Rich, creamy and full of satisfying flavor, this french vanilla frozen custard will take your palette to places it’s always wanted to go!
Ice cream. It’s that taste of summer that can last all year long. The Frenchman loves his ice cream. Anyone who has met him quickly learns that the way to his heart is through ice cream.
BUT, store bought ice cream is not only expensive, it can contain ingredients we want to avoid. I’m talking about sugar, mainly. Did you know that ice cream also has a secret? A dirty little secret?
This is so astounding, really. Because if you didn’t know already, you wIuld never know. See, all manufacturers put this ingredient in their ice cream. Since ALL of them do it, no one has to put a label on their ingredient list. It’s called “industry standards”. What is this nasty thing we all consume, no matter WHAT ice cream it is? Even that keto friendly ice cream in the store has it.
What is this monster of an ingredient? Propylene glycol.
It’s one of the main ingredients in radiator fluid that you use in your car. It keeps water from freezing in the winter, and ruining your radiator. It’s also been considered “GRAS”, or “generally recognized as safe” by the FDA in small amounts.
What constitutes a safe, or small amount is anyone’s guess. Is it one small scoop a week? Two scoops? An entire carton every night? At what point does this “safe” ingredient begin to wreak havoc on you, your body, and your health?
The good news is that you can make your own keto friendly frozen custard right at home without the propylene glycol. 4 simple ingredients is all it takes, and in no time, you are savoring a sweet, creamy, icy treat that is perfect all year long.
Back to the Frenchman.
He loves his ice cream, that is true. He also loves his sugar. True, insulin raising, blood sugar spiking, crashing sugar. He almost always knows when I make him something that doesn’t have “real sugar” in it. That can make meals and desserts a challenge, to be sure.
However, I am staying on the keto diet. I love what changes I personally have seen in myself since really sticking to it. My mood has improved, my sleep is more sound and my clothes are fitting so much looser now. I can’t go back.
However, making ice cream used to be a challenge. Until I found this beautiful, brand new ice cream maker at our local thrift store. It was only $15, and still had all the original books and instructions it in! It has been a game changer for us already. Frozen treats are on the menu nearly every night, including keto ice cream recipes, dairy free low carb ice cream recipes, and all things French vanilla ice cream.
This recipe is more of a frozen custard, due to the addition of egg yolks and heavy whipping cream. They also are high fat, making it easy to high the “fat marker” in your ketogenic diet, keeping you fuller longer.
Now, I am not advocating for eating ice cream every single night. Even homemade healthier ones are not good as a constant part of your daily diet. Getting healthy fats should come from better sources like avocados, nuts, eggs, and meats. But, when you are ready to enjoy a sweet treat, THIS is the one you want to try!
You can substitute vanilla extract instead of whole vanilla bean, if you want. Just make sure to use one that is alcohol based instead of corn syrup based. This will also become rock hard in the freezer if you leave it for more than an hour. To combat the hardness, you can try these ideas:
- Leave the ice cream out at room temperature for 5 minutes before serving.
- Add in 2 Tablespoons vodka to the mixture to help keep it from freezing solid.
- Eat it all in one sitting. (that’s my favorite option, really)
Grab your ice cream maker, some heavy cream, eggs, and vanilla. Mix in some erythritol and we are set for a sweet treat!
- 1 3/4 cups heavy whipping cream
- 6 large eggs
- 1 cup erythritol
- 1 vanilla bean
In a medium sized pot over low heat, add the cream and eggs.
Stir constantly to combine and allow to heat slowly.
Add the erythritol and stir to combine, allowing it to dissolve.
Remove from heat.
Slice the vanilla bean in 1/2 lengthwise, and scrape out the insides.
Stir into custard mixture.
Chill mixture in refrigerator for 2 hours.
Pour into ice cream churn and churn according to manufacturer's instructions.
Pour into bread loaf pan, lined with parchment paper.
Place in freezer for an hour to allow custard to "ripen".
Serve and enjoy!