Spinach ice cream

In a blender, mix 100 ml of cream with a fat content of 33–35% and 100 g of spinach until smooth.

Transfer the mixture to a small saucepan, add vanilla extract (1 tsp) and place on low heat to warm.

Slowly pour in the egg yolks (3 pcs) into the cream mixture, stirring constantly to prevent them from curdling. Heat on low for 5–7 minutes, until the mixture begins to thicken, without bringing it to a boil. Stir continuously during this process.

Wait for the mixture to cool.

If using xanthan gum (1/8 tsp, optional), mix it with the sweetener (2 tsp).

After that, whip the chilled cream with a fat content of 33–35% (400 ml) until fluffy, adding the sweetener in a thin stream.

Gently fold the cold milk-yolk mixture into the whipped cream. If desired, add MCT or butter (2 tbsp). Whip the ice cream for 1–2 minutes.

Then divide the mixture into molds.

Place the ice cream in the freezer for 4–5 hours.

For a more uniform texture, you can stir the ice cream 2–3 times during the first hour.