Egg Fast Frozen Custard (Ice Cream…sort of

• Refrigerated

  • 5 Egg yolks

• Dairy

  • 4 oz Cream cheese

• Liquids

  • 1/2 cup Water

• Other

  • 4 Tbsp any flavor Sugar Free Flavored Syrup I used Torani

Found on ibreatheimhungry.com

Description

Ingredients

• 4 oz cream cheese
• ½ cup water
• 4 Tbsp any flavor Sugar Free Flavored Syrup I used Torani
• 5 egg yolks
• 2 cups Silk Protein + Fiber Almond Milk Original Flavor
• ½ cup heavy whipping cream
• 5 egg yolks
• 3 Tbsp granulated sugar substitute
• 1 tsp butter flavored extract
• ¼ tsp caramel flavored extract
• ¼ tsp kosher salt
• ¼ tsp xanthan gum
• ¼ cup chopped pecans
• 1 tsp butter
• ¼ tsp kosher salt
• 12 large eggs
• 1 ripe hass avocado, peeled & pitted
• 6 Tbsp mayonnaise
• 1 lime, juiced
• 1 Tbsp chopped cilantro
• ¾ tsp kosher salt
• ¼ tsp cumin
• ½ tsp cayenne pepper
• 2 cups heavy
• whipping cream
• ¼ cup unsweetened
• almond milk
• 4 egg yolks
• 5 drops green food coloring
• 3 Tbsp Torani S.F. Peppermint flavored syrup
• ¼ tsp mint extract
• 1 tsp stevia powder (or 2 Tbsp Splenda)
• 8 Tbsp butter, softened
• ¾ cup erythritol (I used Swerve)
• ¾ cup dried shredded coconut (unsweetened)
• ¾ cup almond flour
• pinch of salt
• ½ cup butter
• ½ cup erythritol sweetener (I used Swerve)
• ½ cup fresh lemon juice
• ¼ cup lemon zest
• 6 egg yolks
• 1½ cups heavy whipping cream
• ¼ tsp xanthan gum
• 1 Tbsp erythritol sweetener (I used Swerve)
• 6 Tbsp butter, melted
• 2 cups almond flour
• ½ tsp Kosher salt
• 1 tsp freshly grated lemon zest
• 4 oz pancetta, chopped
• 1 cup thinly sliced leeks (white part only, be sure to rinse well!)
• 2 Tbsp butter
• 1 tsp Kosher salt
• ¼ tsp ground black pepper
• 2 cups thinly sliced asparagus
• 1 cup heavy whipping cream
• 3 egg yolks
• 2 oz soft goat cheese
• 6 Tbsp butter
• 2 cups almond flour
• ⅓ cup granulated sugar substitute (I used Swerve)
• 1 Tbsp freshly grated lemon zest
• ½ cup chopped raw rhubarb
• 1 cup chopped raw strawberries
• ½ cup granulated sugar substitute (I used Swerve)
• 6 Tbsp unsalted butter
• 6 egg yolks
• 1 Tbsp Great Lakes Gelatin
• ¼ tsp xanthan gum
• 2 Tbsp lemon juice
• 6 egg whites
• ⅓ cup granulated sugar substitute (I used Swerve)
• ¼ cup strawberry puree (about ⅓ cup chopped, then pureed)
• 6 Tbl butter
• 2 cups almond flour
• ⅓ cup granulated sugar substitute (I used Swerve)
• 1 Tbsp freshly grated lemon zest
• ½ cup butter
• ½ cup granulated sugar substitute (I used Swerve)
• ½ cup fresh lemon juice
• ¼ cup lemon zest
• 6 egg yolks
• ½ tsp xanthan gum
• 2 Tbsp unflavored gelatin (I used Great Lakes)
• 4 cups raw cauliflower florets, roughly chopped
• ¼ cup butter
• ½ cup Silk Cashew Milk, Unsweetened Original
• 8 oz full fat cream cheese
• ½ tsp kosher salt
• ⅛ tsp ground black pepper
• ¼ tsp ground nutmeg
• ¼ tsp garlic powder
• ¼ tsp smoked paprika (use regular if you cant find smoked)
• 1 cup frozen, chopped spinach
• ¾ cup canned or frozen artichoke hearts, drained and chopped
• 1½ cup shredded whole milk mozzarella cheese
• ¼ cup grated parmesan cheese
• 3 cups spelt (or all purpose) flour
• 1¼ tsp baking powder
• 2 cups water
• ¾ cup pureed pumpkin
• ½ tsp salt
• 4 Tbsp dark brown sugar
• 2 egg yolks
• oil, for frying
• confectioners sugar, for dusting
• FOR THE BURGERS:
• 1 lb fresh salmon, preferably not farmed
• 1 egg
• 1-2 slices italian bread
• 1 tbl soy sauce
• ½ tsp garlic powder
• ½ tsp freshly ground pepper
• ¼ tsp kosher salt
• 1 tsp balsamic vinegar
• 1 diced scallion or garlic chive
• 8 slices of cooked bacon or 4 of pancetta
• 2 cups arugula
• FOR THE CEVICHE:
• ½ red onion
• 1 lemon
• FOR THE TARTAR SAUCE:
• 1 Tbspl capers, drained & chopped
• ½ tsp caper brine from jar
• 2 Tbsp dill pickles or cornichons, chopped
• 1 Tbsp fresh dill, roughly chopped
• ¼ cup mayonnaise
• ¼ cup sour cream

