3 egg yolks, preferably organic and local from pastured hens
1/2 cup maple syrup*
1 Tablespoon vanilla extract**
1 Tablespoon arrowroot powder
3 cups frozen or fresh raw heavy cream
1/2 cup walnuts, finely chopped (optional)
Beat egg yolks and blend in remaining ingredients. If using frozen cream a high powered blender or NutriBullet needs to be used. If using fresh cream a hand blender should be sufficient. Blend until the consistency of stiff whipped cream. Place ingredients in a glass container, cover and store in the freezer for about 1-2 hours. Enjoy!
*One can substitute appropriate Keto sweetener for maple syrup.
**Cocoa powder is optional to make chocolate flavor.