Method

1. Place Betaquik^®, 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).
2. Add egg yolks and cornflour to a bowl and whisk until mixture is smooth. 
3. Pour heated Betaquik^® mixture into bowl, whisking continuously until a smooth, pale yellow mixture has formed. 
4. Pour mixture into a clean saucepan. Over a low heat, whisk continuously for 4-5 minutes until thickened (do not boil). 
5. Once mixture has cooled, pour into an ice cream maker and follow manufacturer’s
   instructions. 
6. 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 

To download the Vanilla Ice Cream recipe card click here.

Betaquik^® 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.