Keto Strawberry Ice Cream

🧂 Ingredients

• 2 1/2 cups Heavy Cream
• 1/2 cup Almond Milk
• 5 Egg Yolks
• 1/2 tsp Vanilla Extract
• 1 tsp Strawbery Extract

  optional
• 1/4 tsp Salt
• 1 oz Vodka

  optional
• 1/2 cup Powdered Erythritol
• 40 drops Liquid Stevia
• 1 pound Fresh Strawberries

Instructions

• 1 Dice the strawberries and add to a bowl with 1/4 cup of erythritol. Cover and
  place in refrigerator.
• 2 In a medium sauce pan, heat the almond milk and 1/2 a cup of heavy cream until
  just below boiling.
• 3 While the milk is heating, separate the egg yolks from the whites and place in a
  bowl. Mix with the remaining Erythritol and the salt.
• 4 Remove the milk from the heat, and add a small amount to the egg yolks to slowly
  raise the temperature and temper the eggs. Pour very slowly so as not to
  scramble the eggs!
• 5 Once the eggs are tempered, combine it with the milk in the pot and return it to
  the heat. Cook for 5-10 minutes until the mixture thickens into a custard – it
  will coat the back of a spoon.
• 6 Optionally, strain the custard in a sieve to remove any lumps. Stir in the
  vanilla extract, The stevia, and optionally the strawberry extract. Cover and
  place in refrigerator to cool.
• 7 Add the remaining whipped cream to a large bowl, and beat with a hand mixer
  until it reaches soft peaks.
• 8 Take about 2/3 of the strawberries and add to a blender. Blend on high until a
  puree forms.
• 9 Gently fold the strawberry puree and the custard into the whipped cream until
  uniform in color. Add the remaining strawberries. Taste for sweetness and adjust
  according to your taste.
• 10 Cover and refrigerate for four hours up to overnight.
• 11 If not using an ice cream maker, put the mixture into a freezer, and stir every
  1/2 hour until frozen
• 12 If using an ice cream maker follow your device's instructions for freezing and
  hardening.

Nutrition Info