A creamy and delicious low-carb ice cream perfect for those following a ketogenic diet.
Preparation time
20min
Ingredients
6 Servings
- 4 egg yolks
- 120 g erythritol
- 480 ml heavy cream
- 1 pinch salt
- 240 ml unsweetened almond milk
- 2 tsp vanilla extract
Directions
Step 1
In a medium saucepan, combine the heavy cream, almond milk, erythritol, and salt. Cook over medium heat, stirring occasionally, until the mixture begins to steam.
Step 2
In a separate bowl, whisk the egg yolks. Gradually add about 1/2 cup of the hot cream mixture to the yolks, whisking constantly to temper the eggs.
Step 3
Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
Step 4
Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.
Step 5
Churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
Step 6
Transfer the ice cream to a lidded container and freeze for at least 2 hours or until firm before serving.