Keto-salted caramel ice cream

Ingredients:

For the caramel sauce:

• 1/2 cup allulose or erythritol (a keto-friendly sweetener)
• 1/4 cup butter
• 1/2 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon sea salt

For the ice cream base:

• 2 cups heavy cream
  • 1 cup unsweetened almond milk (or coconut milk)
  • 4 egg yolks
  • 1/2 cup allulose or erythritol
  • 1 teaspoon vanilla extract
• Instructions:
  1. Make the Caramel Sauce:
     • In a medium saucepan, melt the butter over medium heat.
     • Add the sweetener and stir continuously until it dissolves and starts to caramelize. This can take about 4-5 minutes.
       • Slowly whisk in the heavy cream (be careful, as the mixture will bubble). Continue to cook, stirring frequently, for 3-5 minutes until the mixture thickens.
       • Remove from heat, add the vanilla extract and sea salt, and stir well. Set aside to cool.
     • Prepare the Ice Cream Base:
       • In a medium bowl, whisk the egg yolks until smooth and set aside.
       • In a saucepan, combine the heavy cream, almond milk, and sweetener. Heat over medium heat until it just starts to simmer, stirring occasionally to dissolve the sweetener.
       • Gradually pour about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
       • Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (around 170°F / 77°C).
     1. 1. • Remove from heat, stir in the vanilla extract, and let the mixture cool to room temperature.
     1. Combine and Churn:
        • Once both the caramel sauce and the ice cream base are cooled, gently fold about 3/4 of the caramel sauce into the ice cream base. Save the rest of the caramel for swirling in later.
        • Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually around 20-25 minutes, until it reaches a soft-serve consistency.
     2. Freeze:
        • Transfer the churned ice cream to a lidded container. Swirl in the remaining caramel sauce.
        • Cover and freeze for at least 3-4 hours, or until firm.
     3. Serve:
        • Scoop, serve, and enjoy your keto salted caramel ice cream!

  2. Tips:

  3. • Storage: Store the ice cream in an airtight container in the freezer for up to 2 weeks.
     • Texture Tip: Keto ice cream can become hard when frozen. Let it sit out for a few minutes before scooping to soften.