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Step One: Chill Your Tools
Before you start mixing anything you should place your mixing bowl and your whisk or beaters in the freezer for about fifteen minutes. Cold tools help the heavy cream stay chilled which allows it to whip up much faster and create a more stable structure for your ice cream.
Step Two: Mix the Dry Sweetener
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If your sweetener is very grainy you can put it in a blender for a few seconds to turn it into a fine powder. This ensures that your ice cream is perfectly smooth and not gritty when you eat it later. Mix the powdered sweetener with the xanthan gum in a small bowl and set it aside.
Step Three: Combine the Liquid Ingredients
Take your cold heavy cream out of the fridge and pour it into your chilled mixing bowl. Add the pure vanilla extract and the pinch of sea salt and the optional tablespoon of vodka or glycerin. Use a hand mixer or a stand mixer to start whisking the cream on a low speed to avoid splashing.
Step Four: Slowly Add the Sweetener
As the cream starts to form small bubbles slowly sprinkle in the sweetener and xanthan gum mixture while you continue to whisk. Increase the speed of your mixer to medium and then high as the liquid begins to thicken up.
Step Five: Whip to Soft Peaks
Continue whipping the mixture until it reaches the soft peak stage which means when you lift the whisk the cream holds its shape but the tip curls over gently. Do not over whip it into butter but make sure it is thick enough to hold some air which makes the ice cream light and fluffy.
Step Six: Transfer to a Container
Pour the thickened cream mixture into a shallow freezer safe container like a loaf pan or a glass bowl. Use a spatula to smooth out the top so it freezes evenly. You can cover the surface with a piece of parchment paper to prevent ice crystals from forming on the top of your treat.
Step Seven: The Freezing Process
Place the container in the coldest part of your freezer. If you are not using an ice cream machine you should take the container out every thirty minutes for the first two hours and give it a quick stir with a fork to break up any large ice crystals.
Step Eight: Final Freeze and Serving
Let the ice cream freeze completely for at least four to six hours or overnight. When you are ready to eat it take it out of the freezer and let it sit on the counter for five or ten minutes to soften up slightly. Use a warm ice cream scoop to serve beautiful rounds of zero carb goodness into your favorite bowl.
Why This Recipe Is Special
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