Orange-Vanilla Keto Ice Cream
2.5g
Net Carbs
5.8g
Protein
28.3g
Fat
0.9g
Fiber
286
Calories
Ingredients:
- 1 each Egg
- 1 2/3 cups Heavy Cream, liquid
- 2 teaspoons Orange Zest
- 1/8 teaspoon Orange extract
- 2 large Egg Yolks
- 1 each Atkins Creamy Vanilla Shake
- 1/4 cup Erythritol
Directions:
- In a medium saucepan, whisk together Atkins Creamy Vanilla Shake, cream and orange zest. Warm over medium heat, stirring occasionally, until it is bubbling along the sides and steaming, but not boiling, about 7 minutes.
- While the cream mixture is warming, use a medium bowl to whisk together the egg yolks, whole egg, powdered sweetener, and orange extract until well combined and light yellow in color.
- Once the cream mixture is warm, temper the egg mixture by slowly whisking in about 1 cup of the warm cream. Whisk the egg mixture into the saucepan with the cream and place back over medium heat, stirring constantly. Heat until the custard thickens to coat the back of a spoon and reaches at least 165°F, about 7 minutes.
- Pour custard into a clean bowl and place a cover directly on the custard surface to ensure a skin does not form. Cool in the refrigerator for at least 4 hours or overnight.
- Process in an ice cream maker according to manufacturer instructions. Serve immediately for soft serve texture, or freeze in a safe container for a harder texture. Each serving is 1/2 cup.
- Alternatively, you can make this without an ice cream maker. Follow instructions through number 4, then place in a freezer safe container in the freezer. Stir or whisk the custard every half hour for the first couple hours to break up ice crystals. Freeze for a total of 4-5 hours before serving.
