Sugar-Free Vanilla Ice Cream

Ingredients

• 2 vanilla bean pods (Or use 1 teaspoon vanilla powder or 2 teaspoons vanilla extract; split pods lengthwise and scrape out the seeds.)
• 2 cup double cream (Heavy cream; use full-fat cream for the creamiest result.)
• 1 cup unsweetened almond milk (Any milk of choice may be substituted; unsweetened coconut milk is an option for a nut-free version.)
• 6 large egg yolks (Bring to room temperature.)
• 0.75 cup allulose (Use up to 1 cup / 160 g for sweeter ice cream, or substitute a powdered low-carb sweetener of choice.)
• salt (A tiny pinch.)

Steps

1. 1

   Pre-freeze the canister of an ice cream maker for at least 2 hours, or overnight, according to the manufacturer’s instructions.

2. 2

   Using a sharp knife, split the vanilla pods lengthwise.

3. 3

   Scrape the vanilla seeds from the pods and reserve both the seeds and the scraped pods.

4. 4

   Pour the heavy cream into a saucepan.

5. 5

   Add the almond milk, vanilla seeds, and scraped vanilla pods to the saucepan.

6. 6

   Heat the mixture over medium heat until it reaches a low boil and the edges just begin to bubble.

7. 7

   Remove the saucepan from the heat and let the cream mixture cool for about 30 minutes. Stir regularly while it cools so a skin does not form.

8. 8

   Remove and discard the vanilla pods from the cooled cream mixture.

9. 9

   Meanwhile, place the egg yolks in a mixing bowl.

10. 10

    Add the allulose and tiny pinch of salt to the egg yolks.

11. 11

    Using an electric whisk, beat the yolks, sweetener, and salt for about 2 minutes, until the mixture is pale in color.

12. 12

    Slowly whisk the cooled cream mixture into the beaten egg mixture using a hand balloon whisk. Add it gradually while whisking continuously to combine smoothly.

13. 13

    Pour the combined custard back into the saucepan.

14. 14

    Cook the custard over low heat, stirring regularly, for about 8–10 minutes, until it thickens. Do not let it boil.

15. 15

    At the first sign of bubbles, immediately remove the saucepan from the heat.

16. 16

    Pour the custard into a bowl, cover it with cling film, and let it cool at room temperature for about 1 hour.

17. 17

    Transfer the covered custard to the refrigerator and chill for at least 2 hours, or overnight.

18. 18

    Pour the chilled custard into the pre-frozen ice cream maker and churn according to the manufacturer’s instructions. The source recipe takes about 20 minutes. Serve immediately for a soft-serve consistency.

19. 19

    For scoopable ice cream, transfer the churned ice cream to a loaf pan, cover with cling film, and freeze for 1–2 hours, or until fully set.

Notes

For a lower-fat version, half-and-half or lower-fat cream can be used, but the ice cream will be less creamy; an ice cream machine is recommended to help keep it smooth. The source also mentions that MCT oil can help with a no-machine method: freeze the mixture and stir it every 30–60 minutes to break up ice crystals. Suggested variations include lemon juice and zest or chopped dark chocolate.

Nutrition per serving

• dessert
• ice cream
• sugar-free
• low-carb
• keto
• gluten-free
• vegetarian
• frozen