Ingredients:
2 cups heavy whipping cream
3 egg yolks
1/3 cup powdered erythritol (or allulose for smoother texture)
1 tsp vanilla extract
Pinch of salt
Optional: 1/2 cup chopped pecans or walnuts (very low carb)
Instructions:
Heat cream:
In a saucepan, warm 1½ cups of the cream over medium heat (don’t boil).
Mix yolks & sweetener:
In a bowl, whisk egg yolks + sweetener until smooth.
Temper eggs:
Slowly pour a bit of warm cream into the yolk mixture while whisking (prevents scrambling).
Cook custard:
Pour mixture back into the saucepan. Stir on low heat until slightly thickened (coats the back of a spoon).
Add flavor:
Remove from heat, stir in vanilla + salt.
Chill:
Add remaining ½ cup cream, mix, then refrigerate 2–4 hours (or overnight).
Churn or freeze:
Ice cream maker: churn according to instructions
No machine: freeze and stir every 30–45 mins for ~3 hours
Add nuts (optional):
Fold in chopped pecans at the end.
💡 Tips
Allulose gives the smoothest texture (less icy).
For extra richness, add 1 tbsp cream cheese when heating the cream.
Let sit 5–10 mins before scooping if frozen solid.