1 scoop Quest® Vanilla Milkshake Protein Powder
2 cup 2% milk
½ vanilla bean pod
¼ cup zero-calorie sweetener
1 egg yolk
Prepare an ice bath by filling a large bowl with ice cubes and some water. Place another, smaller bowl on top of the water, and place a strainer inside. Keep this close by while you make the ice cream base.
In a mini blender process the sweetener into a powder. Separate the yolk from the egg. Combine the yolks and the sweetener in a medium mixing bowl. Whisk until smooth and mixture resembles a pale lemon-yellow color.
In a small pot, add milk with the vanilla (pod and seeds) and bring to a simmer.
Remove simmered milk from stove and slowly pour about ¼ cup into the egg-sweetener mixture while whisking. This warms the eggs and prevents them from curdling in the next step.
Pour milk and egg yolk mixture back into pot and heat on low-medium heat, stirring frequently to prevent yolk from scrambling.
Cook until the base has thickened enough to coat the back of the spatula and registers 170°F with an instant-read thermometer.
Strain the ice cream base into the bowl of the ice water bath which will remove the vanilla pod and any bits of egg that may have accidentally curdled.
Leave the ice cream base over the ice water bath, stirring occasionally, until it’s completely chilled. This will take about 10 minutes.
Once chilled, whisk in the Quest® Protein Powder and pour ice cream mixture into an ice cream maker and let churn for 15-20 minutes.
Remove ice cream from machine, place in an air tight container, covering the top with parchment to ensure no ice crystals form on top, and freeze for about 2-3 hours.