Step 1

Heat cream and milk over low heat in a medium saucepan until bubbles form on the edges.

Step 2

If using vanilla bean, steep in warm milk mixture for 15 minutes, then scrape out seeds and add to milk mixture. Reheat milk until bubbles form on edges again. (If using vanilla extract, skip this step.)

Step 3

While milk is heating, whisk egg yolks with allulose and sweetener until thickened and lightened in color (2-3 minutes).

Step 4

Temper eggs by slowly ladling hot milk into eggs while whisking constantly. Ladle half the milk into the eggs, then pour egg mixture into saucepan with the rest of the milk.

Step 5

Turn heat back on to medium-low. Stir constantly with a wooden spoon until mixture reaches 170°F (77°C) or until it coats the back of the spoon. Heat very slowly. Do not overheat or mixture will curdle and separate.

Step 6

Once mixture reaches the proper temperature, immediately remove from heat and strain into a clean bowl. Add vanilla extract if using.

Step 7

Place bowl in an ice bath and cool to room temperature, then cover and refrigerate 2-3 hours or overnight.

Step 8

Churn in ice cream maker according to manufacturer’s instructions, watching closely as low-carb ice cream may churn more quickly than conventional.

Step 9

Transfer into a shallow container and freeze for at least 4 hours or overnight.