Pour into an ice cream machine and freeze according to the manufacturer’s instructions.
Transfer to a storage container and freeze 3-4 hours, until firm enough to scoop.
Notes
Nutrition: This makes 8 servings. A serving is approximately ⅔ of a cup. There are 6 NET carbs per serving.Raw Eggs: If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base.Glycerin: The glycerin helps the ice cream to stay scoopable in the freezer. If you don’t mind letting the ice cream sit out at room temperature for about half an hour before scooping you can omit the glycerin.