1. Prepare the Ice Cream Base

4 eggs
2 cups half and half
3 cups heavy cream
1 1/3 cups allulose
2 Tbsp vanilla extract

Thoroughly blend the raw eggs and one cup of the half and half. Pour into a heavy cast iron stockpot or saucepan. Add remaining ingredients. The full fat dairy adds creaminess. Cook over medium heat, bringing up the temperature slowly to160 degrees, stirring constantly to prevent scorching. Do not let it boil! Continue to cook and stir for 20 minutes. By this point, it can get boring. Cool. Pour into a bowl or the canister of the ice cream maker. Chill your base thoroughly (at least 4 hours or overnight) before churning. A cold base freezes faster and gives a smoother texture.

Use the directions of your ice cream maker to whip and freeze the mixture. 

2. Get the Ice Cream Maker Ready

We like the electric traditional rock salt/ice churners, but feel free to use the old crank version: Get your ice and rock salt ready. You will layer the salt and ice 3 or four times and replenish it.

 Salt + ice lowers the freezing point, which is crucial for manual or old-fashioned churners.

3. Pour the Base into the Machine and Churn the Ice Cream
(~ 30 minutes)

Insert the canister into the outer or pour in the chilled base mix into the canister. Secure the top. Layer the ice and salt several times around the canister.

As the machine runs, it incorporates air (increasing volume, called overrun), it freezes the mixture gradually, preventing large ice crystals, and the texture changes from liquid → soft-serve consistency.

 You’ll know it’s done when the mixture thickens significantly and clings to the dasher (mixing paddle). The electric motor will bog down and stop.

Add mix-ins in the last 1–2 minutes of churning to evenly distribute them.

4. Freeze

Transfer the churned ice cream to airtight containers and place it in the freezer to harden. These 4-ounce containers are just right for a scoop’s worth. Fill the container making sure there are no air bubbles, and level the top. The lid will fit right next to the ice cream to help avoid freezer burn. If you don’t have tight fitting covers, use plastic wrap on top before you put the lid on to avoid freezer burn.