Perhaps the best low carb ice cream recipe on the planet. Sweet and salty and all caramel chocolate-y goodness. Grab a spoon and dig in!
Spring has sprung! At least, here in the Pacific Northwest, it certainly feels like it. This is crazy, people! It’s the middle of February, it’s sunny and warmish, the birds are chirping, the crocuses and daffodils are blooming and the trees are in bud. I feel like I’ve moved to topsy-turvy land, where nothing is as you expect it to be. And the lovely warm weather is brought into even starker contrast by the emergency phone alerts I still receive from my old town in Massachusetts. “This is the Public Works department. Please be advised that a winter storm warning is in effect until 12pm tomorrow.” I get these messages weekly if not bi-weekly and I shudder, knowing that my friends back in the Boston area are hunkering down for another few feet of snow. I lived through some tough winters there but I’d say that this year is easily one of the worst.
Now, please know that this is not meant to be boastful or gloating. I lived far too long in the eye of the storm and I know just how tough it is. But I confess I do feel some relief at escaping this particular winter’s vengeance. I was pretty over that stuff and feel as if I am well clear of it. And I know full well that the ridiculously early spring here in Portland is highly unusual. In normal years, I’d be facing the gloomy “grey days” of February, longing for the sun to come out but knowing I had months to go yet. I am just trying to appreciate what I’ve got in front of me right now. Seize the sunny days!
So in honour of the unseasonal weather, I am eating low carb ice cream, and plenty of it. But even if you are buried under 20 feet of snow and the winter wind is howling around your windows, you will want to make this stuff. It might easily be one of the best ice cream recipes I’ve ever made. The salted caramel flavour comes through perfectly, and the chocolate chunks make it extra special. And something about the added salt helps keep the consistency a little softer, a little more melty, making for much easier to scoop even after it’s been in the freezer for a while (it still may need a few minutes on the counter to soften). It was pure heaven and even as I write these words, I am craving it all over again.
May your winter be short and may spring come for you soon!
- 6 tbsp butter
- 1/3 cup Swerve Brown
- 1/3 cup BochaSweet or allulose
- 1/2 tsp vanilla extract
- 3/4 tsp kosher or sea salt
- 1 1/2 cups whipping cream
- 1 cup unsweetened almond or cashew milk
- 4 large egg yolks
- 2 tbsp vodka (optional, helps reduce iciness)
- 1/4 tsp xanthan gum
- 3 ounces sugar-free dark chocolate or high % cacao chocolate chopped
Set a medium bowl over an ice bath and set aside.
In a large saucepan, combine the butter and sweeteners. When the butter has melted, whisk to combine well. Bring to a boil and cook 3 to 5 minutes, being careful not to burn it.
Remove from heat and stir in vanilla and salt.
Slowly add cream, whisking constantly. Mixture may bubble vigorously. Stir in almond or cashew milk. Return to medium heat and cook, whisking frequently, until mixture reaches 170F on an instant read thermometer.
In a medium bowl, whisk egg yolks until smooth. Slowly add about 1 cup of the hot cream mixture, whisking constantly. Then slowly return egg yolks to hot cream in saucepan, whisking constantly. Continue to cook until mixture reaches 180F on an instant read thermometer.
Pour custard into bowl set over ice bath and cool 10 minutes. Then wrap tightly in plastic wrap and chill at least 2 hours.
Whisk in vodka, if using, and then sprinkle surface with xanthan gum and whisk vigorously to combine. Pour mixture into the canister of an ice cream maker and churn according to manufacturer's directions.
Once churned, transfer half to an airtight container and sprinkle with half the chopped chocolate. Top with remaining ice cream and chocolate and stir to mix in well. Cover with plastic wrap and freeze until firm but not rock hard, about 2 hours.