So I’m back on track for 2021....
There are a few things I struggle with substituting or doing without... that is mainly sweets, potatoes and pasta.
I have been able to find some recipes that take care of the sweets cravings. This is definitely one of them... this is honestly one of the best Vanilla Ice Creams I’ve ever had and it’s Low Carb! Honestly, it’s so creamy that it tastes more like a gelato than Ice cream. I have a Cuisanart ice cream maker that I got a good deal on from Amazon, makes a huge difference!
Low Carb Vanilla Bean Ice Cream with SF Blackberry syrup
3 tbsp Butter
4 cups Heavy cream (divided - see notes)
1/3+ cup Besti Powdered Allulose (I used Swerve powdered sugar that I had on hand)
1 tsp Vanilla extract
1 medium Vanilla bean (optional; seeds scraped) (I think this made a big difference in taste, best deal for your money was on Amazon)
Blackberry Patch SF BlackBerry fruit syrup (not a lot)
*1/4 cup MCT Oil (or MCT oil powder; one of these is highly recommended if not using an ice cream maker)
I didn’t use this but I would add some next for frozen texture probably just under 1/4 cup though.
-Melt the butter in a large saucepan over medium heat. Add half of the heavy cream (2 cups) and powdered sweetener. Bring to a boil, then reduce to a simmer. Simmer for 30-45 minutes, stirring occasionally, until the mixture is thick, coats the back of a spoon and volume is reduced by half. It will also pull away from the pan as you tilt it. (This will go faster if you use a larger pan.)
-Pour into a large bowl and allow to cool to room temperature. Stir in the vanilla extract, and seeds from the vanilla bean, if using. (Whisk in the MCT oil or MCT oil powder if using - this is optional if you have an ice cream maker, but highly recommended for texture if you don't.)
-Whisk the remaining 2 cups heavy cream into the sweet mixture in the bowl, until smooth.
-For best results, chill the mixture in the fridge for at least 4 hours or overnight. You can skip this step if you really want to, but the texture will be better if you chill it. (I couldn’t wait)
-Transfer the mixture to your ice cream maker and churn according to manufacturer's instructions, or until the ice cream is the consistency of soft serve, approximately 20-30 mins. Check it often: Do not over-churn, or it will turn into a butter-like consistency.
Enjoy immediately, or transfer to a freezer container and freeze for 2-4 hours, until firm.
Optional:
Top with sugar free fruit syrup or fresh fruit.
Add Lily’s SF chocolate chips and or pecans
How to make without an ice cream machine:
Transfer the mixture to a freezer container (like a 9x5 in (23x13 cm) loaf pan) and smooth the top with a spatula. (If you want to add mix-ins, gently stir them in at this step, and also sprinkle some on top.) Line the surface with a piece of parchment or wax paper to keep ice crystals from forming. (You can use an ice cream maker if you have one.)
Freeze for 4-6 hours, until firm. Stir the ice cream during the freezing process, every 30 minutes for the first 2 hours and every 60-90 minutes for 2-3 hours after. (Ice cream will get hard in the freezer after longer periods. Let it soften on the counter for 10-30 minutes before serving, and use a wet ice cream scoop to serve.)
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