Comments on: Egg Fast Frozen Custard Low Carb Ice Cream Recipe

By: Judith

Judith — Thu, 20 Oct 2022 17:03:27 +0000

Many people do not know that raw egg white has avidin and trypsin inhibitors. Avidin blocks the digestion of biotin, one of the B vitamins. The trypsin inhibitors make digestion of the protein in the egg white more difficult. Both of these anti-nutrients are neutralized by cooking. I would never eat raw egg whites. I do eat raw egg yolks.

By: Lisa MarcAurele

Lisa MarcAurele — Thu, 21 Jan 2021 11:50:30 +0000

In reply to Eva. I've heard that about MCT oil as well so I'd say it should be okay as a sub in this recipe.

By: Eva

Eva — Thu, 21 Jan 2021 04:57:20 +0000

I’ve heard that MCT oil in ice cream can keep it from being so hard. Could I sub the butter for MCT oil? Is it needed just for balancing out the eggs or for a texture reason?

Thanks!

By: Mary

Mary — Thu, 23 Jul 2020 04:53:09 +0000

Thank you for this delious ice cream recipe. Made it twice and instead of using the ice cream maker I filled silicone cups for portion control. It's perfect. Not to hard.

By: Christina Finney

Christina Finney — Tue, 23 Jun 2020 23:38:29 +0000

I absolutely love this recipe.. been keto over a year and a half, and craving ice cream had been a big one for me, so I can't thank you enough.. this is delicious and hits the spot.. even my non keto family think it's the best.. I did use Jordan's skinney syrup to sweeten it- used salted caramel.. talk about heavenly.. oh my is it.

By: Lisa MarcAurele

Lisa MarcAurele — Tue, 04 Feb 2020 08:43:28 +0000

In reply to Carol Venable. The edges freeze first, so they get stirred in.

By: Carol Venable

Carol Venable — Tue, 04 Feb 2020 06:53:58 +0000

In your instructions, #6, stir in edges...what is meant? Please explain.

By: Lisa MarcAurele

Lisa MarcAurele — Thu, 12 Sep 2019 10:52:30 +0000

In reply to Jack. This is an Egg Fast recipe and heavy cream is not recommended if you are egg fasting.

By: Jack

Jack — Thu, 12 Sep 2019 07:34:44 +0000

In reply to Tracy Leca. Tracy, I'm not putting cream cheese in my vanilla ice cream either. That would taste so nasty. Use heavy cream instead.

By: Lisa MarcAurele

Lisa MarcAurele — Wed, 19 Jun 2019 10:18:24 +0000

In reply to Mary. I'd whip it up with an electric mixer first before freezing to help incorporate some air. You can also try stirring it about every 20 to 30 minutes while freezing. It should be fine to make without the machine.

By: Mary

Mary — Wed, 19 Jun 2019 04:38:55 +0000

Hi Lisa! This ice cream looks ‘bomb’! 🙂 I’m following the egg fast, but don’t have an ice cream maker. -Do you think this would turn out ok, if I just froze it? Even if the consistency was a bit runny, I would not even mind! Haha!

TY so much from Alberta, Canada!

Mary

By: Lisa MarcAurele

Lisa MarcAurele — Wed, 29 May 2019 21:49:16 +0000

In reply to Robin Clendenon. The temperature was just too hot and cooked the egg. I do use an electric mixer.