1 to 2 servings
YouTube instructional video is at the bottom
What you’ll need
Heavy whipping cream (Room temp)
Unsweetened Almond milk (Room temp)
3 Large eggs (Room temp)
Salt
Stevia 0 calorie sweetener (Or any other 0 calorie sweetener of your choosing)
Vanilla extract
Tools you’ll need
Note- If you don’t have an ice cream maker, do research on how to make ice cream without one and go from there.
1 1/2-quart ice cream maker by Cuisinart
Airtight container or bowl
Preparation of ingredients
Custard mixture
Step 1- Separate 3 egg whites from 3 egg yolks. Add egg whites into a small bowl and add the egg yolks into a separate medium-sized bowl.
Step 2- Add 1/2 cup Stevia 0 calorie sweetener or any other type of 0 calorie sweetener of your choosing, and 1/8 teaspoon salt into medium-sized bowl with the egg yolks. Stir will a whisk vigorously for 30 to 40 seconds. Mixture will be thick, this is normal.
Preheat fire to medium heat.
Step 3- Add 2 cups heavy whipping cream (Room temp), and 1 cup unsweetened almond milk (Room temp) into a medium-sized pot. Stir all ingredients together. Let get hot for 2 to 4 minutes.
Step 4- Pour a small amount of the hot heavy whipping cream and almond mixture into the medium sized bowl with the egg yolk mixture and stir with whisk until it comes together. This will also thin the egg yolk mixture out as well.
Step 5- Pour hot heavy whipping cream and almond milk mixture into medium-sized bowl with egg yolks 3 separate times while mixing with the whisk. Stir ingredients really well until combined.
Preheat fire to medium low heat.
Step 6- Pour custard mixture back into a medium-sized pot and stir with a wooden spatula or spoon for 6 to 7 minutes or until mixture thickens. If it doesn’t thicken at all, don’t worry about it.
Step 7- Turn fire off and pour custard mixture into a mesh strainer with a medium-sized bowl underneath it. If the strainer has egg particles in it and the custard has a strong eggy smell, you’ve over cooked your custard and you will have to make it again. Once done add 1 tablespoon vanilla extract and stir until combined. Carefully add plastic wrap on top of custard. This will prevent the skin from forming on the top of the custard. Over bowl with lid and place into fridge for 4 to 6 hours or overnight. To make the process quicker, you can place the bowl into the freezer for 2 to 3 hours and go from there.
Making the ice cream
Important note- Make sure you freeze your ice cream maker base for 24 to 48 hours or according to instructions on your ice cream maker before you make your ice cream.
Step 8- Remove plastic wrap from the top of the custard mixture and stir mixture one last time. Turn ice cream maker on and add custard mixture into ice cream maker base. Let churn for 15 to 20 minutes or until the ice cream is ready. If the custard mixture churns very slightly or not at all, the ice cream is ready.
Step 9- Remove the ice cream from the ice cream maker base and place into an airtight container or bowl. Spread ice cream around as evenly as possible. For soft serve ice cream, you can serve right away or place into freezer for 30 minutes to 1 hour. For a firmer set ice cream, place into freezer for 2 hours or overnight before serving.
YouTube instructional video
