Zero-Carb Ice Cream Recipe

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:

1. Heat cream:
   In a saucepan, warm 1½ cups of the cream over medium heat (don’t boil).
2. Mix yolks & sweetener:
   In a bowl, whisk egg yolks + sweetener until smooth.
3. Temper eggs:
   Slowly pour a bit of warm cream into the yolk mixture while whisking (prevents scrambling).
4. Cook custard:
   Pour mixture back into the saucepan. Stir on low heat until slightly thickened (coats the back of a spoon).
5. Add flavor:
   Remove from heat, stir in vanilla + salt.
6. Chill:
   Add remaining ½ cup cream, mix, then refrigerate 2–4 hours (or overnight).
7. Churn or freeze:
   • Ice cream maker: churn according to instructions
   • No machine: freeze and stir every 30–45 mins for ~3 hours
9. 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.