Make sure your ice cream machine bucket insert has been in the freezer ready to go for a minimum of 24 hours before you plan to make this ice cream recipe. Very important! The ice cream will not thicken if the insert is not fully cooled.
Add 2 cups of half and half cream in a medium sauce pan and heat it over medium heat for about 3 to 4 minutes until it's warmed completely. No need to stir it. You don't want this to boil or simmer you just need it to be hot.
In a separate medium size bowl, add the yolks, liquid vanilla, vanilla powder, and Allulose sweetener. Mix these ingredients until they fully combine together and set aside.
Once the cream is hot you can turn off the temperature and remove it from the heat. Ladle out a small amount of the hot cream and slowly pour it into the egg yolk mixture while stirring it as you pour. You want to do this slow enough so it doesn't cook the egg but tempers it. Tempering eggs is the gradual process of diluting the egg proteins and heating them to prevent them from curdling.
Keep adding the hot cream mixture to the egg yolk mixture until all the ingredients are fully combined.
Place this ice cream custard into a shallow dish and cover it with plastic wrap. Make sure the plastic wrap touches the cream mixture and seals it fully without any air in between the custard and the plastic wrap. This will prevent it from forming a film on the top of your ice cream custard.
All this to completely cool in the refrigerator for about 2 hours.
Remove the custard from the refrigerator after it has completely cooled.
Pour the mixture into a blender and add the salt and the vegetable glycerin. Blend it on high for about 30 seconds. Just enough to combine those last ingredients.
Remove the ice cream machine bucket insert from the freezer and insert it into your ice cream machine.
Pour the vanilla bean ice cream mixture into the insert and turn on the machine so it starts to turn. I place a small towel over the top opening of the machine (as seen in the photos) to keep the ice cream as cold as possible so it thickens as quickly as it can.
After about 15 to 20 minutes you will see the ice cream has thickened! You will also start to hear the ice cream machine motor start to slow a bit as the ice cream gets thicker and thicker. When it reaches the consistency you like, you can serve it immediately or pour it into a freezer friendly air tight container for later.
Blueberries to prep for the ice cream
There are two different ways to prep the blueberries depending on whether you use fresh blueberries or frozen blueberries. I really to use frozen blueberries especially the frozen wild blueberries that you find at Costco. They taste amazing!
Fresh blueberries: You will need to roast the fresh blueberries on parchment paper in the oven or a toaster oven for 5 minutes at 400 degrees. This will remove a good amount of the liquid from the blueberries while caramelizing them. You want to remove the liquid and bring out the sweetness of the blueberries this way. By removing the liquid it won't dilute your ice cream texture in anyway.
Frozen blueberries: Just before the ice cream is ready, you can place a 1/2 cup of frozen blueberries on a microwave safe plate and heat them for about 3o seconds to 1 minute. This is just enough to heat them to get most of the juices out of the blueberries. Use a large spoon and scoop the slightly heated blueberries into the ice cream machine and allow it to combined fully.
ONLY 5 NET CARBS PER SERVING!!!It's important to note that glycerin and allulose sweetener in this recipe really help to make this vanilla bean ice cream super creamy and scoop-able.Use the egg whites reserved from this recipe for breakfast the next morning! You don't want the egg whites to go to waste.The vanilla powder in this recipe is absolutely delicious! It gives those little brown specks of vanilla sweetness in every bite! You will love it!