The BEST keto ice cream
https://i.redd.it/mt9fbqw9rf211.jpg
I know what you're thinking.. i've heard this time and time again, however, this is the best keto ice cream i've put together so i'll leave it to you all if you agree. The consistency is perfect and mine has not hardened over 5 days in the freezer. This is a modified version of Alton Browns recipe here.
Ingredients:
- 6-8 large egg yolks (depending on how custardy you like your ice cream)
- 2 tsp Vanilla extract
- 3 cups Half and half
- 1 cup Heavy whipping cream
- 12oz Allulose (I use this, cheaper in bulk)
Calories: ~232
Macros: ~21g fat, ~7 net carbs, ~5g protein
I used an Ice Cream maker (I use this), so I do not know how well it will work without one. Feel free to try it out and report back here.
Directions:
Split the vanilla bean and remove the seeds out (like this), and place both the split bean and seeds in a medium sauce pan. Pour the half and half and the heavy whipping cream and turn the stove on to medium-low heat. Bring the mixture to a simmer and remove from the heat.
In a mixing bowl whisk the egg yolks until they lighten in color. Gradually add the allulose and whisk to combine. Temper the cream mixture into the egg mixture by gradually adding small amounts, until about a 1/2 of the cream mixture has been added, whisking quickly to reduce scrambling the eggs. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit until it's room temperatue. Stir in the vanilla extract (do not add earlier as this helps prevent hardening). Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
Pour into your ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
Notes:
* Directions taken and modified from Alton Browns recipe I listed earlier.** The picture also contains a Keto brownie and Keto hot fudge.*** Carbs can be adjusted by swapping out more heavy cream instead of half and half or reducing the Allulose to be less sweet.
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from Eating Keto Style! | Low-Carb Recipes for the Keto Diet https://ift.tt/2sCxVUN
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