numerous primitive and otherwise geographically isolated societies to catalog the health of the people therein. One such scientist was a dentist by the name of Weston A. Price. He wrote a book about his travels called Nutrition and Physical Degeneration, and I highly recommend it to everyone who is at all interested in how we got to be so sick and decrepit here in the Western world.