Custard-Based Keto Plombir Ice Cream

Cream 35% fat, 10% fat cream, Erythritol, Egg yolk, Vanilla

Whisk with a mixer: 5 min. Heat on the stove: 5 min. To boil: 5 min. Chill in the refrigerator: 30 min. Freeze: 10 min. Whisk with a mixer: 10 min. Freeze: 3 h. Freeze: 2 h.

Separate the egg yolks (54 g) and whip them with erythritol (80 g) until pale and foamy. Heat 10% cream (150 g) to 65–70 °C and slowly pour it into the yolks while whisking. The total amount of erythritol for this recipe is 80 g.

Pour the mixture into a saucepan and cook over low heat for about 5 minutes, stirring constantly with a spatula, until slightly thicker than raw condensed milk. Transfer to a bowl, cool, and place in the freezer for 10 minutes.

Whip 35% cream (400 g) with vanilla (1 g) until firm and gently fold in the cooled custard. Freeze for 3 hours, removing and mixing with a mixer every 30 minutes, then freeze for another 2 hours.