Vanilla (low Sugar) Recipe

Split and scrape vanilla bean

Using a sharp knife, split the vanilla bean lengthwise and scrape out the seeds. Reserve both seeds and pod.

In a medium saucepan, combine the whole milk and heavy cream. Add the scraped vanilla seeds and the empty bean pod. Warm the mixture over medium heat until it reaches a gentle simmer (steam rising and small bubbles forming at the edges), about 5–7 minutes. Do not boil.

Remove the pan from heat, cover, and let the milk/cream steep with the vanilla pod and seeds for 20–30 minutes to fully infuse flavor.

While the milk is steeping, whisk the egg yolks in a medium bowl until smooth and slightly pale, about 30 seconds.

Whisk together the erythritol and stevia/monk fruit blend (if using a larger granule erythritol, pulse briefly in a spice grinder to a finer texture first). Add a pinch of fine sea salt to the yolks and whisk briefly to combine.

If using the optional cornstarch stabilizer (recommended for improved texture and scoopability), mix 1 tsp cornstarch with 1 tbsp cold water to make a smooth slurry and whisk it into the yolks now.

Return the infused milk/cream to low heat and remove the vanilla pod with tongs or a fork. Slowly ladle about 1/3 cup of the warm milk into the yolk mixture while whisking constantly to temper the yolks and prevent curdling.

Continue adding the warm milk in 2–3 more additions (total about 3/4–1 cup) while whisking, until the yolks have been warmed through.

Pour the tempered yolk mixture back into the saucepan with the remaining milk/cream and place over low-medium heat. Stir constantly with a heatproof spatula or wooden spoon, scraping the bottom, until the mixture thickens slightly and coats the back of the spoon (nappe), about 5–8 minutes. Do not let it boil. If using a thermometer, target 170–175°F (77–80°C).

Remove the pan from heat and stir in 1 tsp pure vanilla extract (for layered vanilla aroma). Taste and if you prefer slightly sweeter, add up to an additional 1/2 tsp of your sweetener blend, mixing to dissolve. Keep in mind chilling dulls perceived sweetness slightly.

Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits and tiny vanilla pod fragments.

Allow the custard to cool at room temperature for 15–20 minutes, then cover the surface with plastic wrap (touching the custard to prevent a skin) and refrigerate until thoroughly chilled, at least 4 hours or preferably overnight. Chilling improves texture and flavor melding.

Once fully chilled, give the custard a final stir, then transfer to your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, usually 20–30 minutes.

If you prefer scoopable ice cream, transfer churned ice cream to a shallow, freezer-safe container. Press a piece of parchment or plastic wrap directly on the surface, cover with a lid, and freeze until firm, about 2–4 hours.

When ready to serve, remove from the freezer 5–10 minutes before scooping to soften slightly. Serve in bowls or cones. Garnish optionally with a light dusting of cinnamon, a few toasted nuts, or fresh berries (note: extra toppings may add sugar/carbs).

Store leftover low-sugar vanilla ice cream in an airtight container for up to 2 weeks for best texture; longer storage may result in increased iciness.