2 cups heavy whipping cream
3 tablespoons unsalted butter
1/2 cup powdered erythritol
4 Large Egg Yolks
2 Tablespoons no sugar added peanut butter
1 teaspoon vanilla extract
1/4 teaspoon xanthan gum
Walden Farms Chocolate Syrup
Put cream, butter, and erythritol into a pot on medium-high heat and whisk until sweetener has dissolved.
Bring to a boil then lower the heat and simmer for 5 minutes until slightly thickened.
Remove from stove and let cool for 15 minutes
Put egg yolks into a large bowl and mix until pale yellow. 45 seconds.
Add peanut butter and vanilla extract and mix with hand mixer
Slowly add cooled cream mixture to bowl with mixing with hand mixer
Add xanthan gum and continue to mix until froth layer on top
Pour ice cream mixture into 8 x 4 pan.
Place in freezer for 30 min
Mix with a spoon then freeze for another 30 min
Mix with a spoon again and freeze for another 3 hours.
Before serving let sit at room temperature at least 10 minutes or melt slightly in microwave.
Add Chocolate sauce to taste.
Cover left overs and store in freezer
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