Delicious, creamy, frozen custard...

Hello everybody! I was looking for a good ice cream recipe! Ice cream has been my "stumbling block" more than once while on Trim Healthy Mama... Particularly because I am not satisfied with just any ice cream... and while I had found really great recipes out there that could kind of keep the cravings at bay... I hadn't really found what I was looking for... Especially because I had been spoiled with the best ice cream of all: "Wisconsin Frozen Custard" while I lived up north for 4 years when I had just gotten married.


You already know Wisconsin is famous for its dairy... the delicious cheeses! YUM! Custard is a specialty there.... whether  you get it at places like:

Leon's

Adrian's is our very favorite

or even "old style" at Grandma and Grandpa's backyard

... When you have frozen custard there... you become an "ice cream snob" whether you like it or not.

Culver's has great frozen custard as well... and when we first moved to Texas (about 4 years ago) we were so thrilled to find out there was a Culver's less than 1 mile away from our new home... But, then, I wasn't so happy when, in my efforts to lose weight I felt I had to just forget about frozen custard entirely... unless I "cheated" so cheating I did... not often because I am pretty strong and strict when it comes to staying on plan... but when I did OH I DID! So just recently I took on the challenge to make my own frozen custard at home... but this time... it would be SUGAR FREE!!!

What's even better, my recipe is simple yet truly satisfying (even for the most strict critic)... it does require a bit of patience but the result is definitely worth the effort! This recipe is so good that you could even have it for breakfast! Why not?

If you are a "Trim Healthy Mama" you know why a "heavy" dessert like this one is COMPLETELY GUILT FREE ... if you don't know what Trim Healthy Mama is yet... You are missing out! Get your Trim Healthy Mama book here

Here's my recipe:

Paloma's guilt-free VANILLA frozen custard
THM - "S" for Satisfying

Yield: 1 pint
Servings: 2

Ingredients

• 4 egg yolks
• 10 Packets of Truvia
• 1 cup heavy cream
• 1/2 cup unsweetened cashew milk
• pinch of sea salt
• splash (about 1/2 teaspoon) of vanilla extract

Directions:

1. In a heavy-bottomed saucepan, whisk together egg yolks and truvia until well combined. Whisk in cream and cashew milk until yolk mixture is fully incorporated.
2. Place pot over medium-low heat (from 1 to 8 it would be a "2") and cook, constantly whisking (don't stop or you'll get scrambled eggs, don't turn the heat any higher either), until a thin (it won't thicken much yet) custard forms on a spoon and a finger swiped across the back leaves a clean line, or until custard temperature reaches 170°F. Stir in salt and vanilla.
3. Strain custard through a Fine Mesh Strainer and chill in the refrigerator until it is very cold (at least 4 hours). Churn in Ice Cream Maker according to manufacturer's instructions, then serve right away or transfer to an airtight container and chill in freezer for 1 hour to let custard firm up slightly. Serve custard within two hours of it being made, don't store for another day.
4. Optional and not so purist: Drizzle sugar free chocolate syrup on top!

Enjoy!!!


© Paloma K.

Disclaimer: Some links in this post are affiliate links, this means that you pay the same price, but I also receive a very small compensation. I recommend products I have tried and love.

Out of this World Strawberry Shortcake - THM

Hello everybody! I can't believe I am at home blogging instead of in church praising... We've had a little bit of a rough start this year with "colds and flus" ... fever, chills, sweats, coughs have been filling our home ... but also snuggles and thankfulness that we have a roof, heat and everything we need RIGHT INSIDE our home.... I always praise God for running water in my sink... in my shower! I will tell you more about that soon! But for now.... I am thankful that it seems the worst of this flu is behind us.

So... the recipe that I bring to you today is not of my own creation (at least not the whole thing) .... the actual cake "batter" recipe is from Karen at: The Fruit of Her Hands.

Now... Without further ado.... I bring to you this delicious cake recipe... if you are a Trim Healthy Mama, then you... like me... don't need a birthday to eat cake!

You eat cake because you are free.... because you can and... because you love it!

 Here it is:

STRAWBERRY SHORTCAKE (FP or S)

 Yield: It's ALL yours! No need to share! (1 serving)

(The Cake itself is FP, - if you are a Trim Healthy Mama you know what I am talking about... if not ... make it anyway!) 

FOR THE CAKE

Ingredients:

• 1/4 cup oat fiber - From THM -  or this one
• a couple of pinches sea salt
• 3/4 tsp. glucomannan - this is what I use
• 1/2 tsp. aluminum free baking powder - like this
• 3 packets of. Truvia - (or make it with your sweetener of choice to taste)
• 1/3 cup egg whites - (I buy the carton of 100% liquid egg whites, don't waste egg yolks)
• 3 tbsp. water
• 1 tsp. vanilla

(To keep FP you will also need Reddi Whip, Strawberries and Truvia for the topping)

Now... if you're ok turning this dessert into an "S"

TOP WITH MY HOMEMADE WHIPPED CREAM (S)

• 1/4 - 1/3 cup VERY COLD heavy whipping cream
• 1 doonk of stevia extract (or sweetener to taste)
• 1 tsp. vanilla extract

Note of Caution: Oat Fiber and Oat Flour ARE NOT the same... oat fiber has 0 carbs and 0 calories... it can be used in any setting (on thm plan), while oat flour is great for you but it's an E, higher on calories and carbs, should be kept in an E setting.


Preparation:

Mix dry ingredients in  a bowl (I actually use a medium Pyrex Bowl to mix and bake all in the same thing), then add wet ingredients and mix well. Cook in microwave for about 1 minute 30 seconds (it will be oh so slightly wet on top). -each microwave varies but that works for me-.If you prefer not to use a microwave, you can bake this in a 350° oven for 20-25 minutes or until done. Once it comes out I use a spatula to help loosen the edges and dump it out onto a clean kitchen towel to cool.

While the cake is cooling off... I get the topping going:

Cut up some strawberries and sprinkle with Truvia. Allowing the strawberries to sit a while will make them juicier and more sweet. Ne sure use no more than 1 cup of strawberries.

When your cake has cooled off, serve on a plate, top with Reddi Whip (to keep it FP)

Or... let's whip that cream!

With a mixer.... mix all the ingredients (heavy cream, sweetener, vanilla) on high until soft peak forms .... serve immediately over your cake! Top with the strawberry slices.

Enjoy! (and... would you let me know how you liked it?)


© Paloma K.

This post contains affiliate links