Ok, here’s the one you’ve been waiting for. I’ve been on my keto journey for over a year now and reached my goal weight of 106 six months ago. That’s a loss of 30 lbs due to eating lots of “forbidden” foods. Fatty meats, cheese, bacon, etc. Doc is very happy with the results and is a keto believer and now on keto too! Anyway, I wanted to share one of my favorite recipes which I sort of came up with myself. Ice cream…real ice cream made in an ice cream maker. So here’s the recipe…try it, I’d love your feed back on it or any suggestions you might have. There is always room for improvement! Keto on!
Homemade Custard Ice Cream:
2 3/4 cups Heavy Cream
3/4 cup water
2 teaspoons Pure Vanilla Extract
3/4 C powdered Erithrytol (4 lbs granulated on Amazon for Whole Foods $15.98) Run it through your blender to powder it
5 jumbo Egg Yolks
1 small package sugar free Jello (optional), your choice of flavor
1/2 cup of Lily’s or Nestles sugar free chocolate chips (optional)
To make Custard Base Vanilla Ice Cream (with egg yolks):
Combine the heavy whipping cream, water, gelatin and vanilla into a medium pot. Start to heat mixture over low heat.
Whisk the sweetener and egg yolks together in a small bowl until fully combined.
When the cream mixture reaches 95 degrees or feels warm to the touch, remove from the heat. Carefully, add 1/4 of the cream mixture into the yolks, whisking constantly until blended. Do not add all of the cream mixture at once to the eggs. You want to slowly add heated cream a little at a time to temper the yolks. Whisk the tempered yolks into remaining warmed cream mixture. Return pot to medium-low heat.
Add the flavored gelatin and mix well.
Cook the ice cream base over medium low heat until it reaches 185 degrees or is thick enough to coat the back of a spoon.
Remove from heat. Pour ice cream mixture into a bowl to cool. (I put pan and all into the freezer and ocassionaly stir until cool)
When the ice cream base has cooled, pour into ice cream machine and churn according to manufacture’s instructions.
(Optional) Add sugar free chocolate chips, diced black cherries, nuts, etc according to manufacturer’s instructions.
When finished churning, transfer to airtight container. Allow ice cream to harden in the freezer for 30 minutes to 1 hour.
Enjoy!
This is the total carb count for a batch of ice cream minus any optional addtions:
2 3/4 cup heavy whipping cream 24 carbs
3/4 cup water 0 carbs
5 egg yolks 15 carbs
2 tsp vanilla extract 1 carb
3/4 cup powdered erythritol 0 carbs
1 pkg flavored gelatin 0 carbs