Monki Monkfruit Ice Cream

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup Monki monkfruit syrup
• 1 tablespoon vanilla extract
• A pinch of salt

Instructions:

1. Prepare the Base:

   • In a medium saucepan, combine the heavy cream, whole milk, monk fruit syrup, and a pinch of salt.
   • Heat the mixture over medium heat, stirring occasionally, until it starts to steam. Do not let it boil.

2. Cool the Mixture:

   • Remove the saucepan from the heat and stir in the vanilla extract.
   • Let the mixture cool to room temperature. You can speed up the process by placing the saucepan in an ice bath and stirring occasionally.

3. Chill:

   • Once cooled, cover the mixture and refrigerate for at least 2 hours, or overnight for best results. This helps the flavors meld together and ensures the mixture is cold enough for churning.

4. Churn:

   • Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-25 minutes.

5. Freeze:

   • Transfer the churned ice cream to an airtight container.
   • Place a piece of plastic wrap directly on the surface of the ice cream to prevent ice crystals from forming.
   • Seal the container and freeze for at least 4 hours, or until firm.

6. Serve:

   • Scoop the monk fruit ice cream into bowls or cones and enjoy!

Tips:

• For a richer flavor, you can add mix-ins like chocolate chips, nuts, or fruit preserves during the last few minutes of churning.
• Store the ice cream in the back of the freezer where it’s coldest to maintain its creamy texture.

Enjoy your homemade, guilt-free monk fruit ice cream!