Directions

• Combine the cream cheese and water in a medium bowl and microwave for one minute. Whisk together until smooth. The mixture will be a little frothy, thats ok. Add your sugar free syrup and egg yolks and whisk together until smooth. Microwave on high for 30 seconds, then whisk. Repeat this 3 more times or until your mixture has thickened (if you are making a double batch, it will take 5 or 6 times at 30 seconds each.) Chill your mixture in the refrigerator or freezer until cold, then process in your ice cream maker according to the mfg instructions. If you dont have an ice cream maker, simply freeze until firm, or try using the baggie method
• Combine the almond milk and heavy whipping cream in a medium sized bowl. Microwave on high for 2 minutes. Stir in the egg yolks, sugar substitute, butter extract, caramel extract, kosher salt, and xanthan gum until smooth. Microwave on high for 30 seconds. Stir. Repeat this four more times or until thickened. Strain the mixture into a clean bowl and chill for 3 hours in the refrigerator (or 30 minutes in the freezer), stirring occasionally. Meanwhile, melt the butter in a small saute pan and add the pecans and salt. Toss and cook for 1-2 minutes until toasted. Cool. When your custard is completely cooled, pour into your ice cream maker and process according to the manufacturers instructions. Add the pecans in the final minute or so, when the ice cream is at soft serve stage. Serve immediately, or freeze in an airtight container until ready to serve.
• First cook, cool and peel your eggs.
• Cut them in half and gently remove the yolks, placing them in a medium bowl. Add the avocado and mash together with a fork.
• Once combined, add the rest of the ingredients and mix well until mostly smooth.
• Add the filling to a pastry bag fit with a star tube, or put it into a quart sized freezer bag (when ready to fill you just cut off the corner and squeeze into whites). At this point you can store the filling and whites separately in the fridge until ready to serve (if using for guests or bringing to a potluck gathering).
• If serving immediately, set your whites on a plate or platter and pipe your filling into them. If desired, garnish with fresh cilantro and/or a sprinkle of paprika or cayenne pepper.
• Combine cream and almond milk in a medium microwave safe bowl. Microwave for 2 minutes.
• Combine all other ingredients in another bowl. Add to heated cream and stir until combined. Microwave for one minute. Stir. Microwave for 30 seconds, stir. Microwave for another 30 seconds, stir. (Dont try to do this all in one step or youll end up with sweet green scrambled eggs. Trust me on this.) Alternatively you could heat it in a saucepan until thickened but be very very careful not to overcook it.
• Strain into a chilled bowl to get any lumps out and chill overnight in the fridge or in the freezer for 15-20 minutes until cold.
• Add to ice cream maker, following manufacturer instructions, and then eat soft or freeze until firmer.
• Combine the butter, erythritol, coconut, almond flour and salt in a medium bowl and mix until a dough forms.
• Press the dough into a pie plate, going all the way up the sides.
• Bake the crust at 350 degrees (F) for 15 minutes, or until golden brown.
• Melt the butter in a small saucepan on low heat.
• Remove from heat and whisk in ½ cup sweetener, lemon juice, and lemon zest until dissolved. Whisk in the egg yolks and return to the stove over low heat.
• Whisk continually until the curd starts to thicken.
• Remove from the heat and strain into a small bowl. Chill.
• In a large bowl, whip the heavy whipping cream, xanthan gum, and 1 Tbsp sweetener together until stiff peaks form.
• Fold ⅓ of the whipped cream mixture into the chilled lemon curd until combined.
• Add the lightened lemon curd mixture to the remaining whipped cream and gently fold together until fully combined, but still fluffy.
