How To Make Sugar Free Vanilla and Ginger Crunch

A friend of mine messaged me and asked 
My dad wants me to make homemade ice cream for him, but it cannot have any sugar. 

Does anyone know of a really great sugar-free vanilla ice cream recipe for diabetics??

yes my dear friend here is a recipe for you to try,

The new thing about sugar free ice cream is without the sugar the ice cream will be more solid and icy,and
the crunch of the sugar free ginger biscuits contrasts beautifully with the creamy vanilla ice cream in the recipe. To zing it up further add small pieces of dark sugar free chocolate (or high cocoa content, dark chocolate) at the biscuit stage.

Ingredients:

• One vanilla pod
• Three large eggs
• Two tablespoons granulated sweetener or splenda  (or as per manufacturers instructions)
• 350ml fresh double cream
• 400ml full fat milk
• 10 sugar free ginger biscuits

Method:

Once again begin by taking a medium sized pan. Pour your milk and your double cream into it. Then take your vanilla pod and slit it along one side. Scrape out all the seeds with a teaspoon and put into the cream. Cut the pod into quarters and drop it into the pan too. 
Put to one side for half an hour to allow the liquid to draw the flavour. Then heat the cream and milk over a low heat, stirring occasionally, until it almost reaches boiling point. Set to one side for a further quarter of an hour. Meanwhile, crack your three eggs and separate the yolks into a medium sized bowl. Mix with a fork and then pour your warm vanilla mixture in. Return to your pan and place back on a low heat. Keep stirring until the liquid thickens and becomes custard-like. 
Once again, do not allow the mixture to boil, however. Then remove from the heat, pick out your pieces of vanilla pod and stir in your sweetener. Pour your mixture into a large metal bowl and allow to cool, stirring every so often if a skin seems to be forming. 
Once cool, cover and place in the freezer. Allow to freeze for about three hours then remove from freezer and whisk in a blender. Replace in the freezer then repeat at least three more times every three hours or so. Meanwhile, take your ginger biscuits and place in a large sandwich bag. Using a rolling pin break into small pieces. After your final whisk, stir in the pieces of biscuit, a few at a time. If you wish to add chocolate chunks too, break your sugar free dark chocolate when you crush your biscuits ands stir them in at the same time.

How To Make Sugar-Free Ice Cream

Want To Make Sugar Free Ice Cream?
There are various ways of making ice cream without using sugar but the main one I favor is to replace the sugar with honey or maple syrup. 

Nothing works better than a dollop of ice-cream as a mood enhancer! However, the onslaught of diabetes or obesity could greatly limit the desire for the frozen dessert. But, today there are a number of sugar-free ice cream recipes that are popular with the weight conscious and those prescribed low-sugar diets.

Ice cream

Respite for medical limitations on sugar intake is here in the form of sugar-free ice cream recipes. These ice creams are not only low in sugar, but also high in protein and suitable for diabetics and weight-watchers. The almond and choco-chip variants are excellent dessert alternatives for those committed to a low-carb diet.

Now the question arises as to what should be used in place of sugar so that it does not alter the sweet taste drastically. There are two popular options to make ice cream without granulated sugar and yet taste just the same. Firstly, you can use sweet fruit juice, boil it and reduce it to a syrup. or use honey and heavy cream. The popular fruit juices used are grape or apple. Secondly, in place of granulated sugar you can use artificial sweeteners.

A couple of points to remember while using honey or fruit juice syrup is that these ingredients have much lower 'solid' contents than granulated sugar. This imbalance can be restored in the recipe by using heavy cream instead of light cream. Another noteworthy fact is that sugar lowers the freezing point of ice cream thus making the ice cream softer. But by using honey or artificial sweetener your ice cream may acquire a harder than usual texture. Below I am giving you some popular ice cream flavor recipes using an artificial sweetener and a simple vanilla recipe using honey.

Almond Ice Cream

Ingredients

• 1 cup of blanched and chopped almonds
• 12 ounces skimmed milk
• One cup of vanilla (protein) powder
• 4 drops of almond essence
• 4 teaspoons non-caloric sweetener (optional)

Method

Blend together the vanilla protein powder, skimmed milk and almond essence. Once smooth, pour the blend into the ice cream maker and set aside to freeze. Serve garnished with chopped almonds or mix in the almonds at half-time, according to the directions on the ice cream maker.

Banana Ice Cream

Ingredients

• 1 banana, chopped fine
• 12 ounces skimmed milk
• 1 cup vanilla (protein) powder
• 4 teaspoons non-caloric sweetener (optional)

Method

Blend together all the ingredients for around 30 seconds. Pour the mix into an ice cream maker and freeze. Serve plain or with low-calorie maple syrup.

Blackberry Ice Cream

Ingredients

• 1 cup blackberries
• 12 ounces skimmed milk
• 1 cup vanilla (protein) powder
• 4 teaspoons non-caloric sweetener (optional)

Method

Set aside six blackberries. Combine all the ingredients in a blender, till you get a smooth mix. Pour the mix into ice cream maker and freeze. Serve garnished with the remaining blackberries or with a sprig of mint.

Cappuccino Ice Cream

Ingredients

• 2 tablespoons instant espresso coffee powder
• 12 ounces skimmed milk
• 1 cup buttermilk
• 4 drops vanilla essence (optional)
• ½ teaspoon cinnamon powder
• 1 teaspoon gelatin (plain)
• 4 teaspoons non-caloric sweetener (optional)

Method

Soak the gelatin crystals in 12 ounces milk. Heat it after half an hour in a saucepan and add the coffee powder. Allow the gelatin and coffee to dissolve by stirring continuously. Remove from heat and mix in the non-caloric sweetener. Cool the mix and blend until smooth with all the other ingredients. Cover and chill for an hour. Remove the mix and blend once more, before finally pouring it into the ice cream maker. Freeze and serve either plain or with diet-chocolate shavings.

Chocolate Ice Cream

Ingredients

• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons vanilla (sugar-free) syrup
• 2 tablespoons chocolate (sugar-free) syrup
• ½ cup skimmed milk
• 1 teaspoon gelatin (plain).
• 1 cup low-fat whipping cream
• 4 teaspoons non-caloric sweetener (optional)

Method

Soak the gelatin crystals in ½ cup milk. Heat it after half an hour in a saucepan and slowly stir in the cocoa powder. Remove from heat and mix well. Add all the remaining ingredients and pour mixture into the ice cream maker. Serve either plain or with low-cal vanilla sauce.

Sugar-Free Vanilla Ice Cream using Honey

Ingredients

• 2 plump, moist vanilla beans
• 1 cup whole milk
• 2 cups heavy cream
• 1/2 cup honey (any aromatic honey, like chestnut or eucalyptus)

Method

Flatten the vanilla beans and cut them open lengthwise. Using a small spoon, scrape out the seeds and place them in a large saucepan. Add milk, cream and keep stirring while you add the honey. Place the saucepan over moderate heat and keep on stirring for 3 to 4 minutes till you see tiny bubbles gathering around its edges. Remove the mixture from the heat, cover and let it steep for 1 hour. After an hour place the covered mixture in the refrigerator until thoroughly chilled. Remove the vanilla pods and stir this mixture again. Transfer this mixture to an ice cream maker and let it freeze according to the instructions on the ice cream maker.

These ice creams not only satiate your urge for the dessert, but also ensure that you adhere to the prescribed dietary restrictions specified by the doctor.