A delicious and easy recipe with which you get a creamy and really delicious vanilla ice cream, without sugar and suitable for those trying to limit carbohydrates in favor of fats (ketogenic). The original recipe uses "heavy cream" which is not very easy to find here (it is a type of cream with a lot of fat, between 36% and 45%) and can be replaced with double cream.
Ingredients for 8 portions:
- 2 vanilla pods (or 2 teaspoons of vanilla extract but the pods are much tastier)
- 500ml double cream (ideal would be American heavy cream*)
- 250ml of almond milk
- 6 egg yolks at room temperature (I recommend only super safe eggs to be able to eat them raw otherwise they must be pasteurized)
- 90g of powdered erythrol (not granulated or liquid, you really need it in powder)
- A pinch of salt
Preparation :
- Cool the bowl of the ice cream maker for at least two hours (preferably overnight)**
- Cut the vanilla pods in half and remove the pods. Put the cream and milk in a saucepan, then add the vanilla pods and bring to the boil. When bubbles begin to appear on the surface, remove from the heat and leave to cool for about 30 minutes, stirring constantly to prevent a film from forming on the surface, then remove the vanilla pods.
- In a bowl, whisk the egg yolks with the erythrol and a pinch of salt
- Slowly add the cream to the eggs, mix and then pour everything back into the saucepan. Cook over low heat for 8-10 minutes until it thickens. Do not boil. At the first sign of bubbles, remove from heat and transfer to a bowl. Cover with plastic wrap and leave to cool for an hour at room temperature (not in the fridge, please)
- Put in the refrigerator (now yes) for at least a couple of hours then put the cream in the ice cream maker (depending on the ice cream machine you have it should take about 20 minutes). If you like it a little thicker, put it in the freezer for one to two hours after removing it from the ice cream maker.
*To make 500ml of heavy cream , melt 110g of butter in the microwave, let it cool until it is around room temperature then add 370ml of whole milk and blend everything with an electric whisk. The result should be a thick mixture that you must leave in the fridge at least one night before using (it will then keep in an airtight container for about 4 days.
**If you don't have an ice cream maker, it won't be as creamy but it can be done by adding 4 tablespoons of MCT oil or a bit of Xanthan (to improve the consistency) to the mixture and, once the process is finished, instead of putting the cream in the ice cream maker, put it in the freezer in a suitable container and take it out every half hour and mix to break up the ice crystals.
This ice cream will keep in the freezer for about a month.
Each portion :
330 calories | 2.4g Carbohydrates | 34g Fat | 3.1g Protein
