Keto Vanilla Ice Cream

Total Time: 23 hr 10 min = 23 hr (prep), 10 min (cook)
Yields: 6 servings, 1.5 pints
Difficulty: Easy
Macros: -- cal, -- g net carb, -- g fat, -- g protein

Original Instagram link: https://www.instagram.com/p/Bk5l-VHl2Ic/

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Ingredients:

• 60 g (3 large) egg yolks
• pinch of salt
• 90 g sweetener
• 100 g water
• 325 g heavy cream
• vanilla to taste (pod or extract or both!)

Directions:

1. Place the inner chamber of your ice cream maker in the freezer.
2. Cream yolks, salt, and sweetener until pale.
3. Bring just to boil the water, heavy cream, and vanilla seeds/pod (I used 1/2 a pod).
4. If using extract, stir in the vanilla off heat (I also added about 1/4 tsp).
5. Temper. Whisk one ladle of hot mixture into the yolk mixture.
6. Add a second ladle, and whisk.
7. Add the remaining hot mixture, and whisk until combined.
8. Let cool to room temperature.
9. Cool in fridge overnight.
10. The following day, set up ice cream maker and use according to instructions.
11. It should take about 20-30 minutes to finish churning.
12. Store in an airtight container, and freeze another 4-6 hours or until desired firmness. Or enjoy immediately as soft serve!

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Notes:
This was absolutely delicious! And it was creamy!! No ice chunks at all. I tried to quenelle/rocher, but I’m bad (also it is really hot in the kitchen lately)!! More practice needed! I used the ice cream maker attachment for my Kitchen Aid stand mixer. If you don’t have an ice cream machine, you can put the cooled liquid in an airtight container in the freezer, and every 30 minutes give the mixture a good stir. This helps prevent ice crystals from forming. I stored this in a 16 oz mason jar (after a few taste tests), so I estimate this recipe would yield about 1.5 pints of ice cream (roughly 575 g, 20 oz).