Katrina's Cookbook

Ketogenic Holiday Ice Cream
(from Ketogenic Desserts and Snacks-John Richards)

1 cup heavy cream
3 egg yolks
1 cup pureed strawberries
1/3 cup erythritol
1/2 tsp. vanilla extract

**Makes 8 servings

-Add your heavy cream to a small pot over low heat and stir while adding 1/3 cup of erythritol. Make sure that your cream doesn't boil, allow it to simmer only until your erythritol is dissolved.

-Now, separate your whites from your yolks and put your yolks in to a medium sized mixing bowl. Beat the eggs with your hand mixer until they are twice the size and add just a little of your hot cream mix while continuing to beat. Keep adding the cream a little at a time until your egg yolk mix has come to the same temperature as your cream. Then add in the rest of your cream while still beating the mixture with your hand mixture.

-Next, add your vanilla extract and mix again to incorporate.

-With your vanilla extract incorporated, chill your ingredients in the freezer for a couple of hours.

-Once your mixtures are chilled, add your purees strawberries to your chilled ingredients and mix slightly.

-Chill your strawberry ice cream in the freezer overnight and then serve!


Servings: 6
Nutrition Per Serving
Calories: 174
Fat: 17g
Protein: 2.3g
Carbs: 16.6g
Sugar 1.5g
Fiber: 0g