Keto Vanilla Ice Cream

Follow the steps. Check them off as you go.

1. Step 1Heat cream and almond milk in a saucepan over medium until steaming, but do not boil.Use: 1 cup heavy cream, 1 cup unsweetened almond milk (or coconut milk for dairy-light)
2. Step 2In a bowl, whisk egg yolks with sweetener until slightly pale.Use: 4 large egg yolks, ⅓ cup powdered erythritol or allulose (to taste)
3. Step 3Slowly whisk in about ½ cup of the hot dairy to temper the yolks.Use: 1 cup unsweetened almond milk (or coconut milk for dairy-light), 4 large egg yolks
4. Step 4Return the yolk mixture to the saucepan with the rest of the dairy.Use: 1 cup unsweetened almond milk (or coconut milk for dairy-light), 4 large egg yolks
5. Step 5Cook on low heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon (170–176°F).
6. Step 6Remove from heat and stir in vanilla, salt, and vodka if using. Strain into a clean bowl.Use: 1½ tsp pure vanilla extract (or 1 tsp vanilla paste), Pinch of fine sea salt, 1 tbsp vodka (reduces iciness, or)
7. Step 7Let cool to room temperature, then refrigerate 2–3 hours or until fully chilled.
8. Step 8Churn in an ice cream maker according to manufacturer’s instructions, or freeze in a shallow container, stirring every 30 minutes for 2–3 hours.Use: 1 cup heavy cream
9. Step 9Freeze until set, then let rest at room temperature 5–10 minutes before scooping