How to Make No Sugar Ice Cream

Everyone loves ice cream.

In 1776, New York City welcomed the first ice cream parlor in America. Since then, everyone around the country has fallen in love with the treat. The problem for some, however, is that ice cream be high in sugar. There's a way around that: Make it yourself.

Things You'll Need

• 2 cans of evaporated nonfat milk
• 1½ cups pasteurized egg substitute
• 4 packages sugar-free instant pudding
• 3 tablespoons vanilla
• 24 to 36 packets of a sugar-free sweetener
• Electric or hand-cranked ice cream freezer
• 10 to 12 pounds ice
• 2 cups rock salt
• Wire whip
• Fruit of choice (optional)

Instructions

1. Add the egg substitute, cans of evaporated nonfat milk and vanilla to a large bowl. Mix well with the wire whip.

2. Add the remaining ingredients and continue mixing with wire whip. The amount of sugar substitute you need depends on how sweet the substitute you choose is. Use less for particularly sweet substitutes. Add fruit if desired.

3. Place the mixture into the refrigerator to chill for up to six hours or proceed to the freezer. If you proceed to the freezer, it will probably take a little more ice.

4. Put the churn into the metal bucket of the ice cream freezer.

5. Pour all of the ingredients into the bucket. Do not fill above the top paddle on the churn to allow for expansion.

6. Put the lid on the metal bucket.

7. Place the metal bucket into the larger bucket of the ice cream freezer. Attach the crank mechanism, being sure that the metal bucket is in its proper place.

8. Fill the remainder of outer bucket with ice and salt. After filling a quarter of the way with ice, add a half-cup rock salt and continue in this fashion until the outer bucket is filled.

9. If you are using an electric ice cream freezer, plug the freezer in and allow to churn until the motor stops spinning. Immediately unplug the freezer. For a hand-cranked freezer, start turning the handle slowly and continue until it becomes too difficult.

10. Remove the crank mechanism from top of ice cream freezer.

11. Remove any ice covering the lid and wipe the lid with paper towel to remove saltwater.

12. Remove the lid and churn from the ice cream.

13. Replace the lid and use the cork to plug the hole in the top.

14. Pour off excess water from the outer bucket. Repack the outer bucket with ice and salt.

15. Allow the ice cream to sit for 15 to 30 minutes to harden.

16. Remove the ice and salt mixture covering the lid of the metal bucket. Wipe the lid with paper towel to again remove any excess saltwater. Remove the lid and serve.

References

• MakeIceCream.com: The History of Ice Cream