keto icecream
ICE CREAM BASE
Time: 20 minutes plus several hours cooling, chilling and freezing
2 cups heavy cream
1 cup unsweetened almond milk
1/4 Pyure Organic blend sweetener (or sweetener of choice)
1/4 teaspoon fine sea salt
6 large egg yolks
1 teaspoon caramel extract ( you can use whatever flavor you like)
1. In a small pot, simmer cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gen
only cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
2. Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
3. Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in the freezer until needed.
Yield: About 1 1/2 pints
Nutritional Information
Per 1/2 cup serving
Calories: 356
Fat: 36
Total Carbs: 8
Net Carbs: 4
Protein: 5
Based on ice cream only.
Time: 20 minutes plus several hours cooling, chilling and freezing
2 cups heavy cream
1 cup unsweetened almond milk
1/4 Pyure Organic blend sweetener (or sweetener of choice)
1/4 teaspoon fine sea salt
6 large egg yolks
1 teaspoon caramel extract ( you can use whatever flavor you like)
1. In a small pot, simmer cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gen
only cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
2. Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
3. Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in the freezer until needed.
Yield: About 1 1/2 pints
Nutritional Information
Per 1/2 cup serving
Calories: 356
Fat: 36
Total Carbs: 8
Net Carbs: 4
Protein: 5
Based on ice cream only.
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