White Chocolate Raspberry Ice Cream

White Chocolate Raspberry Ice Cream

Serves 8
Preparation Time
Moderate

Ingredients

2 1/2 cups heavy cream (360 ml/ 12 fl oz)
1 cup unsweetened almond milk (240 ml/ 8 fl oz)
1/2 cup Swerve Sweetener or other erythritol-based sweetener (100 g/ 3.5 oz)
4 large egg yolks
1 1/2 ounces cocoa butter, chopped (43 g)
1/2 tsp xanthan gum
Optional: 3 tbsp vodka (45 ml)
1 tsp sugar-free vanilla extract
1/4 tsp liquid stevia extract
1 1/2 cups field fare frozen raspberries (225 g/ 8 oz)

2 1/2 cups heavy cream (360 ml/ 12 fl oz)1 cup unsweetened almond milk (240 ml/ 8 fl oz)1/2 cup Swerve Sweetener or other erythritol-based sweetener (100 g/ 3.5 oz)4 large egg yolks1 1/2 ounces cocoa butter, chopped (43 g)1/2 tsp xanthan gumOptional: 3 tbsp vodka (45 ml)1 tsp sugar-free vanilla extract1/4 tsp liquid stevia extract1 1/2 cups field fare frozen raspberries (225 g/ 8 oz)

Set a large bowl over an ice bath and set aside.

Combine cream, almond milk and sweetener in medium saucepan over medium heat. Stir until sweetener dissolves and mixture reaches 175F on an instant read thermometer.

Whisk egg yolks in a medium bowl. Slowly add about 1 cup of the hot cream mixture, whisking continuously, to temper the yolks. Then slowly whisk egg yolk mixture back into cream, whisking continuously.

Cook until mixture reaches 180F on an instant read thermometer. Remove from heat and add chopped cocoa butter. Let stand one minute to melt, then whisk to combine.

Sprinkle mixture with xanthan gum and whisk vigorously to combine.

Pour mixture into bowl set over ice bath and allow to cool 10 minutes. Then wrap tightly in plastic wrap and chill at least 3 hours.

Stir in vodka, if using, and stir in vanilla and stevia extract to combine. Pour mixture into the canister of an ice cream maker and churn according to manufacturer’s directions.

Transfer half of the churned ice cream to an airtight container and swirl in half of the frozen raspberries. Transfer remaining mixture to the container and swirl in remaining berries.

Cover tightly and freeze until firm but not rock hard, about 1 hour.

Note: for truly scoopable ice cream, you can add 2 tbsp of vegetable glycerin along with the vanilla and stevia extracts. However, it is unclear how many carbs this would add. Vegetable glycerin is a sugar alcohol that many say does not affect blood sugar, much like erythritol. I cannot find a good source on the carb count or its affect on blood sugar. I use it sparingly but find it does help ice cream stay soft, even after hours in the freezer.

 

Many thanks to www.ketodietapp.com for this Recipe

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