- Pre-freeze the canister of your ice cream maker for at least 2 hours or overnight.
- Pour the cream and almond milk into a saucepan. Add the vanilla extract and bring to a low boil. When you see the edges start to bubble remove from the heat. Allow to cool for about 30 minutes & stir regularly so it doesn’t form a skin.
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Meanwhile, put the egg yolks in a mixing bowl. Add the NKD Living powdered erythritol and a tiny pinch of salt. Using an electric whisk, beat until pale in colour (about 2 minutes).
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Slowly whisk into the cooled cream mix into the beaten eggs using a hand balloon whisk. Then pour back into your pan. Heat on low and stir regularly for about 8 -10 minutes until it thickens. Do not boil. At the first sign of bubbles, remove from the heat.
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Pour into a bowl, cover with cling film and cool for approximately an hour at room temperature.
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Transfer to the fridge and chill for at least 2 hours.
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Churn as per the manufacturer’s instructions on your ice cream maker.
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For for a soft serve, enjoy straight away, or for a scoopable ice cream, pour into a loaf pan, cover with cling film and freeze for until fully set.

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