Until the stores can offer us a decent keto ice cream, we are left to our own devices. Making your own ice cream is dead easy and very satisfying. I invested in this ice cream maker that I bought from Amazon and I love it. Its excellent quality and does the job perfectly. Funnyman loves this simple vanilla ice cream and enjoys it sprinkled with nuts or topped with fresh blueberries. Macros are calculated that one serving = two scoops (50g per scoop), therefore one serving is 100g / 3.5oz. All that at 2g carbs! Enjoy!
Assuming the bowl of your ice cream maker has been in the freezer overnight, proceed with the recipe...
Use a sharp paring knife to slice along the length of a large vanilla pod, then use the back of the knife to scrape out all the seeds.
Place the double cream, single cream and almond milk to a non-stick pan. Add the seeds and the scraped pod. In a separate bowl, whisk the egg yolks very well. Lastly, in a separate smaller bowl, weight out the confectioners sweetener (Swerve). This is what you should have ready:
Place the pan over a gentle heat on the stove top and whisk in the whisked egg using a silicon-tipped spatula (this protects your non-stick pan).
Whisking continuously, you want to heat this mixture to NO HIGHER than 70°C / 158°F. This will ensure that the eggs cook through safely, but don't scramble. I advise checking this using a thermometer probe in the mixture while you whisk. It may take a little time to reach this temperature, but its imperative that you do not rush this. Once the temperature is achieved, maintain this temperature for at least 10 minutes by lowering the heat further or shifting the pan halfway off the heat source.
After 10 minutes, remove the pan from the heat completely and whisk in the sweetener.
Strain the mixture into a bowl using a fine mesh sieve, discarding the vanilla pod. This step also ensures any smaller egg bits are discarded that may have occurred if you didn't keep an eye on your temperature. However, if you do see bits of scrambled egg, its likely that your batch will taste eggy and you may as well bin it. Egg yolks are a great stabiliser for ice cream, so I highly advise you monitor the temperature if you want an excellent ice cream.
Place the bowl in the fridge and allow the mixture to cool completely, at least an hour. If you want to churn your ice cream the following day or at a later day, you can make this recipe up to this step, then cover the bowl and keep this mixture in the fridge for no longer than 2 days.
Let's get churning! When you are ready to churn, set up the ice cream maker and remove the frozen bowl (of the ice cream maker) from your freezer. Give your chilled ice cream mixture one last whisk, then pour into the ice cream maker bowl. Churn according to manufacturer's instructions: which is a simple 'switch on and wait'.
Churning takes approximately 30-35 minutes until you are left with a thick, creamy ice cream which is ready to scoop and eat.
However, if you wish to store it for later, simply transfer to a suitable container. (I simply lined a bread tin with parchment paper as I often run out of Tupperware. I wrapped it in Clingfilm and stored in the freezer.) Some handy advice: use a pastry scraper to remove the ice cream that freezes against the sides of the ice cream maker bowl. You wouldn't want to waste any of it! :)
I recommend removing the ice cream from the freezer about 30 minutes before eating. It makes for a much easier scoop! The macros are calculated that one serving is two scoops of 50g each (100g total, which is 3.5oz for my US readers.)
The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest). There is also a comment facility, so do let me know how you get on...
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Macro Details per serving - 2 scoops (100g / 3.5oz)
Nutritional Information per serving - 2 scoops (100g / 3.5oz)
Calories 290Kcal / 1213kJ
Fat 30g of which saturates 18g Carbohydrates 2g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 1.4g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 2g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.