Monday, January 27, 2020

Recipe of the Week #1: Chai Tea Ice Cream


In addition to self-tracking, I also like to cook. I thought it would be fun and hopefully of interest to people to post some of my favorite recipes. All are low-carb, often modified from regular recipes I've found.

I've recently gotten into making homemade ice-cream. This first recipe is my favorite so far. I adapted it from the book Hello My Name is Ice Cream: The Art and Science of the Scoop. I used the author's recipe for cream cheese ice cream, combined with her procedure for infusing a Philadelphia base with tea, and swapped allulose for sugar. The cream cheese and stabilizer give it a fantastic texture. It doesn't freeze solid and remains scoopable (one of the biggest challenges in keto ice cream).

I used Chai Tea from Oaktown Spice Shop, which is near my house, but you can use whatever tea you'd like. The ice cream takes on the same flavor as that tea with milk, cream, and allulose added. 

You can also tune the calories up or down by swapping almond milk for heavy cream, with the expected affect on taste and texture.

- QD

Keto Chai Tea Ice Cream

Yield: ~8 3/4 cup servings
Author:
prep time: 15 Mcook time: 30 Mtotal time: 45 M
Chai Tea infused ice cream

ingredients:

instructions:

How to cook Keto Chai Tea Ice Cream

  1. Whisk together allulose and stabilizer in a small bowl. Set aside.
  2. Add almond milk, heavy cream to a saucepan and heat over medium heat until boiling. Whisk occasionally to prevent scorching.
  3. Add allulose mixture, reduce heat to a low simmer, cook for 2 min., then whisk in cream cheese until melted and homogeneous.
  4. Remove pot from the heat, add tea, and steep for at least 30 min.
  5. Strain through a fine mesh sieve into a bowl, cover, and cool in a refrigerator for at least 4 hours, preferably overnight.
  6. Churn in an ice cream maker according to the manufacturers instructions.

NOTES:

Possible substitutions & modifications: - Chai tea can be replaced with whatever tea you like. The ice cream takes on the same flavor as that tea with milk, cream, and allulose added - The ice cream stabilizer can be replaced with xantham gum, glucomannan, or other stabilizers, but the ice cream will not stay as soft in the freezer and texture won't be as smooth. Still tastes good, though. - Ice cream stabilizer can be reduced by up to 50% and still get a good texture. - Cream cheese can be replaced by milk powder, but you might have to increase the amount of stabilizer to compensate. - You can tune the calories by swapping more almond milk for heavy cream, with the expected affect on taste and texture.
Calories
180
Fat (grams)
19
Carbs (grams)
2
Net carbs
2
Protein (grams)
2
Calculated by adding up macros of the individual ingredients. Allulose not included in the Total or Net carbs.
Created using The Recipes Generator

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