Servings: 6 servings
Calories: 250kcal
Ingredients
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 1/3 cup erythritol or preferred keto sweetener
- 2 tbsp instant espresso powder
- 1 tsp vanilla extract
- 3 egg yolks
- 1/4 tsp xanthan gum optional, for creaminess
Instructions
- In a saucepan, combine heavy cream, almond milk, and espresso powder. Heat over medium heat until warm but not boiling.
- In a separate bowl, whisk the egg yolks with the sweetener until light and fluffy.
- Slowly add the warm cream mixture to the egg yolks, whisking constantly to prevent scrambling. Return the mixture to the saucepan and cook over low heat, stirring, until it thickens slightly.
- Remove from heat and stir in the vanilla extract and xanthan gum (if using). Let the mixture cool, then refrigerate for at least 2 hours.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
- Serve immediately for a soft-serve consistency, or freeze for a firmer texture.
Notes
Chef's Tip: Temper the egg yolks slowly, adding the warm cream a little at a time while whisking - pour it in too fast and you'll end up with sweet scrambled eggs instead of custard. Keto Swap: traditional sugar is replaced with erythritol.
Nutrition
Calories: 250kcal | Protein: 3g | Fat: 24g | Fiber: 1g
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