Low Carb Ice Cream

If you miss the taste of ice cream and don't want to pay $ 6 a pint, you should brew our low carb ice cream today!

INGREDIENTS

• 1 cup thick whipping cream


• 1/3 cup erythritol / powdered confectionery


• 1.5 tablespoons unsweetened cocoa powder


• 2 large yolks


• 1/2 teaspoon vanilla extract

INSTRUCTIONS

1. Combine thick whipping cream and candied confectionery in a saucepan over medium-high heat. Bring to a boil and simmer.


2. Once simmered, add the coconut powder and mix well. Try to remove as many pieces as possible.


3. In another bowl, combine 2 egg yolks and vanilla extract. Put aside.


4. Continue to stir while the mixture of cream, sugar and coconut powder begins to thicken. Once thick (as shown in the video) remove from heat. Let cool 5 minutes.


5. Once cool, slowly add the cream mixture to the yolks while whisking with a fork or hand mixer.


6. Once everything is well mixed, whisk until you get a light foam at the top.


7. Place in the freezer for 4-6 hours, check and stir every 1 hour. Ours was ready and ready to eat at 4 o'clock.


8. TIP: If you freeze it overnight, you'll want to let it sit a little so it can be retrieved. Enjoy!

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