How to cook
Put the yolks and the sweetener in a deep bowl.
Beat them in a water bath for 6 minutes until you have a fluffy mixture. Remove it from the heat and let it cool.
Add the mascarpone to the yolks and beat the mixture again.
In another bowl, beat the liquid cream until it thickens, add it to the yolk mixture, beat it again and add the milk in a thin stream.
Stir the homemade ice cream and store it in the freezer to freeze.
Serve the keto vanilla ice cream sprinkled with walnuts.