Low Carb Vanilla Ice Cream

2 cups (480 grams) Heavy Whipping Cream, Land O Lakes Heavy Whipping Cream
400 grams (1 can) Coconut Milk, Thai Kitchen, unsweetened
6 large Egg Yolk
1 tbsp Vanilla Extract
170 gram(s) Xylitol
1 oz Torani Sugar Free French Vanilla Syrup
16 tsp Swerve Confectioners
3 tbsp water
1/4 tsp salt
.25 tsp Salt
0.35 tsp Xanthan Gum (by SRHAMM)

Add the xylitol to a small saucepan with 3 tbsp water and heat on medium high until it begins to simmer then reduce the heat to medium low. Add the cream and coconut milk to a sauce pan and heat on medium high, stirring occasionally, until it just begins to boil. Once it begins to boil, reduce heat to medium low and stir to avoid boiling over. Add the egg yolks to the bowl of a stand mixer then add the salt and the swerve. Mix on low until the xylitol syrup is ready. Add the xylitol syrup very slowly in small streams in ten second intervals while the stand mixer is on low. Switch the stand mixer to medium speed for another 10 seconds, repeat until all of the syrup is added. Switch the mixer to medium high speed (about 8) and mix until the yolk mixture is light and creamy looking, about 5 minutes. After the yolk mixture is at the right consistency, add the cream mixture slowly in the same manner as the xylitol syrup. Once all of that has been added, add 1 tbsp vanilla extract, 2 tbsp vanilla syrup, and the xanthan gum and mix on medium for a few minutes. Pour the custard back into the saucepan and heat on medium high whilst stirring constantly until the mixture becomes thick and frothy (should be at around 180f). Transfer to an airtight container and chill for at least 4 hours but preferably 8 or more before churning. Churn in the ice cream maker as per the machine's instructions. In mine I always have to do half at a time for about 20 minutes.

Serving Size: Make 12 96 gram servings

Number of Servings: 12

Recipe submitted by SparkPeople user DHEAKGILL.