Vanilla Ice Cream, 4:1 ratio
(made with KetoCal 4:1)

36g          Cream, 36% - Heavy Whipping Cream
13g          Egg Yolk – raw – mixed well
11g          KetoCal® 4:1 Powder – Nutricia North America
3 drops    Carbohydrate-free liquid sweetener
3 drops    Carbohydrate-free vanilla extract

Instructions:

• Combine the cream, egg yolk and KetoCal in a well chilled bowl
• Beat together until softly stiff
• Fold in sweetener and vanilla extract
• Place in freezer for about 45 minutes or until ice cream has frozen to a depth of about 1 inch around the sides of the bowl.
• Transfer ice cream into another well chilled bowl and break up contents with a fork and stir until smooth.
• Return to freezer and freeze for 2 hours or until firm.