- 1 cup Milk (whole)
- 3 Egg yolk
- 1 cup Pyure stevia
- 1/4 tsp Xanthan Gum
- 1/4 tsp Celtic Sea Salt
- 1 tsp Stevia glycerite
- 2 tbsp Vanilla extract
- 1 pint Heavy Whipping Cream
Mix egg yolks and Puyre sugar together in medium bowl. Mix until it thickens
Slowly warm milk to 170°F (do not boil!) then remove from heat.
If making flavor like peanut butter or chocolate, add that ingredient here so that it melts and mixes into custard base.
10 min max
Slowly pour mixture into hot milk while continuously stirring. After mixed, heat on medium until custard thickens. Do NOT allow it to boil or solidify. Once, you see film on back of spoon, remove from heat and chill to 50°F.
Preparing ice cream base
Add heavy cream and remaining ingredients to cooled custard base.
Mix in flavorings
If making a flavor other than vanilla, add that flavoring in now and use immersion blender to thorough mix.
Ice cream maker
Follow instructions on your ice cream maker. It will likely come out similar to soft serve. Add in any mixins, like chocolate chips, towards the end when ice cream is starting to thicken but still stirring easily.
Put finished product in container and freeze for 1-4 hrs.