This is wonderful for people who follow a low carb way of eating as you can adjust the ingredients for your liking. We use the traditional vanilla recipe in the front of the book, substituting light cream for the milk and splenda for the sugar. We chopped up low carb chocolate bars and sliced up some fresh strawberries, and made some WONDERFUL homemade, vanilla, chocolate chip w/strawberries. Yum...I am getting hungry just thinking about it.
HINT: be sure to chop things up small if you are adding extras and remember they get added, 5 minutes before the ice cream is finished.
SECOND ATTEMPT: Early next morning, 5:30 a.m. Churn for 30 minutes and the ice cream was a bit fluffier and thicker, but still not firm enough to be soft serve. Put the ice cream mixture back in the refrigerator and the ice cream mixing bowl back in the freezer.
After two attempts, is the ice cream mixture safe to try again for the third time?
Someone give me some advice.