Keto Pumpkin Ice Cream
2.6g
Net Carbs
2.2g
Protein
16.6g
Fat
0.7g
Fiber
181
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 1/3 cup Xylitol
- 1/16 pinch Stevia
- 1 cup Pumpkin (Without Salt, Canned)
- 3/4 teaspoon Ginger (Ground)
- 1/8 teaspoon Nutmeg (Ground)
- 2 cups Heavy Cream
- 1 teaspoon Vanilla Extract
- 3/4 teaspoon Cinnamon
- 5 large Egg Yolks
- 1/4 teaspoon Salt
Directions:
- Combine the pumpkin and vanilla in a small bowl. Place in the refrigerator.
- In a small bowl whisk the egg yolks with 1/2 cup cream; set aside. In a medium sauce pan heat the remaining 1 1/2 cups cream, granular sugar substitute, stevia, cinnamon, ginger, nutmeg and salt. Heat over medium high until it begins to simmer (do not boil).
- Add the hot mixture slowly to the eggs while whisking until all has been incorporated. Transfer the mixture back to the pan and cook over medium heat while stirring until it thickens slightly and begins to coat the back of a wooden spoon. Do not allow it to boil or the eggs will curdle. Remove from heat, whisk in the pumpkin and vanilla mixture, and transfer to a container and set into a water/ice bath to cool quickly.
- Once cool, cover and place in the refrigerator for at least 4 hours or overnight. Once thoroughly chilled place in an ice cream maker and follow manufacturers directions. Makes 12 1/3-cup servings.
