A homemade sugar free low carb vanilla ice cream recipe that results in a smooth and creamy texture. This sugar free ice cream tastes similar to premium brands. Fill a large bowl with ice water. In another large bowl, whisk the cream cheese until smooth.
Beat egg yolks and sugar until well blended. Pour mixture into the top of a double boiler over simmering water, and stir in half-and-half. Cook until thickened; if necessary, microwave for 1 minute or until mixture thickens. Remove from heat and cool. Stir in whipping cream and vanilla, and then pour into the bowl of an ice cream freezer.
Beat egg yolks with half of sugar and all of flour. Mix until creamy. Add evaporated milk then add rest of sugar and vanilla. Beat egg whites until fairly stiff. Fold into above mixture. Put in ice cream freezer and add whole milk, leaving about 1 1/2 inches at top of freezer. Freeze in ice cream freezer.
Churn the keto vanilla ice cream mixture in your ice cream machine following the manufacturer's instructions. When it's finished churning it should have roughly the consistency of soft serve (it'll firm up to be the perfect scoopable ice cream consistency after a few hours in the freezer).