Sourced from: Infinite Health Blog, by Dr. Davis,
originally posted on the Wheat Belly Blog: 2012-09-21
This recipe is more of a reminder
than a unique way to make custard. A number of people
recently remarked to me: “I sure do miss ice cream!
If I could just have ice cream once in a while, I’d
be able to follow this diet better!” Well,
let’s go one step better: Let’s
I have yet to find a commercially
produced ice cream or custard that I thought was truly
healthy. Even the “no sugar added” ice cream
brands are usually sweetened with sorbitol and maltitol
that can still cause rises in blood sugar (as well as
small LDL particles that lead to heart disease), not to
mention gas and diarrhea–not the best choice after
a romantic dinner!
Here’s a way to make your own
thick, rich custard without sugar, sorbitol, maltitol, and
without having to endure gas and diarrhea. Of course, if
you have a dairy sensitivity in some form, or if you are
among the people whose weight loss is stalled or prevented
by dairy products (due to the insulinotrophic action of
the whey fraction of protein in dairy products), then
replace the cream with canned coconut milk.
You will need an ice cream maker.
I purchased an electric one (Deni) from Target for
$23 and it works wonderfully. The vanilla custard I made
last evening at the request of the 14-year old was a snap.
There are a number of methods to
generate the egg yolk-rich custard. I am a fan of
simplicity, so I chose the process of making the custard
from egg yolks over the stove (that I picked up from
followed by blending in the sweetener and the other
ingredients. This approach may require a couple of
tries to get the temperature and time just right.
Even if not perfect, however, the end-product should
still be quite edible and delicious!
The basic recipe can be altered
in an unlimited number of ways, e.g., add 1 cup
mixed fresh or frozen berries, 1 cup wild blueberries,
dark chocolate chunks with or without peppermint extract,
bing cherries, walnut fragments, etc. Using an
inulin-based sweetener, such as the Trader Joe’s
stevia, or Swerve, helps generate a custard that is
smoother and defrosts to a softer texture when taken
out of the refrigerator. Alternatively, a teaspoon of
xanthan or guar gum can be used, but I’ve
found this still allows the ice cream to acquire the
hard consistency of ice when frozen.
Makes 6 servings
4 egg yolks (large or jumbo eggs)
12 ounces (1 ½ cups) heavy whipping cream,
preferably organic or 1 can coconut milk (13.5 ounces)
Sweetener equivalent to ¾ cup sugar
½ teaspoon sea salt
2 teaspoons vanilla extract
Dash ground nutmeg
Place eggs yolks in small saucepan
and heat over low-medium heat. With electric or hand mixer,
beat for several minutes until creamy while heating. Keep
heat low enough that yolks do not scramble or
coagulate but are warm to touch.
Blend in cream or coconut milk,
stevia, and salt and blend until well-mixed.
Pour entire mixture into ice
cream maker and follow manufacturer’s directions.
(My device required 25 minutes to convert to thick