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Luminaria’s Ice Cream Collection (8 recipes!)

Note:  use Splenda, or spoonable versions of Equal or Sugar Twin in place of sugar.  Recipes will call for "sugar equivalent" - use whatever you like best.  No recipes have been tested by me for use with Stevia.
If sugar needs to be heated, I'd recommend using Splenda.  These recipes assume you have an ice cream maker.

Basic Vanilla Ice Cream

4 cups heavy cream
2/3 cup sugar equivalent
2 Tb. vanilla

Heat cream and sugar together until sugar is dissolved. Add vanilla.

Cool. Make in ice cream machine.
Variations: Cinnamon Ice Cream - Reduce vanilla to 1 tablespoon and add 1 teaspoon of cinnamon.

Blueberry Ice Cream

2 pints fresh blueberries
1 1/2 cups sugar equivalent
3 tablespoons lemon juice
4 cups heavy cream
1 teaspoon vanilla extract

In a 3-quart saucepan combine blueberries, sugar substitute and lemon juice. Mash berries slightly and cook over medium heat, stirring occasionally, until the mixture comes to a boil. Simmer 5 minutes.

Remove from heat and puree in a food processor or blender. Push mixture through a strainer with the back of a wooden spoon. Cool the mixture.

In the chilled canister of ice-cream maker combine blueberry mixture, Cream and vanilla. Freeze according to manufacturer's directions.

Butter Pecan Ice Cream

4 cups heavy cream
1 cup brown sugar twin, or Splenda
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup toasted chopped pecans

Combine the half of the cream, sugar substitute, and butter in a medium saucepan. Cook, stirring constantly over low heat until bubbles form around the edges of the pan.

Let the mixture cool and put it in the ice cream machine.

Stir in the rest of the cream and vanilla. Freeze as directed by your machine’s manufacturer.
Add pecans after ice cream begins to harden.

Chocolate Ice Cream

2 oz Unsweetened chocolate
1/3 c Unsweetened cocoa powder
2 Large eggs
1 c Sugar substitute
2 c Whipping cream
1/2 cup water
1 t Vanilla extract

Melt the unsweetened chocolate on top of a double boiler over hot, not boiling, water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth. (The chocolate may "seize" or clump together. Don't worry, the liquid will dissolve it.) Whisk in the cream, then the water, adding each a little at a time, and heat until completely blended. Remove from the heat and let cool.

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar substitute, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour into the cream and vanilla and whisk to blend.

Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 2 hours, depending on your refrigerator.

Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
Makes 1 quart.

Variation:  add 1 tsp. crème de menthe for chocolate mint ice cream

Peanut Butter Ice Cream

2 eggs
1/2 cup sugar substitute
1/2 cup sugar free chunky peanut butter
3 cups heavy cream

Whisk together the eggs and sugar until light and fluffy. Add the peanut butter and whisk until smooth. Mix in the whipping cream. Transfer the mixture to the ice cream maker and process according to manufacturer’s instructions.

Coffee Ice Cream

6 egg yolks
1/2 cup sugar substitute
2 cups cream
1 1/2 cups coffee beans

Beat the egg yolks with the sugar substitute until light and pale in colour. Scald the cream with the coffee beans and pour onto the yolks and sugar, stirring until combined. Pour back into the saucepan and stir over a low heat until the mixture thickens and coats the back of the spoon. Allow the mixture to cool leaving the beans in the custard. Strain the mixture and transfer to ice cream maker and process according to manufacturer’s instructions.

Cream Cheese Ice Cream

1 1/2 8 ounce packages cream cheese, softened
1 1/4 cups sugar substitute
2  eggs
1 tablespoons lemon juice
1 teaspoons vanilla
2 1/2 cups heavy cream

In a large mixer bowl beat cream cheese and sugar with an electric mixer on low until smooth. Beat in the eggs, lemon juice, and vanilla until well combined. Stir in the cream. Freeze in a ice cream freezer according to the manufacturers directions.

Sweet Cream Mint Ice Cream

4 egg yolks
3 cups heavy cream
3 tablespoons fresh chopped mint leaves
2/3 cup sugar substitute

Combine half of the cream and mint in a saucepan. Bring to simmer. Remove from heat and let stand for 30 minutes. Mix in the rest of the cream.

Beat the egg yolks and sugar substitute until pale yellow. Gradually beat in the cream mixture.

Return mixture to saucepan and stir over medium heat until custard Thickens and leave a path on the back of the spoon when you draw your finger across it. Do not let the mixture boil.

Strain through sieve, to remove the mint leaves, and chill.

Once the mixture is cold, pour it into ice cream machine and freeze according to manufacturer's directions.