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  1. In a medium saucepan place the egg yolks and sweeteners in to mix on high with a hand mixer. Whip yolks until light in color and double in size. Stir in the whipping cream.
  2. OPTIONAL to cook the custard (I skip this since I am not afraid of raw eggs): Place the saucepan onto medium heat on the stove and cook, stirring constantly. Stir until thickened into a custard. Remove from heat and stir in the almond milk, vanilla beans and salt. Let cool completely.
  3. OR... I place all the ingredients in a blender and puree until smooth.
  4. Place into your ice cream machine and allow to churn until done.
  5. Freeze until set.

Nutritional Information:
226 calories, 23g fat, 4g protein, 4g carbs, 0g fiber