1. Add the egg yolks and confectionery sweetener to a mixing bowl. Whisk until the egg yolks and sweetener are very pale yellow and volume has increased. Set aside for a moment
2. Into a sauce pan add the heavy cream, almond milk, salt and coffee. Stir and simmer over medium low heat. Cook for about 20 minutes, whisking frequently until the mixture reaches a temperature of 175 F or about 80 C. Turn off heat, and remove the pot from the stovetop element
3. The next step is to temper the whipped egg yolk mixture, by slowly drizzling about 1 cup of the hot cream mixture as you whisk continuously. It is very important to whisk rather vigorously to prevent the egg yolks from clumping due to the heat. Repeat with a second cup of hot liquid. Then pour the remaining hot liquid into the egg bowl. Whisk to combine
4. Once the eggs are tempered, pour everything back into the pot used for heating the cream
5. Heat over medium low or low heat until the mixture reaches 170 F or 77 C. Whisk continuously to create the best custard base
6. Remove from heat immediately when the desired temperature is reached and transfer to a clean bowl. Add the vanilla and whisk
7. The next step is to cool the custard to room temperature. Either place the bowl in an ice bath (ice cubes and water) or allow to cool slowly on the counter. As the custard is cooling, whisk from time to time. When the custard has cooled completely to room temperature, cover the custard in the bowl with cling wrap so that the cling wrap touches the custard (to prevent a skin from forming) and refrigerate until the custard is very cold
8. Prepare your ice cream maker according to your manufacturer’s directions, making sure the churning pot is chilled properly. Start the machine churning before pouring in the custard and pour the custard into the pot. Select the hardest consistency setting your machine has.
ADVICE for best results: Chill the container you will use to store the ice cream and choose a container that has maximum surface area
9. Transfer the ice cream which is at soft serve consistency to the chilled container and cover and put in the freezer as quickly as possible. Let set in the freezer for 3 or more hours – until the ice cream can be easily scooped, with a bit of resistance as you scoop. Enjoy!
By Angela Wilkes
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Tia
March 12, 2021 @ 10:34 am
Hello. I am very excited to try this ice cream. However, I would like to know the conversion from the Monk sweetener to the erythritol sugar. TIA
Angela Wilkes
March 12, 2021 @ 8:25 pm
Hi Tia!
Pure erythritol is about 70% as sweet as sugar, whereas the monkfruit/erythritol blend that I use is a 1 to 1 replacement for sugar. So try using 2/3 to 3/4 of a cup of erythritol, to your own personal taste.
Have a great day!
Doug
March 21, 2021 @ 8:53 pm
Hi, Angela.
How scoopable is the finished product after it has been in freezer more than 24 hours? I have made some Keto ice cream recipes using Lakanto where it gets too hard and if it is left out to soften before serving, it transitions from rock hard to too soft. I’ve heard that it’s because of using a sugar substitute vs. real sugar. Allulose sweetener is supposed to keep Keto ice cream creamy and scoopable even if kept long-term in freezer but I can’t get that in my country.
Angela Wilkes
March 22, 2021 @ 6:53 am
Hi Doug,
After 24 hours in the freezer, the ice cream does get quite hard, and is not the consistency of a soft, parlor-style ice cream. May I suggest that you take it out and serve it after about 8 to 10 minutes of being out of the freezer? Alternatively, transfer it to your refrigerator, and let it thaw more slowly until it is the consistency you like. I have found that, for my refrigerator, it took about an hour to get to a consistency for scooping, but you will have to see what works best for your fridge.
Like you, I have not yet found a reliable source for allulose in my country, either. However, I have started using SUNFLOWER lecithin, because it is a better emulsifier, and gives the ice cream a creamier texture, even after it has been frozen and then slightly thawed. The problem with home-made ice creams is that it does freeze very solidly, because our freezers are colder than an ice cream parlor freezer, and we do not use all of the gums and other emulsifiers that commercial ice creams contain. I hope this helps – thank you for your question – have a wonderful day!