No Churn Sugar Free Vanilla Ice Cream
Servings 6 servings
Use a double boiler or place a bowl over a pot of simmering water.
Whisk the yolks and confectioner’s sweetener together in the bowl and continue to stir until it thickens, about 5-8 minutes.
Stir constantly then test thickness by scraping a wooden spoon along the bottom of the bowl. If you can clearly see the bottom when you scrape, it should be done. Remove from heat and set aside.
Pour the heavy cream, Allulose, salt and vanilla extract in a stand mixer with the whisk attachment. Blend until stiff peaks form. Taste and adjust sweetener if needed.
Stir a spoonful into the egg mixture to temper the eggs. Continue to spoon about 3 more times. Place the mixer on low speed and pour in the egg mixture to combine them together.
Pour this into your loaf pan and freeze for 4-5 hours.
Serving: 1serving @ ½ cup | Calories: 307kcal | Carbohydrates: 2g | Protein: 2g | Fat: 30g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 123mg | Sodium: 6mg | Potassium: 14mg | Sugar: 1g | Vitamin A: 163IU | Calcium: 15mg | Iron: 1mg