Keto Mexican Vanilla Ice Cream with Strawberries
Servings Prep Time
4 15
Servings Prep Time
4 15
Ingredients
  • 2each Egg whites
  • 2each Egg yolks
  • 1.25cups Heavy whipping cream
  • 1each Vanilla beansubstitute with 1/2 tsp. vanilla extract
  • 2tbsp Erythritolconfectioner’s works beautifully
  • 1tsp Ground cinnamon
  • 1pinch Ground nutmeg
  • 1pinch Cayenne pepper
  • 2oz Strawberries
Instructions
  1. Separate the eggs. Whisk the egg yolks until smooth and fluffy. Set aside the egg whites.
  2. In a saucepan, combine the cream with the vanilla and the sweetener. Bring to a boil and simmer for a few minutes, until the cream thickens slightly.
  3. Mexican vanilla flavoring: add 1 tbsp ground cinnamon, 1 pinch of ground nutmeg, and 1 pinch of cayenne pepper to the mixture and stir
  4. Reduce the heat and pour the whipped egg yolks into the hot cream. Combine well and let it simmer on low heat while stirring constantly, until the mixture thickens.
  5. Refrigerate mixture until cool.
  6. Beat the egg whites until stiff and fluffy; fold into the cream mixture.
  7. Pour the batter into a ice cream maker or in a jar with a lid and place in the freezer. Stir occasionally and continue freezing until it reaches desired consistency.
  8. When ice cream is ready to serve, top with 2 ounces fresh strawberries, sliced.