EASY KETO ICE CREAM
Today, I made some keto-friendly basic custard ice cream, and it was delicious. 
This recipe serves 8 – 12.
- 3 cups heavy whipping cream
- 3 large egg yolks
- 1 large egg
- ¾ cup stevia sweetener in the raw
- ⅛ teaspoon salt
- ½ teaspoon pure vanilla extract
In a medium saucepan, heat the heavy whipping cream over medium heat for 3 minutes.
Meanwhile, whisk together the large egg yolks, large egg, stevia and salt.
Very slowly whisk the hot cream into the eggs. Pour the mixture back into the pan.
Place over medium-low heat and cook, stirring constantly, for 1 – 2 minutes until the mixture thickens enough to coat the back of a spoon.
Immediately remove from heat and pour into a clean bowl.
Stir in the vanilla extract.
Place the bowl of the mixture in an ice bath for 30 minutes, stirring occasionally.
Cover and chill for 12 hours.
Churn in an ice cream machine according to the manufacturers’ directions.
Transfer to an airtight container.
Freeze for 4 – 6 hours before serving.
Enjoy!!
Recipe and photo: Krystal Mena
