I will preface this by saying I do not have an ice cream maker. I have a tiny kitchen, and I just don't have space for such extravagance. I've made [non-keto] ice cream with moderate success in the past, and I was trying out a new methodology along with utilizing a somewhat-different approach to the way I usually do things. I mostly was making ice cream because it is difficult/prohibitively expensive [read: either consistently out of stock or $6/pint] to get keto-friendly ice cream.
I have now attempted keto ice cream in two different methods. The first method was good. Yielded ice cream that was like ice cream and tasted good. The second method, not so much, though I do have recommendations for it that don't include pitching the whole batch.
The first method:
- 1c half&half
- 2 eggs
- flavouring of choice (I used lemon zest)
- 1/2c xylitol
- whey protein (I used vanilla)
- 1 pint whipping cream
optional for mix-ins:
- leftover keto cheesecake broken into bits
- flavoured caramel to drizzle on top (I made this with xylitol + lemon juice from my zested lemon)
make a custard with the half&half, eggs, xylitol and flavouring agent—I did this by whisking them together over medium-low heat until it started bubbling at which point it started to thicken up, remove from heat immediately when it starts to look thick/bubbling. Allow to cool and whisk in the whey powder. Place in the refrigerator for a couple hours. After a couple hours, whip your whipping cream to whipped cream consistency and fold the custard into the whipped cream—I did this in two batches. Pour and smooth into an 8x10 baking/casserole pan and freeze. If you're adding mix-ins, you can add solid things like cheesecake bits prior to freezing and just kind of fold them in; for the caramel, I waited until the ice cream was completely/mostly completely solid and poured it over it while it was hot and syrupy—I took the caramel to soft-crack stage.
This resulted in delicious, lemony ice cream that was scoopable straight out of the freezer.
The second method (lazy and not so good):
- 1 package SF instant jello pudding (I used chocolate)
- 2 scoops whey protein (I used banana for this one)
- 4 oz half&half
- 2 c water
- 1 egg
- 1 pint whipping cream
whisk the pudding powder and the whey together, add the liquids (but not the egg or whipping cream), put it in the fridge. Check it after an hour and find it did not set at all. Whisk an egg in a pot and whisk the jello mixture into the egg and heat like a custard (I do not recommend this), get something that looks like a presentable custard and doesn't have a too terrible texture but is kind of grainy because you let it cook for too long. Cool completely in the fridge. Whip cream to whipped cream consistency and fold pudding mixture into whipped cream [this time in 3 batches because the volume of pudding ended up being almost double the volume of the custard from before, which may have also attributed to the final product's relative badness], spoon/smooth into casserole pan and freeze.
The second is not scoopable straight out of the freezer. It has to sit out for a good 20 minutes before it's scoopable. It isn't as creamy or delicious as the custard version, though it is acceptable blended if you like milk shakes or with a hunk of it carved out and thrown into diet/flavoured soda water as a float. It is also ok for affigato—basically anything that isn't just eating straight ice cream. If I were to try the jello pudding method again, I would probably 1) only make half the package and 2) utilize more half&half and mix in the whey after it's already set up since I think heating the whey protein contributed a good deal to the graininess of the final ice cream.
Submitted July 02, 2016 at 07:44AM by habutai http://ift.tt/29zS2rN 100DaysofKeto
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