0 point “ice cream

Ingredients:

• 2 cups heavy cream
• 1 cup unsweetened almond milk (or coconut milk)
• 3/4 cup erythritol (or any keto-friendly sweetener)
• 1 tbsp vanilla extract
• 1/4 tsp salt
• 4 large egg yolks

Instructions:

1. Prepare the custard base:
   • In a saucepan, combine the almond milk and sweetener. Heat over medium heat until it’s warm but not boiling.
   • In a separate bowl, whisk the egg yolks. Slowly pour the warm milk mixture into the eggs while whisking constantly to avoid scrambling.
   • Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens slightly (about 5-7 minutes).
2. Combine with cream:
   • Remove from heat and let it cool for a few minutes. Then stir in the heavy cream, vanilla extract, and salt.
3. Chill:
   • Pour the mixture into a bowl and refrigerate for 3-4 hours or until fully chilled.
4. Churn:
   • Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20-30 minutes).
5. Freeze:
   • Transfer the ice cream to a container and freeze for at least 4 hours or until it’s firm.
6. Serve:
   • Scoop and enjoy your creamy, keto-friendly vanilla ice cream!

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