Homemade Stevia-Sweetened Ice Cream

Homemade ice-cream doesn’t have to have syrups or sugar to be tasty. Try stevia drops! They’re easier on the blood sugar levels. My friend Scott made the wild blackberry crumble in the above picture. He asked me to make vanilla ice cream to top it. Because the crumble had such a strong taste, the slight stevia-ness of the vanilla flavor melted into it, making this whole situation mighty tasty. This ice cream is a savvy option for going a la mode without going all sugar crazy. If you’re going dairy free, substitute canned coconut milk for the cow’s milk. Here’s the recipe:

Makes 10 flat-on-the-bottom scoops

9 egg yolks
3 cups milk (you can replace 1 or 2 of these cups with cream for richer mouthfeel)
vanilla bean or 1 tsp ground vanilla bean
pinch salt
20 drops stevia

Whisk the egg yolks with an electric mixer until they turn pale in color. Meanwhile, heat milk and vanilla over low medium heat until it simmers gently. Slowly pour milk in a stream into whisked yolks, then return egg yolk and milk mixture to medium heat. Add pinch salt. Simmer gently until mixture *just* thickens. Don’t overheat it or you’ll end up with scrambled eggs. Strain, then add stevia drops. Refrigerate for at least 3 hours. Run through ice cream maker when ready to serve over room temperature crisp. Enjoy!

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