Low Carb Vanille Eis
Indulge in the creamy decadence of *Low Carb Vanille Eis*, a guilt-free take on classic vanilla ice cream that's perfect for anyone following a keto or low-carb lifestyle. This homemade treat combines rich heavy cream, unsweetened almond milk, and pure vanilla extract to create an irresistibly smooth custard base, sweetened naturally with granulated erythritol. The recipe also includes an expert technique of tempering egg yolks to achieve a luxuriously creamy texture without a hint of grittiness. Ready in just 15 minutes of prep time (plus freezing), this velvety dessert is as easy to make as it is to fall in love with. Serve it as a refreshing solo dessert or pair it with fresh berries and enjoy its classic flavor in every perfectly chilled scoop.
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Ingredients
- 480 ml Heavy cream
- 240 ml Unsweetened almond milk (or other low-carb milk substitute)
- 4 large Egg yolks
- 80 g Granulated erythritol (or preferred low-carb sweetener)
- 2 tsp Pure vanilla extract
- 1 pinch Pinch of salt
Directions
Step 1
In a medium saucepan, combine the heavy cream and almond milk. Heat over medium heat until the mixture is hot but not boiling. Stir occasionally to prevent scorching.
Step 2
While the cream mixture is heating, whisk together the egg yolks, erythritol, vanilla extract, and a pinch of salt in a large mixing bowl until smooth and slightly thickened.
Step 3
Once the cream mixture is hot, slowly pour about 1/2 cup of it into the egg yolk mixture while whisking constantly. This will temper the eggs and prevent them from scrambling.
Step 4
Gradually pour the tempered egg mixture back into the saucepan with the remaining cream mixture, stirring continuously.
Step 5
Continue to cook the mixture over medium-low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. This should take about 10-15 minutes. Be careful not to let it boil.
Step 6
Remove the saucepan from heat and let the mixture cool for about 15 minutes at room temperature.
Step 7
Strain the custard through a fine mesh sieve into a clean bowl to remove any lumps or cooked egg solids.
Step 8
Cover the bowl with plastic wrap, ensuring the wrap touches the surface of the custard to prevent a skin from forming. Refrigerate the mixture for at least 3-4 hours, or overnight, until completely chilled.
Step 9
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions until the ice cream reaches your desired consistency.
Step 10
Transfer the churned ice cream to an airtight container and freeze for 1-2 hours to firm up before serving.
Step 11
Serve and enjoy your creamy, low-carb Vanille Eis!
Nutrition Facts
| Serving size | (880.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1879.9 |
| Total Fat 180.6g | 0% |
| Saturated Fat 102.4g | 0% |
| Cholesterol 1218mg | 0% |
| Sodium 504.2mg | 0% |
| Total Carbohydrate 84.5g | 0% |
| Dietary Fiber 1.0g | 0% |
| Total Sugars 0.5g | |
| Protein 11.8g | 0% |
| Vitamin D 174.6IU | 0% |
| Calcium 548.1mg | 0% |
| Iron 2.6mg | 0% |
| Potassium 240.3mg | 0% |
Source of Calories