Low Carb Vanilla Ice Cream Base Need Ice Cream Maker Recipes

SUPER EASY, CREAMY, KETO VANILLA ICE CREAM

Steps:

• Before you start mixing the ingredients, put the ice cream churn canister and paddle in the freezer. Your ice cream will churn much faster if the equipment is cold when you start.
• Combine heavy cream, sweetener, egg yolks, vanilla and MCT oil (or liquor, if using - see Recipe Notes) in a blender and mix well. I used a stick blender but a traditional blender works just fine, too.
• Pour the mix into the cold canister.
• Churn the ice cream according to the manufacturer's instructions. If you're using the same model as me, here's what I did! Place the canister in the churning bucket and attach the lid to the paddle and canister. Make sure everything is lined up correctly, then place the motor on top, turning the latches on the sides to lock it in place. Fill the bucket halfway with ice - I just used ice cubes from my freezer's ice maker. Top with a layer of ice cream salt. Fill to the top of the canister with ice and another layer of salt. Plug the ice cream churn in and let it go to work!
• After 15 minutes, unplug the churn and check the ice cream. If it's not the right texture yet, put the lid back on and churn again until desired consistency is reached.
• Ice cream will be the perfect soft serve texture straight out of the churn.

LOW CARB VANILLA ICE CREAM BASE (NEED ICE CREAM MAKER)

Steps:

• Mix all ingredients together in crock. Cover and cook on LOW for 2 1/2 hours, whisking several times during cooking.
• When cooking is complete, test to be sure it's ready using the "wooden spoon test". Dip a clean wooden spoon into the mixture, then run a clean finger over the back of the spoon (through the mixture). If your finger leaves a "trail" then the base is done. If no "trail", cook 1/2 hours more and test again.
• Transfer the ice cream base to a bowl and let it cook completely in the fridge. Freeze ice cream according to ice cream freezer directions.