Monday, February 3, 2020

Recipe #4 - Extra Rich Keto Chocolate Ice Cream


Continuing my series of low-carb ice cream recipes (previous post: 1, 2, 3), here's one for chocolate with a custard base.

This recipe is adapted from All Day I Dream About Food, with my normal substitutions:


Like the Snickerdoodle, this one's a bit more work due to the custard base. However, since the chocolate adds a lot of richness by itself, I think next time I'll try this with a Philly base and see if I like it better.

As in previous recipes, 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


Extra Rich Keto Chocolate Ice Cream

Yield: 8 (3/4 cup)
Author:
prep time: 5 Mcook time: 40 Mtotal time: 45 M
Rich, chocolate ice cream using a custard base

ingredients:

  • 50 g dutch processed cocoa powder (e.g. Hershey's special dark)
  • 100 g allulose
  • 3 g ice cream stabilizer (can substitute 0.25 tsp xanthan gum + 30 g vodka)
  • 260 g heavy cream
  • 360 g almond milk, divided (240 + 120 g)
  • 4 egg yolks (~80 g)
  • 85 g unsweetened chocolate, chopped
  • 1/2 tsp. vanilla
  • 10 drops liquid sucralose

instructions:

How to cook Extra Rich Keto Chocolate Custard Ice Cream

  1. Set up an ice bath in a large bowl and set aside.
  2. In a saucepan, whisk together allulose, cocoa powder, 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. Remove from heat and add the chopped chocolate. Let sit for 5 minutes to melt, then whisk until smooth.
  6. 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.
  7. Refrigerate for at least 4 hours and preferably overnight.
  8. Whisk in the second portion of almond milk, vanilla, and liquid sucralose (Note: the mixture will be very thick until these ingredients are mixed in), then churn in ice cream maker according to the manufacturer's 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 110 g heavy cream and it's still good, though less rich. Even lower might be possible, but I haven't tried.
Calories
194
Fat (grams)
21
Carbs (grams)
8.2
Fiber (grams)
3.5
Net carbs
4.7
Protein (grams)
4.9
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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