*Since making this recipe I have discovered that THM Gentle Sweet (made with xylitol) is my preferred sweetener for ice cream. In this recipe I would use about 1/2 cup THM Gentle Sweet in place of the xylitol and stevia, adjusting to taste.

Add the first set of ingredients to a saucepan and blend with an immersion blender until smooth. Add the glucomannan slowly while blending to avoid clumping.

Cook over medium heat to 160*-170*F, whisking constantly, at least once the mixture heats up. (An instant read thermometer is really helpful here.) As soon as the temp reaches 160*, pull the pan off the heat. (Tip: if you don’t have an instant read thermometer, just cook the custard until it’s thick enough to coat the back of a spoon. Remember that water boils at 212*, and 160* is a lot lower than that, so don’t boil the custard or you’ll end up with curdled eggs.)

Immediately add the rest of the ingredients to cool the custard down. Whisk or blend until smooth. Taste and adjust the sweetener as desired. Chill completely before churning.

Churn the chilled custard in a 1.5 quart ice cream churn according to manufacturer’s directions. Transfer to an ice cream storage container and freeze to firm up – overnight is great!

If needed, let the ice cream thaw on the counter for 10 minutes before scooping for best taste and texture. (Even Halo Top needs to thaw for a few minutes, so just be patient for the sake of healthy ingredients, folks! If you want it softer, just microwave it for a few seconds after scooping.) Note: using Gentle Sweet as your sweetener may make the ice cream more scoopable right out of the freezer due to the higher volume of xylitol.