This recipe for Eggnog Ice Cream makes a wonderful dessert for the holidays. This keto-friendly ice cream stays creamy even after freezing completely. It tastes just like eggnog and has a hint of nutmeg. This ice cream is gluten-free and sugar-free and can be a part of low-carb, and keto diets.
Properly freeze bowl of ice cream maker before making ice cream. Prepare an ice bath by adding ice and some water to a large mixing bowl.
In a large saucepan, whisk eggs together. Add sweeteners and whisk in. Gradually stream in the almond milk while whisking.
Place mixture over medium-low heat and bring mixture to 165º Fahrenheit, stirring frequently. Remove from heat and place the saucepan in the ice bath to cool mixture. Stir in the heavy cream, vanilla extract, and nutmeg. Once mixture is below 40º Fahrenheit, cover and place in the freezer to drop the temperature to close to 32º Fahrenheit.
Freeze according to instructions of your ice cream maker. Transfer to a freezer-safe container and place in freezer. Freeze 2-4 hours before serving.