Ingredients:

  • 2 cups Heavy Cream (Double Cream)
  • 1 cup Unsweetened Almond Milk
  • ¾ cup Erythritol/Monk Fruit Blend Sweetener
  • ¼ teaspoon Fine Sea Salt
  • 1 tablespoon Vanilla Bean Paste or Extract
  • 6 large Egg Yolks (room temperature)
  • 1 Vanilla Bean pod (split and scraped)
  • ¼ teaspoon Xanthan Gum

Instructions:

  1. Infuse the Base: Combine the heavy cream, almond milk, half of the sweetener blend (reserving the other half), salt, and the scraped vanilla bean seeds (and the pod) in a saucepan. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Remove from heat just as steam begins to rise and tiny bubbles form around the edge—do not boil.
  2. Prepare the Yolks: While the cream is heating, combine the egg yolks and the remaining reserved sweetener blend (mixed with the ¼ tsp of xanthan gum) in a bowl. Whisk vigorously until the mixture is pale yellow and thick (ribbon stage).
  3. Temper the Eggs: Slowly ladle about 1 cup of the warm cream mixture into the egg yolk mixture, whisking constantly and rapidly. This crucial step prevents the eggs from scrambling.
  4. Finish the Custard: Pour the tempered yolk mixture back into the saucepan with the remaining cream. Return the saucepan to low heat.
  5. Thicken: Cook the custard, stirring continuously, until it thickens sufficiently to coat the back of a spoon (the nappe stage). The ideal temperature is 170°F–175°F (77°C–80°C). Do not exceed 180°F (82°C).
  6. Strain and Cool: Remove the custard from the heat immediately. Stir in the vanilla extract/paste. Strain the entire base through a fine-mesh sieve into a clean bowl to catch any solids (including the vanilla bean pod).
  7. Deep Chill: Cover the bowl with cling film, pressing the film directly onto the surface of the custard to prevent a skin from forming. Place the bowl in the refrigerator for a minimum of 4 hours, or ideally overnight, until thoroughly chilled.
  8. Churn: Once the base is icy cold, transfer it to the prepared (frozen) bowl of the ice cream maker. Churn according to the manufacturer’s instructions, usually 20–30 minutes, until the consistency resembles soft-serve ice cream.
  9. Freeze (Ripen): Transfer the soft ice cream to an airtight, freezer-safe container. Place in the freezer for at least 2 hours to fully harden and 'ripen' before serving.