Vanilla Bean Sweet Cream

I was raised on ice cream. When I would go visit my papa he would cut the carton off the ice cream and use a knife to divide the ice cream perfectly between all the grandkids. I have so many memories that seem to be centered around ice cream. I want my girl to grow up knowing that ice cream is a normal thing, not just a speciality dessert for birthdays and such. Therefore, I have been searching for some low carb ice cream that would allow her to eat her fill in ice cream without having to stress over how much insulin she needs. After many mediocre attempts I have finally found a recipe I am satisfied with.

Vanilla Bean Sweet Cream

• 7 egg yolks
• 1 1/2 cups of Erythritol (Truvia works ok with this recipe)
• 1 tablespoon liquid stevia
• 1 1/2 cups heavy whipping cream
• 1 1/2 cups of unsweetened almond milk
• 1 teaspoon vanilla bean paste (vanilla extract would be ok, I just like to see the dots)
• Dash of salt

Mix the egg yolks and erythritol together in a mixer on high for 1 to 2 minutes, or until fluffy. Turn the mixer down to low and slowly add in the HWC. Once this is mixed, pour into a pot and heat until the mixture is warm and smooth (not boiling!).  I like to put it in the freezer until it gets cold, but not frozen. Pour into your ice cream maker and get excited!

P.S. I am getting ready to try a milky way version and I cannot wait.

I knew this one was ok when even non low-carbers liked it. 

This has a less than 2 carbs but 1/2 cup serving!