Ketogenic Ice-cream
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Recipe Ingredients
- 5 g Heavy Whipping Cream
- 360 g Almond Milk
- 8 Egg Yolks
- 1 ½ Cup Powdered Erythritol
- 10 g Vanilla Extract
- 4 tbsp Coconut oil (melted)
Instructions
- Combine cream and almond milk in saucepan and bring to 120℉
- Microwave coconut oil for 18sec just until melted and slightly warm. Meanwhile, whisk egg yolk and ½ cup sweetener together.
- Add coconut oil slowly by the tbsp to the egg yolk mixture, stirring constantly and then adding the rest of the sweetener.
- Temper egg mixture by adding ½ cup hot cream, 1 tbsp at a time stirring constantly.
- Pour mix back into saucepan and cook on medium whisking constantly until it reaches 160℉
- Stir in vanilla extract and cool to 40℉ in ice bath
- Churn ice cream in ice cream churner for 20 min
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