Created by Louise Chalmers- Wilson or @gutsgriefandgoodies on IG
To start you will need to make- Keto condensed milk (made the day prior to your ice cream)
750ml Puhoi Valley Half & Half
80g Allulose
In a large pot, simmer the Allulose and Half & Half for approximately 30 minutes, stirring regularly until you get a creamy thick condensed milk type texture. As it starts to thicken and get creamier in colour, stir constantly to avoid it sticking on the sides and bottom. If you do get bits of dark caramel off the bottom don't stress, this is just Allulose toffee and it will add to the colour and flavour in the end. You should end up with around 500ml of sweet creamy condensed milk that has a slight toffee smell. Pour it into a container and refrigerate until you want to make your Ice cream mixture.
Keto Ice cream
500ml keto condensed milk (made in advance)
500ml cream
2 free range egg yolks
2 TBS Allulose
1 TBS MCT oil
1 TBS Vanilla Extract
1/2 tsp Xanthan Gum
A good pinch of salt
Before beginning, ensure your ice cream maker bowl has been frozen for at least 24 hours, and all ingredients are at refrigerator temperature.
In a blender, combine all ingredients, until you have a thick, creamy, custard like consistency.
Turn your ice cream machine on and pour the mixture in, churn for around 20 or 30 minutes or per your machines instructions. Once you have a nice thick soft serve consistency, scoop your ice cream into a freezer container and swirl in your extra toppings and flavours. Pop it in the freezer for at least 6 hours or over night for best scooping results.
This ice cream rolls beautifully straight from the freezer with a hot dry scoop. If your ice cream is a bit hard, sit it out at room temperature for 15 mins, but you shouldn't need to.
Tips:
°When making condensed milk use a large pot, as it foams and you don't want it overflowing all over the stove.
°Because this has raw egg yolks use free range. New Zealand eggs are brilliant quality but it is suggested if you are immune suppressed or pregnant to avoid.
°This Vanilla Ice cream is perfect on its own or use it as your base, imagination is the only limit. It is also great for setting in molds and then dipping in chocolate.
Suggested extras:
Sugar free caramel sauce or maple syrup, lemon or passionfruit curd, chopped chocolate or nuts, Keto cookie crumbs, chia jam, peppermint extract and cold espresso all make delicious textures and flavours. Just make sure what ever you add doesn't have a high water content or this will add an icey texture.
