Zero-Carb Ice Cream Recipe

Ingredients: 2 cups heavy whipping cream3 egg yolks1/3 cup powdered erythritol (or allulose for smoother texture)1 tsp vanilla extractPinch of saltOptional: 1/2 cup chopped pecans or walnuts (very low carb)Instructions: Heat cream:In a saucepan, warm 1½ cups of the cream over medium heat (don’t boil).Mix yolks & sweetener:In a bowl, whisk egg yolks + sweetener until smooth.Temper eggs:Slowly pour a bit of warm cream into the yolk mixture while whisking (prevents scrambling).Cook custard:Pour mixture back into the saucepan. Stir on low heat until slightly thickened (coats the back of a spoon).Add flavor:Remove from heat, stir in vanilla + salt.Chill:Add remaining ½ cup cream, mix, then refrigerate 2–4 hours (or overnight).Churn or freeze:Ice cream maker: churn according to instructionsNo machine: freeze and stir every 30–45 mins for ~3 hoursAdd nuts (optional):Fold in chopped pecans at the end.💡 Tips Allulose gives the smoothest texture (less icy).For extra richness, add 1 tbsp cream cheese when heating the cream.Let sit 5–10 mins before scooping if frozen solid.