Hey everyone! Today I want to share one of my MOST favorite recipes for using those farm fresh eggs!! My family loves this recipe as well! It’s a custard type ice-cream, and you will need an ice-cream churn either electric or hand crank for this recipe.
I do not have a picture of the finished product because we are all so excited to eat it that I have forgotten the last 3 times to get a picture! There really is nothing better than homemade ice-cream! I do have some pictures of the process and other photos that may be helpful for you!
Maple Vanilla Low Carb Icecream
I normally double or triple this recipe because it is such a hit at my house-then we have homemade ice-cream for at least a few days!
- 1/2 c. Xylitol or Swerve brand sweetner (this is a sugar substitute and is what makes this ice-cream guilt free!)
- 1 c. milk I use unsweetened cashew milk
- 1/4 tsp himalayan pink salt
- 3 egg yolks lightly beaten-use farm fresh with deeply yellow yolks to make the best/highest quality ice-cream
- 2 c. heavy organic cream
- 1 tsp Vanilla-here is another use for your homemade vanilla!
- 1 tsp maple extract
- Step 1 Put the ice-cream freezer can in the freezer to chill first.
- Step 2 Combine sugar, milk, and salt in a saucepan over medium heat. STIR CONSTANTLY. Bring to a simmer but not a boil! DO NOT let this boil!
- Step 3 Place egg yolks in a small bowl, and GRADUALLY stir in 1/2 of the hot milk liquid and then return to the saucepan. The purpose of this is to gradually heat egg yolks. You do not want them to cook and become chunky in the mixture. Heat this mixture until thickened but again DO NOT BOIL!
- Step 4 Remove from the heat and pour into the chilled ice-cream can and refrigerate until COMPLETELY cooled.
- Step 5 Stir in the cream, vanilla, and maple extract
- Step 6 Churn-use PLENTY of ROCK SALT to freeze/churn. If you try using regular salt this will not set up. The purpose of rock salt is to lower the temperature of the ice water quickly so that this will thicken/freeze into ice-cream. You will need to place the ice-cream bucket into the churn bucket, and then layer ice and rock salt. Plug it in and let the magic happen! Don’t forget to check on the churn every so often as it will need to be kept full of rock salt and ice as the ice melts down.
- Step 7 Pack the ice-cream bucket in ice and a bit more rock salt for about 1 hour after the churn has automatically stopped. This will assist the ice-cream to set up further and become very creamy.
Some toppings that would be so good on this would be crispy crumbled bacon, or candied walnuts/pecans, or a fresh gooey homemade carmel sauce! I served this with fresh peaches from a local farm, which was also out of this world good!! I hope you enjoy this recipe and let me know in the comments if you tried it and what you thought!! I love hearing from you all!