The French are credited with the invention of frozen custards which have a base of cooked egg yolks and cream. I use coconut cream and keto sweeteners like monkfruit, xylitol or erythritol. Our daughter Lauren named this "Nicotene Ice Cream" because it's just about addicting. If you're not actively cleaning up your microbiome, this one's fun with mix-ins like toffeed nuts (Pralines N' Cream), maple syrup with pecans (Maple Nut) or drizzled with chocolate syrup folded in just before firming up in the kitchen freezer. (Chocolate Swirl). Otherwise enjoy simple vanilla as is. This recipe is a double batch size that still fits in our 3 quart rotary ice cream machine. Or for faster ice cream in pint size servings splurge on a Ninja Creami Frozen Treat machine. Summer's comin'.
Ingredients
2 egg yolks
3/4 cup crystalline monkfruit, xylitol or erythritol + 1 Tablespoon honey (to really boost the sweet)
2 13oz cans coconut cream
2 quarts unsweetened almond milk (vanilla or original)
2 teaspoons real vanilla
1/4 teaspoon salt
1/4 teaspoon guar gum or xantum gum (optional but make it easier to scoop and creamy instead of icy after refreezing.)
Instructions
Simmer whole eggs and honey in saucepan on low heat until bubbly at the edges of pan. Simmer 1 minute longer. Then pour egg mixure and all remaining ingredients into blender to whip air in, giving it a light and creamy texture just before pouring into a rotary ice cream freezer. Freeze as directed. And don't worry about the wait. The anticipation makes everything taste better!