Serves: 6
Fibre 0 g, protein 3.8 g, fat 34 g
Calories/serving: 361
WW Points per serving: 8

* 1 500 ml cream
* 4 egg yolks
* 1/2 vanilla pod, slit open and scarped
* 5 tablespoon granular sugar substitute

1. Heat the cream in a heavy-based saucepan over low heat. Whisk in one egg yolk at a time. Add the vanilla pod scrapings and whisk until the custard begins to thicken. Remove from the heat and cool.
2. Beat one tablespoon of the sugar substitute at a time into the cooled custard.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instruction.
4. The cusard can be refrigerated and used as a delicious, rich dessert, or you could whisk in a tablespoon of brandy or brandy flavoring and serve it over berries.

Serves: 8
Fibre 0 g, protein 2.9 g, fat 25 g
Calories/ serving 279
WW Poins per serving: 6

* 1 recipe Vanilla Ice Cream Custard
* 250 ml verry strong decaffeinated coffee
* 1 tablespoon coffee flavouring or liqueur

1. Prepare the Vanilla Ice Cream Custard
2. Brew the coffee using 500ml/16floz of water and 4 tablespoon of decaffeinated ground coffee. When brewed, simmer over a low heat until it reduces by half. Remove from the heat, whisk in the coffee flavouring or liqueur and allow to cool.
3. Whisk the cooled coffee mixture into the Vanilla Ice Cream Custard and cool to room temperature. Place in an ice cream maker and churn according to the manufacturer’s instruction.

Serves 8
Fibre 1g, protein 3g, fat 26g
Calories/serving: 297
WWpoints per serving: 6

• 1 recipe Vanilla Ice Cream Custard
• 1/2-1 teaspoon raspberry flavouring, to taste
• 12og/4 12oz raspberries
• 2 tablespoons granular sugar substitute

1. Prepare the Vanilla Ice Cream Custard and allow to cool.
2. Mix the raspberry flavouring and framboise together.
3. Place the raspberries in a small bowl and sprinkle with sugar substitute. Add the framboise mixture and chill to allow the flavours to combine, which should take about 5 minutes.
4. Whisk the raspberry mixture into the cooling custard and cool to room temperature. Place in an ice cream maker and churn according to the manufacturer’s instructions.

Serves: 8
Fibre 9.8g, protein 3.6g, fat 33.5g
Calories/serving: 352
WWpoints per serving: 7

• 1 recipe Vanilla Ice Cream Custard
• 30g/1oz grated fresh coconut, or unsweetened desiccated coconut
• 1/2 teaspoon rum essence or flavouring
• 80g/30z whole unsatted
• acadamia nuts
• 1/2 teaspoon vanilla essence
• 4 teaspoons granular sugar substitute

1. Prepare the Vanilla Ice Cream Custard and allow to cool.
2. Place the coconut in a small bowl and sprinkle with the rum essence. Stir to combine the flavours.
3. Whisk the coconut, macadamia nuts, vanilla essence and sugar substitute into the cooling custard and cool to room temperature. Place in an ice cream maker and churn according to the manufacturer’s instructions.

Serves 6
Fibre 0g, protein 3.8g, fat 34.5g
Calories/serving 367
WW points per serving: 7

• 1 recipe Ice Cream Custard
• 1 tablespoon vanilla essence

1. Prepare the Ice Cream Custard. While cooling, whisk in the vanilla essence and cool to room temperature.
2. Place in an ice cream maker and churn according to the manufacturer’s instructions.

Serves: 12
Fibre 2.8g, protein 5.5g, fat 31g
Calories/serving: 382
WW points per serving 7

• 6 egg yolks
• 6ooml/1 pint double cream
• 30og/11oz granular sugar substitute
• 25oml8floz water
• 30g/1oz unsweetened cocoa
• 8og/302 unsweetened chocotate, chopped
• 1 tablespoon instant decaffeinated coffee granules
• 1 tablespoon vanilla essence
• 11og/4o2 hazetnuts, flopped and toasted

1. In a bowl, whisk the egg yolks, 125ml/4floz of the cream and the sugar substitute.
2. In a saucepan mix the rest of the cream, the water, cocoa, chocolate and coffee. Cook over a medium-low heat, stirring occasionally, until the chocolate has melted and the mixture has begun to simmer.
3. Slowly pour 25oml/8floz of the chocolate mixture over the egg yolks, whisking constantly, then pour the mixture back into the pan. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Remove from the heat, stir in the vanilla essence, then chill for 4 hours.
4. Pour the mixture and hazelnuts into an ice cream maker and churn according to the manufacturer’s instructions.