Vanilla Bean IceCream

Vanilla Bean Ice Cream – Lang’s Chocolates

Ingredients

• 5 egg yolks
• ½ cup Allulose
• 1 cup heavy whipping cream
• 1 cup unsweetened cashew milk (or almond milk)
• 2 vanilla beans, scraped clean (or 2 teaspoons vanilla extract)
• ¼ tsp fine grain sea salt

Instructions

•  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.
• 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.
• OR… I place all the ingredients in a blender and puree until smooth.
  Place into your ice cream machine and allow to churn until done.
  Freeze until set.

Notes

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