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Vanilla Ice Cream Recipe

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This recipe for Vanilla Ice Cream, by , is from Keto, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kim Knight


* 6 egg yolks
* 1 cup
* 1 cup coconut milk
* 1/4 cup powdered erythritol
* 2 tsp liquid Stevia.
* 1 tbsp coconut oil
* 2 tsp vanilla bean

1. Combine the cream and coconut milk in a sauce pan and bring to a simmer.
2. In the mean time, whisk together the egg yolks and sweetener in a bowl.
3. Add 1/2 cup of the hot cream/milk mixture to the egg yolks and whisk to combine.
4. Pour the mixture back to the sauce pan and cook on medium heat, stirring constantly until the custard reaches 160 F and coats the spatula. (I use a candy thermometer or this laser thermometer to check the temperature).
5. Stir in the coconut oil, and vanilla beans.
6. Cover and cool to room temperature.
7. Pour the ice cream mixture into a freezer safe glass container and freeze it, stirring every 30 minutes for 2 hours.
8.  Freeze until firm.




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