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Recipe Category: Custard
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Keto Egg Custard
Keto Frozen Custard Recipe
Ingredients
- 6 eggs
- 2 cups (480 ml) half-and-half
- 1/2 cup (100 g) polyol sweetener
- 3 tablespoons (45 ml) sugar-free imitation honey
- 1/4 teaspoon salt
- 2 cups (480 ml) whipping cream, chilled
- 1 tablespoon (15 ml) vanilla extract
Method
- In a medium saucepan, beat together the eggs, half-and-half, sweetener, honey, and salt
- Cook over low heat, stirring constantly (don’t quit or you’ll get very rich scrambled eggs!), until the mixture is thick enough to coat a metal spoon and has reached at least 160°F (75°C)
- Cool quickly by setting the pan in ice or cold water and stirring until its just barely warm-this prevents trapped steam from making the custard watery
- Cover and refrigerate until thoroughly chilled, at least 1 hour
- When you’re ready to freeze the custard, use an electric mixer to whip the cream with the vanilla until it stands in soft peaks
- Turn the mixer to low and beat in the custard, running the mixer just enough longer to blend well
- Pour the mixture into the ice cream freezer and freeze according to the directions that came with the freezer; then serve
Makes between 1 1/2 and 2 quarts 1 to 1
- L, or 10 servings, at least!
- Assuming 10 servings, each will have 8 grams of carbohydrate, not counting polyols; 6 grams protein
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