Ingredients:
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 3/4 cup powdered erythritol or sweetener of choice
- 1 teaspoon vanilla extract
- 4 large egg yolks
- Pinch of salt
Instructions:
- Prepare the Ice Cream Base:
- In a saucepan over medium heat, combine the heavy cream, almond milk, and powdered erythritol. Stir until the sweetener dissolves and the mixture is heated through, but not boiling.
- Temper the Egg Yolks:
- In a medium bowl, whisk the egg yolks. Gradually whisk in about 1 cup of the hot cream mixture into the egg yolks to temper them. This prevents the eggs from curdling.
- Combine and Heat:
- Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 5-7 minutes). Do not let it boil.
- Chill the Mixture:
- Remove from heat and stir in the vanilla extract and a pinch of salt. Pour the mixture into a bowl and let it cool to room temperature. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until completely chilled.
- Churn the Ice Cream:
- Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. It typically takes about 20-30 minutes until the ice cream reaches a soft-serve consistency.
- Freeze:
- Transfer the churned ice cream to a freezer-safe container. Press a piece of parchment paper or wax paper directly onto the surface of the ice cream and freeze until firm, about 4 hours or overnight.
- Serve:
- Remove from the freezer a few minutes before serving to soften slightly. Scoop and enjoy!
This recipe makes about 6 servings of keto vanilla ice cream. You can also add other flavors or mix-ins like cocoa powder, berries, or nuts to customize it to your liking…..
