Serves 1
Directions
- 1Heat the cream, salt, erythritol and vanilla in a saucepan over medium-low heat.
- 2Cook until erythritol dissolves.
- 3Pour the yolks into a bowl and pour in the hot mixture little by little while stirring with a whisk.
- 4Pour the mixture back into the saucepan and cook for 5 more minutes to thicken it a little.
- 5Take 2 bowls, a smaller one where you will pour the ice cream mixture, and a larger one that you will fill with ice and water.
- 6In this step we will cool the mixture so that when we beat it it has a better texture.
- 7Whip half the cream.
- 8Add the warm mixture little by little to the cream
- 9Pour into a non-stick or silicone mold.
- 10Freeze for 6 hours.
Ingredients
- 500 ml Nata líquida
- 4 uds Yemas de huevo
- 60 g Eritritol
- 1 cdta Esencia de vainilla
- una pizca Sal
Equipment
CazoBolBatidora de manos o varillasMolde antiadherente o de silicona
Tips
- You can download the free ebook of keto ice cream recipes.
- If you use real vanilla it is much better.
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