LOW CARB CREAM RECIPES

Steps:

• Dice Onions, Celery & Chicken (dice chicken separately).
• in a 4 quart pan Sautee Onion & Celery in butter for approximately 5 minutes.
• In non stick frying pan cook 3 ounce chicken breast submerged in water until cooked (approximately 5 minutes)
• Add all ingredients (except chicken) into a the 4 quart pot. Stir ingredients & bring contents of pot to a simmer. Once Pot is at a simmer let simmer for eight minutes.
• Once soup is finished simmering remove from heat & let cool enough so that it can be placed in Blender. Blend for 1 minute. Add Chicken to soup & serve.

Steps:

• Before you start mixing the ingredients, put the ice cream churn canister and paddle in the freezer. Your ice cream will churn much faster if the equipment is cold when you start.
• Combine heavy cream, sweetener, egg yolks, vanilla and MCT oil (or liquor, if using - see Recipe Notes) in a blender and mix well. I used a stick blender but a traditional blender works just fine, too.
• Pour the mix into the cold canister.
• Churn the ice cream according to the manufacturer’s instructions. If you’re using the same model as me, here’s what I did! Place the canister in the churning bucket and attach the lid to the paddle and canister. Make sure everything is lined up correctly, then place the motor on top, turning the latches on the sides to lock it in place. Fill the bucket halfway with ice - I just used ice cubes from my freezer’s ice maker. Top with a layer of ice cream salt. Fill to the top of the canister with ice and another layer of salt. Plug the ice cream churn in and let it go to work!
• After 15 minutes, unplug the churn and check the ice cream. If it’s not the right texture yet, put the lid back on and churn again until desired consistency is reached.
• Ice cream will be the perfect soft serve texture straight out of the churn.