So this recipe was kind of fun to come up with. But I must be honest. It is really more of a custard than an ice cream. Never fear though, that just means it has more fat!
I kind of feel like I was pressured into coming up with this recipe. Tomithy was making threats about quiting the Keto Diet and just running to the grocery store if I didn’t come up with an ice cream recipe. I laughed at him….but he was NOT laughing. I remember those days, especially at the beginning. When you are a couple months into the Keto diet, the challenge of the new lifestyle kind of fades and cravings like to return in full force. So, like the amazing wife that I am, I started working on the recipe. And I must say….not too shabby! The down side- Before I could get good pictures of the finished product, Tomithy and Samari had pretty much devoured it. So use your imagination….and I am sure you will see beautiful, perfectly scooped, Ice Cream.
I start by warming up the heavy whipping cream, coconut milk, and sweetener of your choice over low heat. I prefer to use Monkfruit Sweetener (Classic) but it is really up to you. I will say this… Xylitol is really the better sweetener when making ice cream. However, Tomithy doesn’t like any of the other sweeteners, just Monkfruit. The only real issue you may find, is the ice cream will be ROCK HARD. Still taste amazing. But you will need to let it sit out for a few minutes to soften before serving.
The next step is to temper the egg yolks. This is where you scramble the yolks and then, while stirring, slowly pour some of the hot mixture into the yolks.
Then pour the tempered egg yolks into the hot cream mixture and stir continuously and slowly, until the mixture comes to a slow boil. Cook for about 3-5 minutes.
After the egg/cream mixture comes to the slight boil, and the mixture thickens a bit (usually about 3-5 minutes) pour the mixture slowly through a fine mesh strainer. You do not want your ice cream to have bits of cooked egg or chunks.
Next, stir in the vanilla and mint flavoring.
Place a piece of plastic wrap directly on top of the custard mixture and refrigerate for about 5 hours or until it is completely cooled.
Now it is time to pour the custard mix into your ice cream maker. I have a Cuisinart Ice Cream Maker and I LOVE LOVE LOVE IT! Easy to use and easy to clean!
Allow your ice cream to run a cycle until you get CLOSE to the desired thickness.
Action Shot! Now it is time to pour in the Lilly’s Chocolate Chips. Allow the machine to do the gentle stirring for you!
Now it is time to enjoy!
IF you have other flavors you would like me to tackle for Ice Cream Recipes, PLEASE shoot me a message and I will work on those! I am always looking for other ideas of recipes to work on. So even if it isn’t “Ice Cream” related, still give me those suggestions!