Rasputin

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 cocoa powder
13 packets of Truvia
1 scoop chocolate whey protein powder (sub. for nonfat dry milk powder)
1 pinch salt

I preheated my Sous Vide Supreme to 181, then combined all the ingredients in my blender and slowly mixed it for about 5 minutes. I then poured it into a vacuum bag and placed it in the SVS for 20 minutes.

After that, the bag went into an ice bath for 20 minutes, agitating the bag frequently. Then it was into the fridge for three hours to mellow.

I have the churn going now and even though it is two rooms away it is LOUD. I might need to buy another churn, one that is automatic without needing ice and salt. Eh, we'll see how this one does.

End result should be about 1 net carb per serving. I tasted the mix before I put it in the SVS, raw egg be damned, and it tasted mighty fine even then.