Keto Ice Cream - Italian Classic Vanilla
Servings: 7
The most luscious, rich, velvety, Sugar-Free ice cream. Without excess calories.
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Ingredients
- 300 ml whole milk I recommend Arla Lactose Free or equivalent
- 3 large egg yolks
- 1 vanilla bean (U.S. option HERE)
- ½ tsp pure stevia powder (U.S. option HERE)
- 70 g allulose or THIS alternative * SEE RECIPE NOTES BELOW
- 2 tsp gelatine powder (U.S. option HERE)
- 1 tsp vanilla extract (U.S. option HERE)
- 300 ml whipping cream
Instructions
- separate eggs and place the yolks into a medium Pyrex glass mixing bowl, then using an electric whisk, beat them with vanilla extract and sweeteners until pale and creamy.3 large egg yolks, 70 g allulose, 1 tsp vanilla extract, ½ tsp pure stevia powder
- pour the milk into a small pot, then take out 5 tablespoons and place them in a small bowl, stir in gelatine and set aside to bloom.300 ml whole milk, 2 tsp gelatine powder
- slice the vanilla bean, swipe out the seeds and add them with the pods to the milk, then heat it over medium heat, stirring occasionally.1 vanilla bean
- when the milk is steamy hot (don't let it boil), turn heat off and leave it for 15 minutes to infuse.
- discard the pods, add the bloomed gelatine to the milk, stir, and re-heat until steamy again.
- slowly pour the hot milk over the egg yolks to temper them, whisking continuously; let the mixture cool down to room temperature, stirring from time to time, then refrigerate until cold (30-60 minutes, depending on fridge temperature).
- whip the cream to stiff peaks and incorporate it into the milk mixture, using the balloon whisk manually; for the ultimate experience, churn the mixture in your ice cream now - if not, move on to the next step.300 ml whipping cream
- transfer to a suitable plastic container, seal, and freeze until set (this may take several hours, depending on your freezer temperature).
- for the best texture, let the ice cream thaw gradually in the fridge for 1 hour before serving.
Notes
Allulose is the best sweetener for a smooth ice cream, but not easy to source in the U.K. If you're in Britain, you can usually find it at i.herb. If not, you can substitute it with powdered erythritol (U.S. option HERE), or any other sweetener you may prefer.
Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately (U.S. option HERE).
Nutrition
Serving: 100g (1 scoop) | Calories: 205kcal | Carbohydrates: 2g | Protein: 3.5g | Fat: 20g
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