Keto Gingerbread Ice Cream

Ingredients

1½ cups heavy cream
1 cup unsweetened almond milk
6 large egg yolks
1/2 cup Allulose sweetener
1 teaspoon vanilla extract
½ teaspoon maple extract
½ teaspoon ground cinnamon
¼ teaspoon ginger powder
¼ teaspoon ground cloves
¼ teaspoon salt

Steps

In a heavy saucepan over low heat, heat the heavy cream and almond milk, stirring with a whisk. Add the egg yolks and continue whisking until just warmed.
Add the sweetener and whisk until completely dissolved.
Continue heating, whisking constantly, until the custard thickens, about 10 minutes. When the custard coats the back of a wooden spoon or reaches 140°F on a candy thermometer, remove the pan from the heat. Do not allow the mixture to warm to over 140°F or the eggs will begin to cook.
Stir the extracts, spices, and salt into the ice cream mixture. Place in the refrigerator to cool.
When cool, churn the ice cream mixture in an ice cream maker following the manufacturer’s directions. Continue churning until it reaches your desired consistency.
Store leftovers in the freezer. When frozen, this ice cream will harden to a solid state. Allow to thaw at room temperature for about 10 minutes before enjoying.