Thursday, January 30, 2020

Recipe #3 - Keto Snickerdoodle Custard Ice Cream


Continuing my series of low-carb ice cream recipes (first two here and here), here's one for Snickerdoodle with a custard base. I can't find a record of what I adapted this from, so if anyone recognizes it, please let me know and I'll add an attribution.

This one's a custard base, so it's a bit more work than the Chai Tea (Philly base). That said, it's only an extra 5-10 min. and the creaminess off the egg yolk is totally worth it if that's what you're in the mood for. 

In the recipe below, I give two different options for the stabilizers. If you use the ice cream stabilizer mix, it will stay scoopable even when frozen. If you use the alcohol + xanthan gum, it will freeze solid, but return to an ice cream texture if allowed to warm for 10 min. or so before eating.

Hope you enjoy it,

- QD

Keto Snickerdoodle Frozen Custard

Yield: 6 (3/4 cup)
Author:
prep time: 5 Mcook time: 40 Mtotal time: 45 M
Snickerdoodle ice cream using a custard base

ingredients:

  • 170 g allulose
  • 1 tsp. cinnamon
  • 1 tsp. salt
  • 3 g ice cream stabilizer (can substitute 0.25 tsp xanthan gum + 30 g vodka)
  • 360 g heavy cream
  • 355 g almond milk
  • 4 egg yolks (~80 g)
  • 1 tsp. vanilla

instructions:

How to cook Keto Snickerdoodle Frozen Custard

  1. Set up an ice bath in a large bowl and set aside.
  2. In a saucepan, whisk together allulose, cinnamon, salt, and stabilizer. If replacing the stabilizer with vodka + xanthan gum, don't add them here. Instead add with the vanilla. 
  3. Add cream and almond milk and heat over medium to medium-low heat until the temperature is 170 °F, stirring frequently to prevent scorching.
  4. Using the hot mixture, temper the egg yolks, then return the tempered mixture back to the saucepan and continue heating until ~175 °F and the mixture is thick enough to coat the back of a spoon. 
  5. Strain the thickened mixture through a fine mesh sieve and into a bowl set in an ice bath. This removes lumps and rapidly cools down the mixture to stop further cooking of the eggs.
  6. Refrigerate for at least 4 hours and preferably overnight, then freeze in an ice cream maker according to its instructions

NOTES:

To reduce the calorie content, you can replace part of the heavy cream with additional almond milk (1:1 by weight). I've gone as low as 160 g heavy cream and it's still good, though less rich. Even lower might be possible, but I haven't tried.
Calories
228
Fat (grams)
26
Carbs (grams)
2.3
Fiber (grams)
0.1
Net carbs
2.2
Protein (grams)
3.3
Calculated by adding up macros of the individual ingredients. Allulose not included in the Total or Net carbs.

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