Keto Vanilla Ice Cream

Heat cream and almond milk in a saucepan over medium until steaming, but do not boil.

For this step: 1 cup heavy cream, 1 cup unsweetened almond milk (or coconut milk for dairy-light)

In a bowl, whisk egg yolks with sweetener until slightly pale.

For this step: 4 large egg yolks, ⅓ cup powdered erythritol or allulose (to taste)

Slowly whisk in about ½ cup of the hot dairy to temper the yolks.

For this step: 1 cup unsweetened almond milk (or coconut milk for dairy-light), 4 large egg yolks

Return the yolk mixture to the saucepan with the rest of the dairy.

For this step: 1 cup unsweetened almond milk (or coconut milk for dairy-light), 4 large egg yolks

Cook on low heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon (170–176°F).

Remove from heat and stir in vanilla, salt, and vodka if using. Strain into a clean bowl.

For this step: 1½ tsp pure vanilla extract (or 1 tsp vanilla paste), Pinch of fine sea salt, 1 tbsp vodka (reduces iciness, or)

Let cool to room temperature, then refrigerate 2–3 hours or until fully chilled.

Churn in an ice cream maker according to manufacturer’s instructions, or freeze in a shallow container, stirring every 30 minutes for 2–3 hours.

For this step: 1 cup heavy cream

Freeze until set, then let rest at room temperature 5–10 minutes before scooping