6 eggs
500 ml double thick cream
60 ml pouring cream
4 tbls xylitol castor sugar
3 tsps vanilla paste


Separate the eggs and whip the whites to form stiff peaks. In a separate bowl whip the thick cream, pouring cream and xylitol to until smooth. In another bowl beat together the egg yolks and vanilla paste. Fold the egg whites into the cream cream and then fold in the egg yolks. Mix together well. Refrigerate the mixture for at least three hours before churning. Churn in an ice cream maker until the desired consistency is reached. Transfer to a container and store in the freezer. If you don’t have an ice cream machine just freeze. Always remove the ice cream from the freezer a little while before use.

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