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homemade low carb keto ice cream


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Prep Time: 3 hours

Servings: 12

Cost: $3.09 /serving


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Step 1

Take your freezer bowl and put it in the freezer for at least 24 hours.

Step 2

In a medium saucepan add the cream and turn heat on low. Allow milk to steam, but do not boil.

Step 3

Then add the two sweeteners, whisk together. Remove from the stove and let sit for 10 minutes.

Step 4

In another bowl whisk the egg yolks, vanilla and salt.

Step 5

Now add the egg mixture to the saucepan with the cream.

Step 6

Place back on the stove and allow the mixture to steam, do not boil.

Step 7

Add ¼ tsp of xanthan gum and stir well.

Step 8

Transfer to a tupperware container, and let sit uncovered for 20 minutes.

Step 9

Place the lid on the container and put it into the fridge for 90 minutes

Step 10

In the meantime place a metal or glass loaf pan in the freezer.

Step 11

Take out and stir, then place back into the fridge for another 60 minutes.

Step 12

Pour ice cream mixture into your ice cream maker, and turn on for 30-45 minutes.

Step 13

Once the ice cream is done churning, place into a loaf pan or your container of choice.

Step 14

For soft serve, eat right away. For scoopable ice cream, freeze until completely frozen. Should take about 1-2 hours.

Step 15

When ready to eat, let sit out for 5 minutes to soften before scooping.

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