Allulose Ice CreamAllulose Ice Cream

Name: Allulose Ice CreamAllulose Ice Cream
Prep time: 10 min
Total time: 10 min
Ingredients: 5 egg yolks; ½ cup Allulose; 1 cup heavy whipping cream; 1 cup unsweetened cashew milk (or almond milk); 2 vanilla beans, scraped clean (or 2 teaspoons vanilla extract); ¼ tsp fine grain sea salt

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Prep Time: 10

Total: 10

Servings: 5

Author : Maria Emmerich

Ingredients

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5 egg yolks½ cup Allulose1 cup heavy whipping cream1 cup unsweetened cashew milk (or almond milk)2 vanilla beans, scraped clean (or 2 teaspoons vanilla extract)¼ tsp fine grain sea salt

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Instructions

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Step 1

In a medium saucepan place the egg yolks and sweeteners in to mix on high with a hand mixer. Whip yolks until light in color and double in size. Stir in the whipping cream.

Step 2

OPTIONAL to cook the custard (I skip this since I am not afraid of raw eggs): Place the saucepan onto medium heat on the stove and cook, stirring constantly. Stir until thickened into a custard. Remove from heat and stir in the almond milk, vanilla beans and salt. Let cool completely.

Step 3

OR... I place all the ingredients in a blender and puree until smooth (I don't mind raw yolks).

Step 4

Place into yourice cream machine (click HERE to find the one I love AND it is ½ off the original price!!!) and allow to churn until done.

Step 5

Freeze until set.