KETO

Keto

Mandy Pagano is a recovering food addict and long-time ketogenic practitioner, dedicated to creating simplistic and delicious ketogenic meals. As a no-nonsense wife, and home-educating mother of two, Mandy’s passions in life are reading, music, and teaching her children. She has a life-long love of cooking, and is a self-taught home chef. You can fi nd Mandy at www.myketogenickitchen.com

Author: Mandy Pagano Prep Time: 24 hours Cook Time: 10 minutes Total Time: 24 hours 10 minutes. Yield: Approx 8 servings Category: Ice cream, dessert Method: Egg custard Cuisine: American

INGREDIENTS •110 grams allulose, Bochasweet, or xylitol •1 1/2 c (12 fl oz) heavy cream •1 1/2 c (12 fl oz) boxed coconut milk (the thin stuff in the carton) • Generous pinch salt • 3 whole eggs, large • 1/2 tsp vanilla extract • 3/4 tsp peppermint extract • 20 drops liquid vanilla fl avored stevia drops • 36 g (about 11 squares) Lily’s dark chocolate, chopped as desired (chips are fi ne, too) INSTRUCTIONS Stovetop Custard Method:

Prepare your ice cream maker as per its instructions. This means if you have a bowl that needs to be chilled ahead of time, do it well beforehand, as per your machine’s instructions.

When ready to make the custard, set a fi ne mesh strainer over a large lidded bowl or container. Set aside.

In a large, heavy-bottomed saucepan, combine sweetener, heavyweight cream, coconut milk, salt, and whole eggs.

Whisk to combine.

Set on the stove over medium heat, whisking continually until the custard is thickened enough to coat the back of a wooden spoon. This usually takes between 20-30 minutes.

Once the custard is cooked, immediately remove it from the heat and whisk in the extracts and stevia.

Pour the custard through the fi ne mesh strainer and into your storage bowl. Let cool slightly, then put the lid on and chill thoroughly. Ice cream custard should be aged a minimum of four hours, but longer is better. 8 hours or overnight yields the 8 hours or overnight yields the best and most consistent results. istent results.

Once the custard has aged, follow your churn’s directions to freeze. You are looking for a soft-serve texture. If you get to where it looks like hard ice cream, you’ve churned too far. It will still be ok, but you may need to scrape it out of your churner to get it all into your freezing container. In the last few minutes you may sprinkle the chips into the churn, OR you can quickly mix them in by hand when transferring to your freezing container.

Transfer the churned ice cream to your freezing container, put the lid on, and freeze a minimum of four hours. Eight or more for best results.

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