• Spoon the filling into the cooled pie crust. Garnish with additional whipped cream and lemon zest if desired.
• Serve chilled - will keep up to a week in the refrigerator.
• Combine all of the crust ingredients in a medium bowl and mix well.
• Press the dough into a 9 x 9 pan, 8 x 11 sheet, or a 9 inch springform pan about 1 inch up the sides.
• Bake the crust for 12 minutes at 350 degrees (F) until slightly golden.
• Melt the butter in a medium saute pan and add the pancetta, leeks, salt and pepper.
• Cook for about 8 minutes or until the leeks are soft and transparent.
• Stir in the asparagus and cook for 2 minutes.
• Arrange the asparagus mixture evenly over the pre-baked crust.
• Whisk together the heavy whipping cream and egg yolks in a small bowl until well combined.
• Gently pour the egg mixture over the asparagus ingredients.
• Sprinkle with the crumbled goat cheese.
• Bake at 350 degrees (F) for 25 minutes or until slightly firm.
• Serve warm or chilled.
• Melt the butter in the microwave or a small saucepan. Add the almond flour, sweetener, and lemon zest, stirring until fully combined. Press the dough evenly along the bottom and ½ inch up the sides of an 8 x 8 inch square pan. For best results line the pan with parchment paper or foil first, then you can simply lift out the completed bars. Bake at 350 degrees (F) for 10 minutes. Remove and cool while you make the filling.
• Puree the strawberries, rhubarb, and sweetener together in a magic bullet or small blender. Melt the butter in a small saucepan on low heat. Remove from heat and whisk in pureed fruit and sweetener mixture. Whisk in the egg yolks and return to the stove over low heat. Whisk continually until the curd starts to thicken. Remove from the heat and whisk in the the lemon juice, xanthan gum, and gelatin until dissolved and smooth. If using beet crystals or food coloring, add now (1 tsp beet crystals or 1 drop of food coloring) and whisk until desired color is achieved.
• Pour the filling over the pre-baked crust and spread out evenly to the edges of the pan. Bake in a preheated 350 degree (F) oven for 20 minutes. Remove. Reduce oven heat to 325 degrees (F) while you make the meringue.
• Combine the egg whites and sweetener in a large bowl. Whisk until soft peaks form and the mixture is shiny and stiff enough to hold its shape. Carefully fold in the strawberry puree. To boost the color add ½ tsp beet crystals or 1 scant drop of food coloring if desired.
• Spread ½ the meringue mixture over the strawberry rhubarb curd layer (after the 20 minutes of baking), all the way to the edges of the pan or parchment paper. The meringue layer should be about ¾ of an inch thick across the top.
• Bake the meringue topped bars in a 325 degree (F) oven for 10 minutes. Turn off the oven and leave the bars in for an additional five minutes. Remove and cool until the pan can be handled. Refrigerate bars for at least 2 hours or overnight before removing from the pan and cutting into 16 two inch by two inch squares. Store refrigerated for up to 5 days. Freezing is not recommended.
• Drop or pipe spoonfuls of the remaining meringue mixture onto a parchment lined cookie sheet. Bake at 300 degrees for 15 minutes. Remove and cool slightly before eating. Store in an airtight container for up to three days.
• Melt the butter in the microwave or a small saucepan. Add the almond flour, sweetener, and lemon zest, stirring until fully combined. Press the dough evenly along the bottom and ½ inch up the sides of an 8 x 8 inch square pan. For best results line the pan with parchment paper or foil first, then you can simply lift out the completed lemon bars. Bake at 350 degrees (F) for 10 minutes. Remove and cool while you make the filling.
