KETO SUGAR FREE PUMPKIN PIE SPICE ICE CREAM
Prep time
Cook time
Total time
Super yummy with incredible texture and flavour. It's amazing what we can create with just a few ingredients and no nasties involved. Just don't eat it all in one go ;)
Author: Antya
Recipe type: Ice Creams and Ices
Cuisine: Ketogenic. Sugar Free. Low Carb. LCHF. Grain Free. Gluten Free.
Yield: 600g/8 servings
Ingredients
- 200g double cream
- 200g unsweetened hemp seed milk (U.S. option HERE) (or use almond milk instead)
- 150g pumpkin puree (U.S. option HERE) - to make your own, read my post ^^^
- 2 egg yolks
- 1 tsp vanilla paste (U.S. option HERE)
- 1 tsp pumpkin spice mix - to make your own, read my post ^^^
- 50g Sukrin Gold
- ½ tsp pure stevia powder (U.S. option HERE)
- ½ tsp LBG (U.S. option HERE) or 1 tsp gelatine (U.S. option HERE)
Instructions
- whisk egg yolks and sweeteners until creamy and pale.
- heat milk, cream and spice mix - let it get hot, not boiling.
- temper yolks by adding the hot liquid to them a little at a time while you whisk vigorously.
- put mixture back in the saucepan and re-heat to just below boiling point (when tiny bubbles appear around the edge).
- remove from heat immediately, whisking to cool it down a little.
- transfer to a pouring jug - see notes below.
- add vanilla paste, pumpkin puree and LBG, and keep whisking until no lumps remain.
- let cool, then refrigerate until chilled.
- to finish, you have two options: either churn it in an ice-cream machine (U.S. option HERE) - see notes below, or just transfer to the freezer in a suitable container.
Notes
Using an ice-cream machine will create a far superior texture. I use THIS ICE CREAM MAKER (U.S. option HERE).
To pour the ice cream mix into the machine opening, use a spouted glass measuring jug. It makes the job far easier. I use THIS JUG (U.S. option HERE).
Nothing will ever stop home-made ice-cream from becoming rock-solid in the freezer, because ice-cream shops have hybrid coolers that are half-way between a freezer and a fridge. BUT, adding LBG (as Italian ice-cream artisans do) will help.
TIP: Defrost your ice cream in the fridge for a few hours (the time it takes depends on your fridge temperature) before you intend to eat it. It will soften without melting all around the edges whilst the centre remains hard.
Metric kitchen scales are an inexpensive yet invaluable gadget to ensure accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.
To pour the ice cream mix into the machine opening, use a spouted glass measuring jug. It makes the job far easier. I use THIS JUG (U.S. option HERE).
Nothing will ever stop home-made ice-cream from becoming rock-solid in the freezer, because ice-cream shops have hybrid coolers that are half-way between a freezer and a fridge. BUT, adding LBG (as Italian ice-cream artisans do) will help.
TIP: Defrost your ice cream in the fridge for a few hours (the time it takes depends on your fridge temperature) before you intend to eat it. It will soften without melting all around the edges whilst the centre remains hard.
Metric kitchen scales are an inexpensive yet invaluable gadget to ensure accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.
Nutrition
Serving: 75g (1/8th) Calories: 177 Fat: 18g Net Carbs: 1.8g Protein: 2g
Recipe by at https://queenketo.com/keto-sugar-free-pumpkin-pie-spice-ice-cream/