Making ice cream at home is easier than it seems and in this hot season, bring out the chef in you and have fun with this delicious recipe. A touch of keto vanilla will give your desserts a different touch.
Ingredients:
1 cup heavy cream
1 cup unsweetened almond milk
1/2 cup natural sweetener (such as erythritol or stevia)
2 teaspoons vanilla extract
4 egg yolks
a pinch of salt
Photo by: Sebastian Coman Photography
Instructions:
- In a medium saucepan over medium heat, mix heavy cream, almond milk, sweetener, and salt. Cook, stirring occasionally, until the sweetener is completely dissolved.
- In a medium bowl, beat the egg yolks until smooth.
- Slowly pour the hot cream mixture into the eggs, stirring constantly to prevent the yolks from cooking. Once all of the cream mixture has been incorporated, pour the egg and cream mixture back into the saucepan.
- Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
- Remove the mixture from the heat and add the vanilla extract. Let the mixture cool to room temperature, then refrigerate for at least 2 hours or until completely cold.
- Pour the ice cream mixture into an ice cream maker and follow the manufacturer’s instructions to make the ice cream.
- Once the ice cream is ready, transfer it to a freezer-safe container and freeze for at least 2 hours before serving.
Enjoy your keto vanilla ice cream!
