Keto Snickerdoodle Frozen Custard Ice Cream
Snickerdoodle ice cream using a custard base
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
Notes
Nutrition information calculated by adding up macros of the individual ingredients. Allulose not included in the Total or Net carbs.
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.
Nutrition
Serving: 0.75cupCalories: 228kcalCarbohydrates: 2.3gProtein: 3.3gFat: 26gFiber: 0.1g
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