Ingredients: 

Vanilla Bean Ice Cream: 
• 3 cups heavy cream
• 2 cups prepared Milkman powdered milk (prepared according to package directions)
• 1 vanilla bean, split and seeds scraped
• 4 egg yolks
• ½ cup powdered allulose

Toppings:
• 2 peaches, sliced
• 1 tbsp olive oil
• Chopped pistachios
• Flaky sea salt

Instructions:
1. In a saucepan over medium heat, combine the heavy cream, prepared Milkman milk, vanilla bean seeds, and the scraped pod.Heat until steaming, but do not let it boil.

2. In a separate bowl, whisk together the egg yolks and powdered allulose until smooth and pale.

3. Slowly whisk the warm milk mixture into the egg mixture to temper the eggs.

4. Pour the mixture back into the saucepan and cook over medium-low heat, whisking constantly, until the custard thickens enough to coat the back of a spoon.

5. Remove from the heat, discard the vanilla bean pod, and refrigerate until completely chilled (at least 4 hours or overnight).

6. Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. If using a traditional churn, surround the canister with ice and rock salt while it churns.

7. Meanwhile, heat the olive oil in a skillet over medium heat. Add the peach slices and cook for 3-5 minutes, flipping once, until lightly caramelized.

8. Scoop the ice cream into bowls and top with the warm peaches, chopped pistachios, and a sprinkle of flaky sea salt. Enjoy!