The perfect Low-Carb ice cream works with all Low-Carb diets including Keto.
Keyword: ice cream, keto, low-carb
Servings: 121/2 cup
Ice Cream Maker
Ice Cream Scoop
Ice Cream Storage Container
1 1/2cupsheavy cream
1/2 cupsweetener blend
2 tspvanilla(good quality)
2 tspglycerineOR 1 tbsp MCT oil
In a medium bowl, whisk egg yolks and sweetener together. Slowly add in the milk and keep on whisking. Make sure the sweetener blend is totally dissolved. Add rest of ingredients and keep whisking for another minute. NOTE: You can use a top loading blender.
If you are using the vanilla beans, finely chop or whir in a spice mill for a few seconds. Add to the custard mix.
Cover bowl and let the custard sit in your refrigerator at least 30 minutes or even overnight.
Pour custard into your ice cream machine and process as instructed. My Ice Cream Machine normally takes 20 minutes to process to a semi-stiff ice cream.
Scoop into a storage container and place in your freezer for two or more hours OR if you simple can not wait, eat directly as “soft ice cream.”
Enjoy! IF your ice cream gets really hard, let it sit out on your counter for 10 to 15 minutes before scooping.
This recipe makes approximately 1 1/2 quarts of ice cream ... and will fit in most ice cream makers.Tempering is a process of heating and pasteurizing the ice cream base due to the addition of raw egg yolks.Glycerine is a food additive that will keep your ice cream from getting icy crystals and from rock hard freezing. You can substitute 1 tbsp MCT oil, which is made from coconut oil and will not freeze.The sugar blend is easy to make and is a combination of Erythritol, Xylitol and Stevia ... find the recipe below.