Summer is over, But I am not ready to let go of ice cream yet. I didn’t start making my own ice cream until embarking on my Keto way of eating. Before Keto I rarely ate ice cream because I was always on a “diet” that didn’t allow for ice cream. Now it’s one of my favorite ways to hit my macros! Especially this Keto Salted Caramel Ice Cream, a vanilla custard with ribbons of delicious salted caramel running through it!
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
- 2 Cups Heavy Cream
- 2 Large Egg Yolks
- 1 Cup Unsweetened Almond Milk
- 1 Tsp Gelatin Powder
- 1/2 Cup Allulose
- 2 Tbsp Erythritol
- 1 Tsp Sea Salt
- 1 Tbs Vanilla Extract
- 1/8 Tsp Xanthum Gum
- 1 Ounce Sugar Free Caramel Syrup
- 1/4 Cup Sugar Free Caramel Sauce Homemade is best! But if you don’t have time, use store bought
- 1 Tsp Caramel Extract
- Prepare a double bowl ice bath. The bottom larger bowl filled with ice or ice water. A second bowl sitting on top of the ice ready for the custard to fill it. Have a fine mesh metal strainer on hand.
- To create the custard, put egg yolks, heavy cream, and unsweetened almond milk in a very heavy sauce pan. Begin to heat the mixture on Low to Low/Medium on the stove top.
- Add in the caramel syrup, sweeteners, and gelatin stirring constantly. Dissolve all of these ingredients into the cream mixture and continue to cook until the temperature reaches 165 degrees on a thermometer or until the first large bubble bursts on the surface from the custard. Once that has occurred, turn the stove heat to the lowest setting and allow it to cook for 1 more minute. The custard should be thickening and creamy looking.
- Once the custard had finished cooking. Strain the custard through the mesh strainer into the empty bowl sitting a top the ice bath. When the custard has filled the bowl cover the custard with plastic wrap on the surface of the mixture. Place the custard in its ice bath into the refrigerator.
- Allow the custard mixture to sit in the ice bath in the refrigerator for at least 3 hours until completely chilled and thick. At this point, the mixture is the most incredible tasting pudding/custard, and if you are like me, you will be tempted to eat it as it is!
- However, if you press on to making ice cream, but DON’T have an ice cream maker to churn the mix follow these instructions;With a spatula carefully stir in the vanilla & caramel extracts, salt and the Xanthum Gum. Pour the mixture into the container you plan to freeze the ice cream in.Put into the freezer, allowing it to harden for 30 minutes. Every 30 minutes for the next few hours remove the ice cream and cut in 1-2 tablespoons of Caramel Sauce. I usually put the sauce on top and use a butter knife to cut in the sauce.
- If you DO have an ice cream maker follow these instructions;With a spatula carefully stir in the vanilla & caramel extracts, salt and the Xanthum Gum.Pour the custard mixture into the machine and churn until it is the texture of soft serve according to your manufacturers instructions. In my machine this usually takes 20-25 minutes. In the last 1-2 minutes of churning, spoon in the caramel sauce and allow it to churn into ribbons throughout the custard. Don’t let it churn too long or it will just fully mix in.
- Pour the mixture into the container you plan to freeze the ice cream in. Then put the ice cream in the freezer. It lasts for months in the freezer.
The post was originally published at aketokitchen