Important Notice: As per the manufacturer, the shelf life of Whey Low is indefinite as long as it is kept in a dry environment. The date printed on the product is the manufacturing date.
Whey Low for Ice Cream is a revolutionary new food product that is used as a one-for-one replacement for the sugar used in Ice Cream. The patented blend of all-natural sugars, when used in combination with carbohydrates in dairy products, is regarded as low-carb, low-calorie and low-glycemic, as this blend requires less insulin for conversion and reduces serum glucose levels by 70 to 80% compared to sucrose.
This product is gluten-free and kosher.
Preparing Homemade Vanilla Ice Cream with Whey Low for Ice Cream
You will need:
- 3/4 cup Whey Low for Ice Cream Sugars
- 1-1/2 cusp whole milk, well-chilled
- 1 cup heavy cream, well-chilled
- 1/2 cup half-and-half cream, well-chilled
- 2 tsp pure vanilla extract, to taste
Use a hand mixer to combine Whey Low for Ice Cream and milk until all usgars dissolve. Mix in heavy cream, half & half, and vanilla to taste. Turn ice cream machine on, pour mixture into freezer bowl, and let mix until thickened, about 25 - 30 minutes. Optionally, let ice cream ripen 2 hours. Yields about ten 1/2-cup servings.Last Updated: 2016-06-06 16:46:38