Keto Ice Cream

A creamy and indulgent keto ice cream that is low in carbs and made with a rich custard base, perfect for a guilt-free dessert.

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Warm the dairy: Combine heavy cream and almond milk in a saucepan and heat until small bubbles form, about 5–7 minutes.
Whisk yolks and sweetener: In a bowl, whisk egg yolks with allulose and fine sea salt until pale and slightly thickened.
Temper the yolks: Slowly ladle hot cream mixture into the yolk-sweetener bowl while whisking constantly, then return to saucepan.
Cook to custard stage: Cook, stirring, until thickened and reaches 79–82°C (175–180°F), about 3–5 minutes.
Strain and chill: Pour custard through a sieve into a bowl, stir in vanilla and alcohol (if using), cover, and chill for at least 4 hours.
Churn the base: Pour chilled custard into an ice cream maker and churn according to manufacturer instructions, usually 20–30 minutes.
Add mix-ins and harden: Fold in any mix-ins if using, transfer to a container, and freeze for at least 2 hours.
Serve: Scoop and serve straight from the freezer. Let sit at room temperature for 3–5 minutes for softer scoops.

Chill the custard thoroughly before churning for the best texture. Remember to avoid overcooking the custard to prevent curdling.