Register Log In

  • Home
  • About
  • Recipes
    • Beef
    • Breads
    • Breakfast
    • Burgers
    • Candy bars
    • Chicken
    • Chocolate
    • Desserts
    • Dinner
    • Fish
    • Lamb
    • Meal under 30 minutes
    • Pork
    • Salads
    • Sauces and Dips
    • Soups
    • Vegetables
    • Vegetarian
  • Shop
  • Ingredients FYI
    • Food chemistry: How to make a great beef stew
    • What are the most popular pizza toppings?
    • What is Jicama?
  • How-to videos
    • Salsa Verde
    • 5-minute fried cauli rice
    • BBQ sauce
    • Marinara sauce
    • Jicama french fries
  • IMAGE
  • VIDEO

Salted Caramel Ice Cream – Sugar Free Haagen Dazs Copy Cat

Servings: 8


INGREDIENTS

  • Caramel
  • 1 full batch of   Keto Caramel Sauce & Caramel Fat Bombs Recipe
  • 3 g (1/2 tsp)   salt  ground to very fine powder
  • OPTIONAL: 10 g (2 tsp) caramel extract (for extra flavour)
  • Custard
  • 500 g (2 and a bit cups) heavy cream
  • 240 g (1 cup) almond milk
  • 6 large egg yolks
  • 30 g (2 tbsp) monk fruit sweetener  – ground to confectionery

DIRECTIONS

  • 1.   Before starting the custard, make a full batch of my Keto Caramel Sauce & Caramel Fat Bombs recipe. When adding the salt, add the extra ½ tsp to make it taste like salty caramel. When done, leave in the pot until needed

  • 2.   To make the custard, 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

  • 3.   Into a sauce pan, add the heavy cream and almond milk. Stir and simmer over medium low heat

  • 4.   Cook for about 20 minutes, whisking frequently until the mixture reaches a temperature of 175 F or about 80 C

  • 5.   Turn off the heat setting, and remove the pot from the stovetop element

  • 6.   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 slowly pour the remaining hot liquid into the egg mixture bowl as you whisk

  • 7.   Once the eggs are tempered, pour everything back into the pot, previously used for heating the cream

  • 8.   Place the pot back onto your stovetop. Heat over medium low or low heat until the mixture reaches 175 F or 80 C whisking frequently

  • 9.   When the mixture reaches the correct temperature (or, if you do not have a thermometer, test by dipping spoon into the liquid and run along length of spoon – liquid is done when spoon stays clean) immediately remove the pot from heat

  • 10.   Next, scoop in all of the salted caramel sauce (no need to re heat or melt) and stir into the hot liquid until the caramel is well-combined

  • 11.   Transfer the custard base into a clean bowl. Add the vanilla and OPTIONAL caramel extract and whisk to combine

  • 12.   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 bowl with cling wrap so that the cling wrap touches the custard (to prevent skin from forming) and refrigerate until the custard is very cold, about 2 to 3 hours. Also chill the container in which you will be storing the ice cream when done

  • 13.   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

  • 14.   When the ice cream is done, transfer the ice cream, which is at soft serve consistency, to the chilled container and cover and refrigerate as quickly as possible. Let set in the fridge for 3 or more hours – until the ice cream can be easily scooped with a bit of resistance as you scoop. Enjoy!

MACRONUTRIENTS CHART


Recipe tags: • Keto meals and recipes, Atkins diet ice cream, Banting diet ice cream, best keto ice cream, Brevelle ice cream recipes, copy cat Haagen Dazs ice cream, Cuisinart ice cream maker, diabetic ice cream recipe, easy keto ice cream, fat bombs, Haagen Daz caramel ice cream, Haagen Daz ice cream recipes, Haagen Dazs copy cat ice cream recipe, home made ice cream, how to make keto ice cream, ice cream recipe, Keto caramel ice cream, keto caramel sauce, keto dessert, keto diet, Keto frozen desserts, keto haagen-dazs ice cream, Keto ice cream, keto recipes, ketogenic ice cream, Low carb caramel ice cream recipe, low carb ice cream, Salty caramel recipe, Sugar free caramel sauce, Sugar free ice cream recipe
Leave Comment

or cancel reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

  • author By Angela Wilkes
  • GET YOUR FREE INTERACTIVE
    E-COOKBOOK

    • Already have an account? Sign In »
    • Lost your password?
  • Cuisine: American
  • Category: Desserts
  • Created: June 14, 2019

Translate Traducir
Oversætte übersetzen
번역 vertalen
翻訳する

Similar Recipes
  • Victoria Sponge Cake
  • Keto Butter Cookies, Christmas Tree and Teddy Bear
  • Cranberry Orange Custard Pie
Archives
  • March 2019
  • October 2018
  • November 2017
  • May 2017

All rights reserved © Angela Wilkes 2017-2022 Privacy Policy

Translate »