📝 About This Recipe
Experience the ultimate guilt-free indulgence with this ultra-creamy Keto ice cream that defies the typical 'rock-hard' texture of low-carb frozen treats. By utilizing a strategic blend of Xylitol and Allulose, we achieve a soft-scoop consistency and a clean, sugary sweetness without the cooling aftertaste. Infused with real vanilla bean and a touch of sea salt, this is a sophisticated dessert that rivals any high-end artisanal creamery.
🥗 Ingredients
The Custard Base
- 2 cups Heavy Whipping Cream (grass-fed preferred for richness)
- 1 cup Unsweetened Almond Milk (or macadamia nut milk for extra creaminess)
- 4 large Egg Yolks (at room temperature)
- 1/2 cup Allulose (powdered provides the smoothest texture)
- 1/4 cup Xylitol (ensure it is birch-derived; toxic to dogs)
Flavor & Texture Enhancers
- 1 whole Vanilla Bean (split and seeds scraped)
- 1 tablespoon Pure Vanilla Extract (high quality)
- 1 teaspoon Vegetable Glycerin (optional, helps prevent ice crystals)
- 1/4 teaspoon Sea Salt (fine grain)
- 1 tablespoon Vodka (optional; prevents the base from freezing too solid)
👨🍳 Instructions
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1
Place your ice cream maker's bowl in the coldest part of your freezer for at least 24 hours prior to starting.
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2
In a medium heavy-bottomed saucepan, combine the heavy cream, almond milk, and the scraped vanilla bean seeds along with the pod itself.
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3
Heat the cream mixture over medium-low heat, stirring occasionally, until it reaches a gentle simmer (about 170°F). Do not let it reach a rolling boil.
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4
While the cream is heating, whisk the egg yolks, Allulose, Xylitol, and sea salt in a medium heat-proof bowl until the mixture becomes pale and slightly frothy.
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5
Temper the eggs by very slowly drizzling 1/2 cup of the hot cream mixture into the egg yolks while whisking constantly to prevent curdling.
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6
Gradually pour the tempered egg mixture back into the saucepan with the remaining cream, whisking continuously.
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7
Cook the custard over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (about 5-7 minutes).
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8
Remove from heat immediately and strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any small bits of cooked egg.
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9
Stir in the vanilla extract, vegetable glycerin, and vodka. The alcohol and glycerin act as anti-freeze agents for a perfect scoop.
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10
Cover the surface of the custard directly with plastic wrap to prevent a skin from forming and refrigerate until completely chilled, at least 4 hours or overnight.
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11
Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions, usually 20-30 minutes, until it reaches a soft-serve consistency.
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12
Transfer the churned ice cream to a chilled, airtight container. Smooth the top and freeze for an additional 2-4 hours for a firmer, scoopable texture.
💡 Chef's Tips
Always use a combination of sweeteners; Allulose provides the best texture while Xylitol adds a punch of sweetness without the cooling effect of Erythritol. Be extremely careful with Xylitol if you have pets, as it is highly toxic to dogs even in small amounts. For the creamiest results, ensure your custard base is 'fridge-cold' before putting it into the ice cream maker. If the ice cream becomes too hard after several days in the freezer, let it sit on the counter for 10 minutes before scooping. To prevent ice crystals, press a piece of parchment paper directly onto the surface of the ice cream before sealing the container.
🍽️ Serving Suggestions
Serve with a handful of toasted crushed macadamia nuts for a salty-sweet crunch. Drizzle with a homemade keto chocolate ganache or sugar-free caramel sauce. Pair with a warm keto-friendly almond flour brownie for a decadent 'brownie sundae'. Serve a scoop alongside a cup of hot espresso for a sophisticated Keto Affogato. Garnish with fresh raspberries or blackberries to add a bright, acidic contrast to the rich cream.