Ingredients
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1 cup Milk (whole)
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3 Egg yolk
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1 cup Pyure stevia
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1/4 tsp Xanthan Gum
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1/4 tsp Celtic Sea Salt
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1 tsp Stevia glycerite
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2 tsp Vanilla extract
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1 pint Heavy Whipping Cream
Directions
Steps
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1
Done
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Custard baseMix egg yolks and Puyre sugar together in medium bowl. Mix until it thickens |
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2
Done
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Slowly warm milk to 170°F (do not boil!) then remove from heat. |
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3
Done
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If making flavor like peanut butter or chocolate, add that ingredient here so that it melts and mixes into custard base. |
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4
Done
10 min max
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Slowly pour mixture into hot milk while continuously stirring. After mixed, heat on medium until custard thickens. Do NOT allow it to boil or solidify. Once, you see film on back of spoon, remove from heat and chill to 50°F. |
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5
Done
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Preparing ice cream baseAdd heavy cream and remaining ingredients to cooled custard base. |
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6
Done
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Mix in flavoringsIf making a flavor other than vanilla, add that flavoring in now and use immersion blender to thorough mix. |
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7
Done
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Ice cream makerFollow instructions on your ice cream maker. It will likely come out similar to soft serve. Add in any mixins, like chocolate chips, towards the end when ice cream is starting to thicken but still stirring easily. |
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8
Done
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FreezePut finished product in container and freeze for 1-4 hrs. |
