Keto Eggnog Ice Cream
How to Make It
Step
Recipe Steps steps 4 3 h 25 min
Step 1
Make sure your egg yolks are clean of any whites before adding them to a mixing bowl fitted with a whisk attachment. Whip the egg yolks at a high speed for several minutes; perhaps 5-7 minutes. Look for light pale yellow and thickened yolks. Then, whip the powdered erythritol into the egg yolks, continuing until the sweetener dissolves and the eggs are again thick and pale.
Step 2
Add almond milk and heavy cream to a medium-sized pot and begin heating it on the stove. Once the milk reaches a simmer, immediately take it off the heat. Turn your stand mixer back on to whip the egg yolks at a slow speed while you temper the eggs with the hot liquid. Pour a small amount of hot milk and cream into the eggs while they’re whipping, then gradually add more until all the liquid is poured in.
Step 3
Whip the hot liquid to release some of the steam. Then, pour all of the liquid back into your pot. Return the pot of eggnog to the stove, and season the eggnog with salt, nutmeg, clove, vanilla extract, and rum extract. Continually stir and heat the eggnog over medium heat until the beverage reaches 150 degrees Fahrenheit, then set the eggnog aside to cool down.
Step 4
While the eggnog is cooling, whip the heavy cream in a clean stand mixer until you have stiff peaks. Keep the whipped cream stored in the refrigerator until the eggnog has cooled down. Transfer the eggnog to a large mixing bowl, then add the whipped cream on top of it as well as 1 shot of rum. Use a rubber spatula to fold the whipped cream, eggnog, and alcohol together by hand until you have a streak-free mixture. Pour the ice cream mixture into a glass dish and freeze it in your refrigerator for at least 3 hours before serving.
Ingredients
- Raw egg, yolk – 3 large
- Powdered Erythritol (Icing Sugar) – 0.75 tbsp
- Almond milk – 0.5 cup
- Cream Heavy Whipping – 0.25 cup
- Salt – 1 dash
- Nutmeg Ground – 0.13 tsp
- Cloves, ground – 0.13 tsp
- Vanilla extract – 0.13 tsp
- Rum extract – 0.13 tsp
- Cream Heavy Whipping – 0.25 cup
- Rum – 1 jigger/shot – each 1.5 FO