• Melt the butter in a small saucepan on low heat. Remove from heat and whisk in sweetener, lemon juice, and lemon zest until dissolved. Whisk in the egg yolks and return to the stove over low heat. Whisk continually until the curd starts to thicken. Remove from the heat and strain into a small bowl. Whisk in the the xanthan gum and gelatin until dissolved and smooth.
• Pour the filling over the pre-baked crust and spread out evenly to the edges of the pan. Bake the bars at 350 degrees (F) for 15 minutes. Remove and cool. Sprinkle with Powdered Swerve before serving if desired. Cut into sixteen 2 x 2 squares.
• Combine the cauliflower, butter, Silk Cashew Milk, cream cheese, salt, pepper, nutmeg, garlic powder, and paprika in a microwave safe dish. Microwave on high for ten minutes. Alternatively you could simmer it in a saucepan on the stove until the cauliflower is just fork tender. Add the spinach, artichoke hearts 1 cup of the shredded mozzarella, and the parmesan cheese to the cauliflower mixture and stir gently to combine thoroughly. Spoon the mixture into an ovenproof casserole dish and sprinkle the remaining ½ cup of mozzarella over the top. Bake for 20 minutes at 400 degrees (F) or until golden and bubbling. Serve hot.
• Sift the flour and baking powder into a bowl and set aside.
• Bring the measured water to a boil in a medium saucepan. Add the salt, brown sugar and pureed pumpkin to the pan and stir until completely dissolved. Remove from the heat and whisk in all of the flour and baking powder, beating continuously until smooth. Beat in the egg yolks, one at a time, until the mixture is smooth and glossy. Set the batter aside to cool--about 10 minutes.
• Have ready a frosting bag fitted with a large star nozzle which give the churros their traditional shape.
• While the batter is cooling heat about 2 inches of oil a heavy duty pan to 375 degrees, or until a cube of dried bread, added to the oil, floats and turns golden after one minute.
• Spoon the batter into the icing bag. Pipe five or six 4-inch lengths of the mixture into the hot oil using a knife to slice off each length as it emerges from the nozzle. Fry for 3-4 minutes of until they are golden brown. Drain the churros on paper towels and then arrange on a plate, dust with confectioners sugar and serve warm with cinnamon chocolate sauce.
• For the cinnamon chocolate sauce: Combine ¾ heavy cream with 1 cup chocolate chips in a bowl and microwave for 45 seconds. Stir. Microwave for another 30 seconds. Stir. Microwave another 30 seconds if necessary until smooth. Stir in 1 tablespoon of cinnamon and thin with more heavy cream or half and half to get the consistency you prefer.
• First, slice the onions very thin and add them to the lemon juice. The acid in the juice will soften and mellow them adding a nice lemony tang.
• Second, combine all the ingredients for the tartar sauce and set aside so the flavors can meld by the time your burgers are done.
• Finally, chop the salmon and bread into rough pieces about ½ inch in size. Add the other ingredients except for the bacon and mix gently.
• Heat about 2 Tbsp of canola oil in a heavy duty pan and test cook a small bite of the mixture to make sure its seasoned correctly. Taste it with the condiments so you dont adjust too much (if at all) and over season it.
• Form your patties gently and cook over medium heat until golden but DO NOT OVERCOOK! Youll only need a few minutes per side.
• While cooking the burgers heat about a Tbsp of butter in another pan. Toast your rolls or thickly sliced sourdough bread in the butter until golden and set aside.
• When your burgers are done drain them slightly on a paper towel to blot up the extra oil.
• Place about 1 cup of arugula on each bun and top with the bacon or pancetta. Layer on the burgers, red onions and tartar sauce (in that order), and finish with the top of the bun. Serve with your favorite chilled white wine--mine is a crisp Sauvignon Blanc. Make sure you have lots of napkins handy!

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