This recipe makes 7 portions, 1 portion contains:
Place K.Quik, cream, water, vanilla essence and sweetener into a saucepan over a low heat. Stir frequently for approximately 5 minutes until heated through (do not boil).
Add egg yolks and cornflour to a bowl and whisk until mixture is smooth.
Pour heated K.Quik mixture into bowl, whisking continuously until a smooth, pale yellow mixture has formed.
Pour mixture into a clean saucepan. Over a low heat, whisk continuously for 4-5 minutes until thickened (do not boil).
Once mixture has cooled, pour into an ice cream maker and follow manufacturer’s instructions.
Transfer to a freezer-safe container, cover and place in the freezer.
Top Tip
Mixture can also be served as custard by simply following the recipe to step 4.
Serving Suggestion
- Sugar free Da Vinci syrups are good dessert sauces!
- You can replace the vanilla essence with alternative flavours such as almond, mint, rhubarb and caramel flavouring (e.g. Foodie flavours natural flavouring – Lakeland)
- Colour the ice cream by adding a few drops of suitable food colouring before adding to the ice cream maker.
K.Quik is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergen and other product information.
Always check with your dietitian what is suitable for you.
- 225g K.Quik
- 200g Double cream e.g. Morrisons/Tesco
- 175g Water
- 1 tablespoon Vanilla essence
- 2 teaspoons Liquid sweetener e.g. Hermesetas
- 70g Egg yolks
- 7g Cornflour
