| Stage | Duration | Notes |
|---|---|---|
| Preparation | 15 Minutes | Measuring, whisking egg yolks, and heating the base. |
| Custard Cooking | 10 Minutes | The crucial “tempering” phase. Do not rush this. |
| Cooling | 2 Hours | Must cool completely in the refrigerator before churning. |
| Churning | 20-25 Minutes | Active time in the ice cream maker. |
| Freezing/Hardening | 2 Hours | Allows the ice cream to reach scoopable consistency. |
| Total Time | ~ 4 Hrs 45 Mins |
⚡ Intensity Level: Medium
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Why Medium? This recipe is not a “dump and stir” situation. It requires tempering eggs, which involves slowly adding hot liquid to the yolks while whisking constantly to prevent scrambling. This requires attention and a bit of patience. However, if you can whisk and monitor a stovetop, you can absolutely master this.
Nutrition Information (Per Serving – ½ cup)
Please note: Nutrition facts are estimates based on the specific brands and ingredients used. Net Carbs are calculated as Total Carbs minus Fiber and Sugar Alcohols (Allulose is not metabolized and is deducted).
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Fat | 31 g |
| Saturated Fat | 19 g |
| Cholesterol | 210 mg |
| Sodium | 90 mg |
| Total Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar Alcohols (Allulose) | 3 g |
| Net Carbs | 1 g |
| Protein | 3 g |
Ingredient List
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2 cups Heavy Whipping Cream (Must be heavy cream, not half-and-half).
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1 cup Unsweetened Almond Milk (or water, for a lighter texture).
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¾ cup Allulose Sweetener (Granulated).
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2 tablespoons Powdered Monk Fruit/Erythritol Blend (or use ¾ cup of your preferred keto-friendly powdered sweetener).
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Pinch of Sea Salt (Enhances sweetness).
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5 large Egg Yolks (Save the whites for an omelet!).
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2 oz Full-Fat Cream Cheese (Softened to room temperature).
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1 tablespoon Unsalted Butter (Softened).
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1 tablespoon Pure Vanilla Extract (Use the good stuff; imitation won’t cut it).
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½ teaspoon Vanilla Bean Paste (Optional, but adds beautiful specks and depth).