Recipe for Ice-Cream Maker
Ingredients
5 egg yolks
2 cups heavy whipping cream
1 cup half and half
2 tablespoons salted butter
1 tablespoon vanilla extract or flavoring
2/3 cup classic lakanto monk fruit sweetener
To Make Coffee Flavored Keto Custard Ice-Cream
Add 1/4 cup quality instant coffee to the butter and cream mixture when heating.
To Make Strawberry Flavored Keto Custard Ice-Cream
Add 2/3 cup cold crushed strawberries (not frozen) and 1 teaspoon strawberry extract to the cream mixture when it is cooled and about to be churned. Mix ingredients well and churn.
PART ONE
Pour heavy cream, half and half and add butter to a medium saucepan. Use medium low heat as you want the butter to melt slowly. Do Not boil. Keep the cream moving by stirring to ensure that it does burn.
Add egg yolks and sweetener in a mixing bowl and whisk vigorously until the eggs are pale yellow.
Add vanilla flavoring to the egg yolks and sweetener mixture and continue to whisk.
Now it is time to temper the eggs.
Once the eggs have been tempered into the cream, continue stirring until the mixture thickens a bit.
Remove from heat and prepare a cold water bath to help to cool the mixture to room temperature. (You may add ice if you'd like. I didn't need to as the water from my faucet is pretty cold).
Pour the hot mixture into a mixing bowl and submerge it into the cold water/ice water bath. Stir the mixture while you do this.
When the custard has cooled to room temperature, pour into a pour-friendly container and cover with cling wrap. (It is a good idea to strain the liquid as this may catch some of the egg that may have been cooked during the tempering process). We don't want lumps of eggs in our custard, now do we?
Allow the cling wrap to touch the top of the mixture to prevent a cream skim to form at the top. We want the custard to remain smooth and fully liquid.
Put your mixture into the refrigerator for approximately 6 - 8 hours or overnight.
PART TWO
Remove mixture from refrigerator and remove the cling wrap.
Mix well and prepare your ice-cream maker.
Follow the directions for your particular machine and pour the liquid into your machine and let it do its thing!
As you can see, I bought the ice-cream attachment for my KitchenAid Mixer.
When the custard ice-cream has completed its churning, transfer into a freezer safe container that has an airtight lid.
The consistency at this point is that of soft serve ice-cream.
If your superpower is to not have some of this at this stage, then by all means don't. I enjoyed this immensely. So creamy!
Cover the custard with cling wrap again and allow it to touch and cover the top to prevent ice crystals from forming.
Cover with your lid and put in the freezer for approximately 4 - 6 hours.
That's it. It's easier than you think!
Comments