Homemade Sugar-Free Vanilla Ice Cream
Cream, milk, and egg yolk provide protein, fats, and a dense creamy texture. A custard base with erythritol is cooked on the stove and becomes smooth homemade ice cream after chilling. Freeze the mixture in a covered container, stirring it several times for an even texture.
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Inventory: Mixer
Kitchen: Italian
714
Servings: 8 (1 serving ≈ 115 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Heat the cream 35% fat (500 g) with the milk (250 g) and half of the erythritol (100 g) until almost simmering. Do not boil.
Whisk the egg yolk (68 g) with the remaining erythritol until pale and foamy. Gradually whisk in the hot milk-and-cream mixture.
Return the mixture to the saucepan and cook over low heat, stirring, until slightly thickened. Cool completely and freeze in a covered container, stirring every 40–50 minutes during the first 3 hours.
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