Ingredients:
- 2 cups (475 ml) Heavy Cream (Double Cream)
- 1 cup (240 ml) Whole Milk
- 6 Large Egg Yolks
- ¾ cup (180g) Allulose or Keto Sweetener Blend
- 1 tablespoon (15 ml) Vanilla Extract
- ¼ teaspoon (1.25 ml) Fine Sea Salt
- ¼ teaspoon (1.25 ml) Xanthan Gum (Optional Stabiliser)
Instructions:
- Warm the Dairy: In a saucepan, combine heavy cream, whole milk, and salt. Heat gently over medium-low heat until steam rises, but do not boil. Remove from heat.
- Prepare the Yolks: Vigorously whisk the egg yolks and allulose (or sweetener) in a separate bowl until the mixture is pale yellow, thick, and forms ribbons (about 2–3 minutes).
- Temper the Yolks: Slowly ladle about 1 cup of the warm cream mixture into the yolk/sweetener bowl while continuously whisking. This gently raises the egg temperature, preventing scrambling.
- Combine and Thicken: Pour the tempered yolk mixture back into the saucepan. Return the pan to low heat and stir continuously until the custard coats the back of a spoon (the nappe stage), reaching 77°C (170°F). Do not exceed 80°C.
- Strain and Stabilise: Remove the custard from the heat. Pour it through a fine-mesh sieve into a clean bowl set over an ice bath. Whisk in the vanilla extract and xanthan gum (if using), whisking vigorously to prevent clumping.
- Chill: Cover the bowl tightly, pressing plastic wrap directly onto the surface to prevent a skin. Refrigerate for a minimum of 4 hours, or ideally overnight, until completely cold. The base must be fully chilled before churning.
- Churn: Give the chilled base a final quick whisk. Transfer the mixture to the pre-frozen bowl of your ice cream maker and churn according to machine instructions (usually 20–30 minutes) until it resembles soft-serve.
- Harden: Transfer the soft ice cream immediately to a shallow, airtight freezer container. For best results, place parchment paper on the surface before sealing. Freeze for at least 4 hours to harden completely before serving.