Classic No-Churn Keto Vanilla Ice Cream
The fat in egg yolks and heavy cream makes the base rich and satisfying, while vanilla adds a soft aroma without a large carbohydrate load. The custard is folded into whipped cream and frozen into a smoother texture through regular mixing. Plan ahead: the chilled base needs 4–6 mixing cycles and about 4 more hours to set.
Custard Base
Heat milk (200 g) with vanilla (2 g) in a saucepan until steam appears, but do not boil it. Rub egg yolk (72 g) with allulose (150 g), then gradually whisk in the hot milk.
Return the mixture to the saucepan and cook over low heat to 82–84°C, until the custard coats the back of a spoon. Strain it, cool it to room temperature, and refrigerate for 1 hour.
Cream Base
Beat heavy cream (500 g) with a mixer until soft peaks form. Fold it gently into the cold custard and transfer the mixture to a container.
Freeze the ice cream, taking it out every 30 minutes and mixing it thoroughly with a whisk or mixer 4–6 times. After the last mixing cycle, leave the container in the freezer for another 4 hours.
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