Ice Cream Creation

1. Melt the butter in a large sauté pan or skillet (not a saucepan!) over medium heat.

2. Add powdered Besti and 2 cups of heavy cream. Bring to a boil, then reduce to a simmer. Simmer for 30-45 minutes, stirring occasionally, until the mixture is thick (like condensed milk), coats the back of a spoon, and volume is reduced by half. It will also pull away from the pan as you tilt it. (This process will be faster if you use a larger pan.)

3. Pour the condensed milk into a large bowl and allow it to cool to room temperature. Stir in the vanilla extract.

4. Whisk the almond milk and the remaining heavy cream until smooth.

5. Chill the mixture in the fridge for at least 4 hours or overnight. (You can skip this step if you really want to, but the texture will be better if you chill it.)

Ice Cream Maker Instructions:

• Transfer the mixture to your ice cream maker and churn according to the manufacturer’s instructions, or until the ice cream reaches the consistency of soft serve. Mine usually takes about 20-25 minutes. (If you want to add mix-ins, incorporate them toward the end of the churning process.)

• Enjoy immediately, or for firmer, scoopable ice cream, transfer it to a freezer container and freeze for 2-4 hours, until firm.

No-Churn Instructions:

• Transfer the mixture to a freezer container (such as a 9×5-inch loaf pan) and smooth the top with a spatula. Line the surface with a piece of parchment or wax paper to prevent ice crystals from forming.

• Freeze for 4-6 hours, until firm. During the freezing process, stir the ice cream every 30 minutes for the first 2 hours, and then every 60-90 minutes for the subsequent 2-3 hours. (If you want to add mix-ins, gently stir them in after the first hour.)

Enjoy your creamy and indulgent Keto Ice Cream!

Serving size: 1/2 cup