September 10, 2016 1 min read
2 cups double cream
1 cup lactofree milk
1 vanilla pod
1/4 cup combined stevia and xylitol
Warm the cream and milk over a low heat
Split the vanilla pod and scrape out the seeds
Chop the vanilla pod and add with seeds to the milk/cream
Leave for 10 mins to heat through.
In a separate bowl beat the eggs till light and fluffy
Gradually add the sweetener whilst beating
Take the milk/cream off the heat and refrigerate to cool
When cool, beat together with the eggs
Churn in ice cream maker for 30 mins.
Freeze for an hour and then enjoy.
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