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Basic Custard Ice Cream Recipe

Atkins Basic Custard Ice Cream
Net Atkins Count ™
Prep Time: 20 Minutes
Cook Time: 240 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator Calculating Net Atkins Count™


  • 3 cup Heavy Cream
  • 3 large Egg Yolk
  • 1 large Egg (Whole)
  • 3/4 cup Sucralose Based Sweetener (Sugar Substitute)
  • 1/8 tsp Salt
  • 1/2 tsp Vanilla Extract


  1. In a medium heavy saucepan, heat cream until bubbles form just around the edge of the pan. Meanwhile, whisk together yolks, eggs, sugar substitute and salt.
  2. Very slowly whisk the hot cream into the eggs. Pour the mixture back into the pan. Place over medium-low heat and cook, stirring constantly, just until the mixture thickens enough to coat the back of a spoon, 1 to 2 minutes.
  3. Immediately remove from the heat and pour into a clean bowl. Stir in vanilla.
  4. Cover the surface of the custard with plastic wrap and refrigerate until well chilled, about 4 hours. Freeze according to the directions for your ice cream maker.

Cooking Tip

Atkins Treats make great ice cream toppings, like chocolate covered almonds or crumbled peanut butter cup (just pay attention to net carbs whenever you add ingredients).

How we calculate the Net Atkins Count™

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fiber and polyols (such as glycerin and sugar alcohols) from the total grams of carbohydrates in whole foods. This reflects the idea that fiber and polyols minimally impacts blood sugar levels at the doses present in the products.