Sunday, January 31, 2010

Lactose or Dairy Free Free Ice Cream - IBS

I made "custard" for Lactose free Ice Cream this evening. I customized a regular 4 cup recipe. Here's my recipe:


4 Cups Lactose Free Milk. (If you have IBS use Almond or Rice Milk.)

1 Cup sugar

3-5 Egg Yolks

1 and 1/2 tsp Vanilla

Pinch of salt

1. Place the egg yolks and pinch of salt in a medium bowl and stir.

2. Pour the milk into a medium sauce pan over medium low heat, stir until hot but not boiling, stir in sugar.

3. Take 2 cups of the hot milk/sugar mixture and slowly pour as you stir it quickly into the egg yolks. Now pour the egg yolk/milk mixture into the rest if the milk/sugar mixture in the saucepan.

4. Cook and stir until it just comes to a boil. Remove from heat immediately and add the vanilla. Strain through a fine sieve into a large bowl to get any lumps out. Allow to cool to room temperature before placing in refrigerator for at least 4 hours or up to 2 days before placing in your ice cream maker- following ice cream freezer directions.

NOTE: The original recipe was not lactose free. It had 8 egg yolks and used 3 Cups heavy cream and one cup whole milk and 2 plump vanilla beans split in half lengthwise and scraped of the seeds and cooked in the custard before straining it. If I had enough eggs I would have used 5 yolks instead of 8 which seems too rich, but if it's creamy enough, I'll keep it at 3 yolks.

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