Keto Sugar Free Pumpkin Pie Spice Ice Cream. A luxury gelato with just 1.8g net carbs!
You won’t believe this is a healthy ice cream. And you won’t believe it’s sugarless, either.
Plus, you can make this with or without an ice-cream machine.
I admit I have gone all pumpkin-crazy lately. I’ve been having way too much fun creating all sorts of pumpkin-based desserts. Keto Sugar Free Pumpkin Pie Spice Ice Cream is my firm favourite. For now. So here it is in all its glory.
But don’t just rush to the recipe. Read on and you’ll find not one, but two BONUS instructions: #1 How to Make Pumpkin Puree and #2 How to Make Pumpkin Pie Spice Mix.
Want to Know What Egg Tempering is?
Any cook worth his/her salt should know what this basic technique is and why it is so important. Just because we’re keto or low-carb followers, doesn’t mean we should be sloppy in the kitchen.
Tempering is a method of combining two ingredients – one hot and one cold – that cook at different temperatures. When you add a hot liquid to an egg mixture, or a whisked egg on its own, you want to temper it, so you don’t end up scrambling the egg element.
The way you do it is simple. You just pour the hot liquid slowly over the egg or egg/mixture whilst whisking vigorously. Doing this means you can then heat the whole thing to a much higher temperature, without the egg part curdling. It’s absolutely essential when making custards or other similar egg-based sauces.
That, my friends, is the hardest part of my Keto Sugar Free Pumpkin Pie Spice Ice Cream recipe!!!!!
How To Make Keto Sugar Free Pumpkin Pie Spice Ice Cream.
The only ingredient you may not have in your kitchen is LBG. Locust Bean Gum (nothing to do with bugs – I promise!) is what all Italian ice-cream artizans add to their ice-cream. Being a gum, its gelling action adds extra creaminess and lowers the freezing point, so you have a less icy ice-cream. It’s not essential, but it does help.
The ingredients you need are 2 egg yolks, hemp (or almond) milk, sweetener, and vanilla. As well as the main stars: pumpkin puree and pumpkin pie spice.
Canned pumpkin is very convenient, but do you know it’s really easy to make you own superior-tasting version?
How to Make Pumpkin Puree:
Slice your pumpkin in half, remove seeds and filaments and cut each quarter into smaller sections (if using a beastly pumpkin). Place the sections on an oven tray lined with parchment paper. Roast at 200c static for about 45 minutes. Scoop out the flesh and put it in a blender. Refrain from eating it all. Blitz until you have a smooth puree and transfer to maison jars, without eating it all. It will keep for about 7 days in the fridge or 3 months in the freezer. If you don’t keep going back for one more teaspoon…. looool!!!!!
How to Make Pumpkin Pie Spice:
Brits don’t love pumpkin as much as our American neighbours do. Unless it’s Halloween. Shame on us!!! Pumpkin is an amazing vegetable!!! As a result of this unfortunate low interest, Pumpkin Pie Spice isn’t something we can just buy anywhere in Britain. However, it’s easy to create. In a matter of seconds.
Mix 1 TBSP of cinnamon, 1 tsp of ground, dry ginger, 1 tsp of grated nutmeg and 1/4 tsp of ground cloves. Stir. Store. Done. Could it be any easier? I doubt it.
So now you have all the essentials, it’s time to make Keto Sugar Free Pumpkin Pie Spice Ice Cream.
And do come back soon…I have incredible KETO ICE CREAM CONES coming up…..
- Yield: 600g/8 servings
- Serving: 75g (1/8th)
- Calories: 177
- Fat: 18g
- Net Carbs: 1.8g
- Protein: 2g
- 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)
- 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 for a luxury texture - see notes below, or just transfer to the freezer in a suitable container.
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.
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