Keto Friendly Ice Cream keto

This is my Butter-Rum-Vanilla base and it works pretty well. This uses artificial sweeteners, so if you are morally opposed to them you won't like this recipe. It should be easily adjustable to add things like nuts or cocoa powder.

It will never have the exact same consistency as regular ice cream, but it is fairly close. The amount of cream alone makes it coat the tongue far more heavily, but lack of sugar makes it set up a bit harder than regular ice cream. When it first comes out of the ice cream maker it is very much like soft serve.

Ingredients: 3 Cups Heavy Whipping Cream

1 Cup Whole Milk

1 Stick salted butter

6 Egg Yolks

1/4 Cup Splenda (If you want sweetness you need something but I believe this could be substituted for anything, use whatever you want here to get the flavor you need)

2 TBS Xylitol Crystals (To add something to help control the ice crystal size and make a more realistic ice cream)

1 TBS Dark Rum or Bourbon (Reduces the freeze point)

1 Tsp Vanilla

Directions: In a large saucepan, melt the butter over low heat, add the Cream and Milk and cook low until the mixture hits 160 degrees. Do not let it boil!

Beat Egg Yolks in stand mixer until pale yellow. When Cream mixture hits 160, begin adding it in small batches to the Egg Yolks in the mixer until completely integrated. Just make sure to temper the egg yolks at the beginning so they do not cook.

Return the custard to the saucepan and bring to 170 degrees for about 5 minutes. Remove from heat and cool.

Chill your ice cream maker according to it's directions. After your custard hits room temperature, chill it in the refrigerator until it is completely chilled.

Remove custard from refrigerator and add Vanilla, Alcohol, and Xylitol. Then sweeten with splenda (or whatever) until you get the desired level of sweetness. Add the mixture to your Ice Cream maker and make it according to the directions for plain vanilla ice cream.

Yield: Approximately 8 1/2 cup portions 450 calories 45 grams fat 4 grams protein 4 grams carbs 150 Mg sodium

It will freeze harder than regular ice cream after being in the freezer for a day, so you'll want to set it in the refrigerator for 20 to 40 minutes before serving.

Submitted July 15, 2015 at 10:41PM by Azuretyger http://ift.tt/1I3tsMv keto