Vanilla Frozen Custard (KETO)

Creamy and perfectly sweetened this recipe can be transformed into strawberry, pecan or any flavored ice cream. Use this as your base and blend in your favorite ice cream treats and favorite add ins.

Ingredients

2 cups Heavy Whipping Cream

4 large Egg Yolks

2/3 cup Monk Fruit Sweetener

2 tsp Vanilla Extract

Pinch Salt

Instructions

On medium in a sauce pan heat heavy whipping cream and sugar until the sweetener dissolves. Let come to a gentle boil. Take off of the heat and let cool. In the meantime, beat your yolks and vanilla together.

Once the cream and sugar mixture has cooled combine yolk and cream mixtures together until

smooth, add the pinch of salt.

Pour mix into a freezer proof container covered with plastic wrap. I used a loaf pan. About every

hour to hour and a half go in an give the mixture a stir, scrapping any icy bits that may stick to the sides of the container.

Continue this process until you get a rich and creamy custard consistency. Then enjoy.

Ice Cream Machine Version: Allow mixture to cool then pour into your ice cream machine. Follow the manufactures instructions.

Note: You can use as much or as little of sweetener as you’d like. The amount I used made it for a sweeter dessert. You can also play with the extract flavorings and add some low gylcemic fruits like blueberries or strawberries and just mix in at the end once it sets up a bit.

Calories 314, Fat 29.8 g, Carbs 0.2 g, Protein 4.2