Vanilla-Chai Keto Ice Cream Recipe

DIRECTIONS

1. In a medium saucepan, whisk together the shake, and cream. Warm over medium heat, stirring occasionally, until it is bubbling along the sides and steaming, but not boiling, about 7 minutes. Steep the 6 tea bags in the warm cream mixture, stirring occasionally, for 20 minutes. Remove the tea bags and rewarm the cream to steaming.
2. While the cream mixture is warming, use a medium bowl to whisk together the egg yolks, whole egg, powdered sweetener, and ginger powder until well combined and light yellow in color.
3. Once the cream mixture is warm again, temper the egg mixture by slowly whisking in about 1 cup of the warm cream. Whisk the egg mixture into the saucepan with the cream and place back over medium heat, stirring constantly. Heat until the custard thickens to coat the back of a spoon and reaches at least 165°F, about 7 minutes.
4. Pour custard into a clean bowl and place a cover directly on the custard surface to ensure a skin does not form. Cool in the refrigerator for at least 4 hours or overnight.
5. Process in an ice cream maker according to manufacturer instructions. Serve immediately for soft serve texture, or freeze in a safe container for a harder texture. Each serving is 1/2 cup.
6. Alternatively, you can make this without an ice cream maker. Follow instructions through number 4, then place in a freezer safe container in the freezer. Stir or whisk the custard every half hour for the first couple hours to break up ice crystals. Freeze for a total of 4-5 hours before serving.