Low Carb : Basic Custard Ice Cream
3 large Egg Yolks
3 cups Heavy Cream
3/4 cup Sucralose Based Sweetener (Sugar Substitute)
1/8 tsp Salt
1/2 tsp Vanilla Extract
1 large Egg (Whole
In a medium heavy saucepan, heat cream until bubbles form just around the edge of the pan. Meanwhile, whisk together yolks, eggs, sugar substitute 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, just until the mixture thickens enough to coat the back of a spoon, 1 to 2 minutes.
Immediately remove from the heat and pour into a clean bowl. Stir in vanilla.
Cover the surface of the custard with plastic wrap and refrigerate until well chilled, about 4 hours. Freeze according to the directions for your ice cream maker.
5.1 net carbs
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Health and Wellness Associate