Vanilla (low Sugar) Recipe

Split and steep (if using vanilla bean)

If using a vanilla bean, split it lengthwise and scrape the seeds with the tip of a knife. Put both seeds and pod into a medium saucepan with the milk and cream.

Combine milk and cream in a medium saucepan. If using only extract, add the extract later; otherwise place the vanilla bean seeds and pod into the milk/cream now. Warm over medium heat until the mixture is steaming and small bubbles form at the edges (about 5–7 minutes). Do not boil.

Remove the pan from heat and let the mixture steep for 15–20 minutes off the heat (this extracts maximum vanilla flavor). If you used a vanilla bean pod, remove and discard the pod after steeping.

While the milk is steeping, whisk the egg yolks with the granulated erythritol in a medium bowl until the mixture is pale and slightly thickened (about 1–2 minutes).

Optional: If using cornstarch to stabilize, mix the cornstarch with the 2 tablespoons cold milk to make a smooth slurry and whisk it into the yolk/sweetener mixture until fully incorporated.

Temper the yolks: gradually pour about 1/3 of the hot milk/cream mixture into the yolk mixture in a slow steady stream while whisking constantly to raise the yolks' temperature and prevent scrambling.

Return the tempered yolk mixture to the saucepan with the remaining hot milk/cream and cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, scraping the bottom. Cook until the mixture thickens enough to coat the back of the spoon and reaches about 170–175°F (77–80°C). Do not boil or the custard will curdle.

When thickened, remove from heat. If you used only vanilla extract, stir it in now along with the pinch of fine sea salt.

Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits (and any remaining vanilla pod fragments).

Cover the surface of the custard with plastic wrap (pressing the wrap directly onto the surface to prevent a skin forming) and chill in the refrigerator until thoroughly cold, at least 4 hours or overnight. Chilling time is important for proper texture.

When the custard is fully chilled, give it a quick stir. Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft‑serve consistency (usually 20–30 minutes depending on machine).

Transfer the churned ice cream to an airtight container. Press a piece of parchment or plastic wrap directly onto the surface to minimize ice crystals, cover with the lid, and freeze at least 3–4 hours to firm up.

If you do not have an ice cream maker: pour the chilled custard into a shallow metal or glass pan, freeze for 45 minutes, then vigorously whisk or beat to break up ice crystals. Return to freezer and repeat every 30–45 minutes for 2–3 hours until smooth and scoopable.

Let the ice cream sit at room temperature for 5–10 minutes before scooping for easier serving. Serve plain or with low‑sugar toppings such as fresh berries or a sprinkle of cinnamon.