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 Ice Cream
Equipment
- Ice cream maker
Ingredients
- 170 g allulose
- 1 tsp. cinnamon
- 3 g ice cream stabilizer
- 360 g heavy cream
- 355 g almond milk
- 4 egg yolks
- 1 tsp. vanilla
Instructions
- Set up an ice bath in a large bowl and set aside.
- 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.
- Add cream and almond milk and heat over medium to medium-low heat until the temperature is 170 °F, stirring frequently to prevent scorching.
- 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.
- 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.
- Refrigerate for at least 4 hours and preferably overnight, then freeze in an ice cream maker according to its instructions
