A couple of months ago, I read about the egg fast on the low-carb blog I Breathe I’m Hungry and decided to try it for myself. I had the same amazing results she did during the five days I did the fast, and since then, I’ve been using an egg-heavy diet as a great way to get the weight back off after a weekend of eating towers of tea sandwiches and scones with my ladyfriends or reviewing pizza for my column. I love the taste of eggs and think they’re basically the perfect health food, so finding the I Breathe I’m Hungry low-carb egg fast ice cream was so exciting for me.
The texture is amazing, so ice-cream-like that you’ll never believe how few ingredients are in it . . . and that none of them are milk and cream! Heavy whipping cream seems to stall my weightloss if I use more than a couple of tablespoons a day in my coffee, so a whole bowl of regular low-carb ice cream is out of the question for me if I want to lose weight. But this egg fast ice cream doesn’t affect me at all, and it’s suuuuuuuch a pleasure to eat. The problem is that I don’t care for the taste of Splenda in her recipe from all of the sugar-free syrup. Artificial sweeteners really stand out to me sometimes, so I was left with a lot of Splenda aftertaste with the original egg fast ice cream.
So here’s my take the very excellent I Breathe I’m Hungry Egg Fast Frozen Custard:
8 oz cream cheese (right out of the fridge is fine)
1 cup water
10 egg yolks (use the leftover whites for a berry meringue)
1.5 Tbsp Torani sugar-free syrup (caramel is my favorite, but take your pick)
1/2 cup xylitol (Xlear Xylosweet is the one I use; it tastes just like sugar to me)
pinch of salt
optional: 1 tsp vanilla
optional: 6 Tbsp unsweetened cocoa powder
In a medium microwave-safe bowl, plop the cream cheese into the water and microwave on high for a minute and a half. Whisk them together until you get a smooth, frothy mixture. (I like to use a hand mixer to make it easier.) Add the sugar-free syrup and egg yolks and whisk again until smooth. If you want to give it a richer flavor, whisk in the vanilla. If you want to make the chocolate version, whisk in the unsweetened cocoa powder.
Microwave the mixture on high for 30 seconds, and then whisk it again. Repeat this 5 times. (I think the idea is that if you do all of the microwaving at once, you’ll end up with cooked eggs in your ice cream, which I can tell you from experience is gross.)
Chill the mixture in the refrigerator or freezer until it’s cold, and then process it your ice cream maker according to the manufacturer’s instructions. (I have the Cuisinart ICE-21 and absolutely love it.) When it looks like you just have a few minutes left (just keep testing it with a spoon until you start getting a consistency you like), it’s a good idea to add in 3 Tbsp of any liquor you like. Something like whiskey is going to give it a little flavor, while something like vodka will leave the flavor alone; the point is just to keep the ice cream from crystallizing when you freeze it.
It’s going to be a little melty still when you pull it out of the ice cream maker (hence my pictures), but it’ll be perfect after a couple of hours in the freezer. I hope you enjoy it as much as I have!
spinning in the ice cream maker and looking like a butt
the super rich chocolate version
the buttery caramel version
with raspberry whipped cream and unsweetened baking chocolate chunks
the final product in my Tovolo Ice Cream Tub