Velvet Madagascar Vanilla & Roasted Marcona Almond Keto Gelato

Ingredients

• •2 cups grass-fed heavy cream
• •1 cup unsweetened almond milk
• •2/3 cup Allulose or Monk fruit sweetener blend
• •5 large egg yolks
• •1 Madagascar vanilla bean, split and scraped
• •1/2 cup roasted sea-salted Marcona almonds, coarsely chopped
• •1/4 teaspoon xanthan gum
• •1/2 teaspoon pure vanilla extract
• •1 pinch of sea salt
• •1 tablespoon vegetable glycerin (optional, to maintain softness)

Instructions

1. 1In a medium heavy-bottomed saucepan, combine the heavy cream, almond milk, and the seeds and pod of the Madagascar vanilla bean over medium heat until it reaches a gentle simmer.
2. 2In a separate heat-proof bowl, whisk the egg yolks with the sweetener and sea salt until the mixture is pale, thick, and well-combined.
3. 3Slowly temper the egg yolks by whisking in a half-cup of the hot cream mixture in a thin stream, then gradually pour the tempered yolks back into the saucepan.
4. 4Cook the custard over low heat, stirring constantly with a heat-resistant spatula, until it reaches 170 degrees Fahrenheit or is thick enough to coat the back of the spoon.
5. 5Remove the pan from the heat, whisk in the xanthan gum and vegetable glycerin, then strain the mixture through a fine-mesh sieve into a clean bowl to ensure a silky texture.
6. 6Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate for at least 4 hours, or ideally overnight, until completely chilled.
7. 7Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a thick, soft-serve consistency.
8. 8During the final two minutes of the churning cycle, fold in the roasted Marcona almonds and vanilla extract until evenly distributed throughout the gelato.
9. 9Transfer the gelato to a pre-chilled airtight container and freeze for an additional 2 to 3 hours to firm up before serving.