This custard does retain a cream cheese flavor I think frozen
no bake cheesecake flavored,,, if you don’t like this opt for the chocolate -
it appears to mask the cream cheese flavor probably the most. The coconut was my least favorite - very
cream cheesy , additional coconut extract, had I'd some on hands may have fixed
that, the black cherry was pretty tasty along with a lovely pink color in the
syrup.
This frozen custard base would lend itself well to vanilla,
lemon, pumpkin, caramel, white-colored chocolate, raspberry, strawberry -
virtually any flavored extract or sugar-free syrup like torani syrup
If you’re an Egg fast purist, I do not understand how this
falls, since technically it isn't the entire egg - only the yolks. And it is not just a 1:1 fat ratio either
meaning that it is not just one egg to at least one Tablespoons of fat - it
didn’t bother me though, I’m virtually counting the cream cheese as my fat
within this situation. Also since we’re
using only the yolk and never the white-colored, our fat to protein ratio has
already been pretty high here.
Rationalization? Maybe. But so
what - IT’S Frozen Treats.
I do not think we’re breaking any important egg fast rules
here, but when it bothers you, go ahead and abstain and choking lower your
scrambled eggs and cheese - more capacity to you my pal! Me?
I’ll be chowing lower on a number of this frozen custard in my egg fast
dinner tonight!
Now should you not come with an bread maker, just freeze it
inside a plastic container and scoop it when it’s firm. Or try the baggie method. Whether it freezes a lengthy time that it can
get pretty solid, just thaw it around the counter for any couple of minutes
before serving.
Component
- Four oz cream cheese
- Half cup water
- Four Tablespoons of Torani flavor Sugar-free Flavored Syrup.
- Five Egg yolks
Combine the cream cheese and water inside a medium bowl and
microwave for just one minute. Whisk together until smooth. The mix is a little
creamy, that's ok. Incorperate your sugar-free syrup (Use Torani Syrup Pump fits onto any of Torani 750mL bottles to make dispensing) and egg yolks and whisk
together until smooth. Microwave on high for thirty seconds, then whisk.
Continue doing this 3 more occasions or until your mixture has thickened (if
you're creating a double batch, it will require five to six occasions at thirty
seconds each.) Chill your mixture within the refrigerator or freezer until
cold, then process inside your bread maker based on the mfg instructions.
Without having an bread maker, simply freeze until firm, or use the baggie
method. Enjoy your Egg Fast Frozen Custard
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