Super Lemon Ice Cream
Ingredients:

  • 2 cups unsweetened almond milk or skim milk (instead of heavy whipping cream)
  • 1 ⅛ cups monk fruit sweetener or another low-calorie sweetener (adjust sweetness to taste)
  • 1 cup fat-free half-and-half cream
  • 3 tablespoons grated lemon zest
  • 5 large egg yolks
  • ¾ cup fresh lemon juice

Directions:

  1. Prepare the Base: In a saucepan, combine unsweetened almond milk (or skim milk), monk fruit sweetener, fat-free half-and-half, and lemon zest. Bring to a simmer over low heat, stirring occasionally to dissolve the sweetener, about 5 minutes. Remove from heat, cover, and let steep for 10 minutes.
  2. Temper the Egg Yolks: Uncover the saucepan and bring the mixture back to a simmer. In a medium bowl, beat the egg yolks. Gradually whisk 1 cup of the hot milk mixture into the eggs, a few tablespoons at a time, to temper them without curdling. Stir the egg mixture back into the saucepan.
  3. Cook the Custard: Cook and stir over low heat until the mixture thickens and coats the back of a spoon, about 5-10 minutes. Transfer the custard to a large bowl, cover, and refrigerate for at least 8 hours or overnight.
  4. Finish the Ice Cream: Stir the fresh lemon juice into the chilled custard mixture. Freeze in an ice cream maker according to the manufacturer’s instructions. Once churned, transfer the ice cream to a lidded freezer container and freeze for about 4 hours to allow the flavors to ripen.

Tips for Lower Points:

  • Use almond milk or skim milk instead of heavy cream to significantly reduce fat and calories.
  • Opt for a low-calorie sweetener like monk fruit, stevia, or erythritol instead of sugar to lower sugar content.
  • Use fat-free half-and-half or even fat-free Greek yogurt for a creamier texture with fewer points.
  • Watch portion sizes to keep points under control.

Nutritional Information (per serving, based on 8 servings):

(Approximate values for modified recipe)

  • Calories: ~80-100 kcal
  • Protein: ~2g
  • Carbohydrates: ~8g
  • Fat: ~3g
  • Fiber: ~0g
  • Sugar: ~6g (using a low-calorie sweetener)

Weight Watchers Points (estimated):

  • Almond milk or skim milk: ~1-2 points per cup
  • Monk fruit sweetener: 0 points
  • Fat-free half-and-half: ~1 point per cup
  • Egg yolks: ~4 points for 5 yolks
  • Lemon juice and zest: 0 points

Total Points (per serving): Approximately 2-3 points per serving, depending on specific ingredients and portion sizes.

This modified Super Lemon Ice Cream recipe offers a lighter, lower-point version that’s perfect for enjoying a refreshing treat while staying within your Weight Watchers points budget.