Creamy Vanilla ice cream

2 1/4 cups heavy cream
6  egg yolks
1/4 teaspoon mommy knows best pure stevia. I buy mine on Amazon.
1 cup sugar free Torani, DaVinci or Skinny syrups. Flavor and brand of your choice. ( I buy mine at Ross, TJ Max or online
1/2 teaspoon Himalayan salt

Steps

1.  I don’t normally do steps 2 and 3.  If eating raw eggs bothers you go a head and do steps 2 and 3
2.  In a large sauce pan, whisk together egg yolk, sweetener, salt , and cream
Whisk over very low (setting 2) heat for about 10 minutes. Do not stop whisking, and do not allow the mixture to become too hot. It should be just warm when it's done-- nothing hotter.
3.  Pour mixture through a wire strainer (to catch any cooked chunks of yolk, if there are any) into a lidded container. Refrigerate at least four hours or until cold.
4.  Pour cream mixture into your ice cream maker according to your machine's directions. Turn on and churn for 20-50 minutes, or until it is the consistency of thick soft serve ice cream and has nearly doubled in height inside the machine.
5.  Eat the ice cream in its current state, or choose to cure it in the freezer overnight.
The ice cream may be a bit harder to scoop than traditional ice cream once it has been cured.


To soften it, let it sit at room temperature for five to ten minutes before scooping 


Macros: Carbs: .5g, Protein: 2g, Fat: 40g