How to cook
This is a recipe for homemade dairy ice cream, which is made without sugar.
Separate the whites from the yolks in two bowls. Add a pinch of salt to the bowl with the egg whites and beat them with a mixer, first on low speed, then on high speed, until they turn into a thick foam.
Half of the erythritol or other sweetener of choice is then gradually added.
In another bowl, mix the egg yolks with the vanilla, the remaining sweetener, until the mixture turns pale yellow. Vodka or another alcohol is added, so that the ice cream does not crystallize and is easier to scoop without crumbling (if you make the ice cream in a box).
In a separate bowl, beat the sour cream with a fork, until it's smooth without lumps. Separately, beat the liquid unsweetened cream with a mixer into a thick cream.
After the four mixtures are ready, carefully pour the whites into the yolks, mix well and add both types of whipped cream.
The mixture is placed in an ice cream box with a lid or in molds for individual ice cream pops.
The mixture should stay in the freezer for a few hours, preferably overnight.
Before serving, leave the ice cream at room temperature for 5 minutes and carefully remove it from the individual molds or scoop it with an appropriate spoon from the box with the homemade ice cream.
Hope you enjoyed this keto ice cream.