Keto Frozen Custard Recipe

Keto Frozen Custard Recipe

Ingredients

• 6 eggs
• 2 cups (480 ml) half-and-half
• 1/2 cup (100 g) polyol sweetener
• 3 tablespoons (45 ml) sugar-free imitation honey
• 1/4 teaspoon salt
• 2 cups (480 ml) whipping cream, chilled
• 1 tablespoon (15 ml) vanilla extract

Method

1. In a medium saucepan, beat together the eggs, half-and-half, sweetener, honey, and salt
2. Cook over low heat, stirring constantly (don’t quit or you’ll get very rich scrambled eggs!), until the mixture is thick enough to coat a metal spoon and has reached at least 160°F (75°C)
3. Cool quickly by setting the pan in ice or cold water and stirring until its just barely warm-this prevents trapped steam from making the custard watery
4. Cover and refrigerate until thoroughly chilled, at least 1 hour
5. When you’re ready to freeze the custard, use an electric mixer to whip the cream with the vanilla until it stands in soft peaks
6. Turn the mixer to low and beat in the custard, running the mixer just enough longer to blend well
7. Pour the mixture into the ice cream freezer and freeze according to the directions that came with the freezer; then serve

Makes between 1 1/2 and 2 quarts 1 to 1

1. L, or 10 servings, at least!
2. Assuming 10 servings, each will have 8 grams of carbohydrate, not counting polyols; 6 grams protein

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