- Ice cream maker
- 1½ cups half and half
- 1½ cups heavy cream, divided
- 1/2 cup liquid allulose (like Wholesome brand)
- 1/4 tsp sea salt
- 1½ cups (35g) packed fresh mint leaves
- 5 large egg yolks
- 1/2 tsp peppermint extract, optional
- 1 (3oz) sugar-free dark chocolate bar, finely chopped (like ChocZero)
- In a medium saucepan, combine the half and half, one-third of the heavy cream, and all the allulose, salt, and mint. Warm over medium-high heat until steaming hot with small bubbles around the edges; do not boil. Remove from the heat, cover, and let infuse for 1 hour.
- Strain the infused cream through a fine mesh strainer set over a bowl, then firmly press down on the mint with a rubber spatula to extract the maximum amount of mint flavor and color. Discard the mint. Pour the strained cream mixture back into the saucepan, then reheat over medium heat just until steaming.
- In a medium bowl set in a coiled kitchen towel to prevent slipping, whisk together the egg yolks. Very slowly pour about one-third of the just-steaming cream into yolks, whisking constantly, to gently temper the yolks. When combined, pour the warmed yolk mixture back into the saucepan with remaining infused cream. Stir the custard to combine.
- Make an ice bath by partially filling a large bowl with ice and cold water. Set a slightly smaller bowl within it so that it easily rests in the water without getting the inside of the bowl wet. Pour the remaining heavy cream into the smaller bowl, then set the mesh strainer over the top. Set aside.
- Stirring constantly, cook the custard over medium heat until it’s as thick as a thin gravy or reads around 170°F (75°C) on an instant-read thermometer, 2 to 3 minutes.
- Immediately pour the mixture through the mesh strainer set over the iced cream. Stir the mixture while it’s nestled in the ice bath until cool, 4 to 5 minutes.
- Refrigerate the mixture for at least 6 hours, preferably overnight, then freeze it in your ice cream maker according to the manufacturer’s instructions.
- Transfer the churned ice cream to an airtight storage container and freeze it for 3 to 4 hours before serving.
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Can’t wait to make, but what can I use to make this dairy free as well?
Great recipe… and for those without an ice cream maker. Uhmmm, it clearly states “Equipment: Ice cream maker” … ABOVE the ingredients.
A much better option than buying very questionable keto ice cream products.
Thanks, John. We agree.
Sounds delicious! I want to make it now!
What would be the equivalent amount of granulated or powdered allulose?
I have both of those on hand right now, I don’t have liquid. 🙂
Have not tried this yet but looks delicious. Allulose has considerable amount of total carbohydrates (1 tsp = 4 carbs) so not sure why your macros lists only have 3 total carbs (and 3 net carbs).
Hi Heidi- that’s 4 total carbs. It has zero net carbs because allulose is not metabolized and therefore causes no increase in blood glucose or blood insulin levels
I was eager to try this recipe, reading all of the ingredients and instructions, picturing myself making this, until I got to the end where I’d transfer everything to an “ice cream maker”. Any way to make ice cream without an ice cream maker?
For this specific ice cream recipe, there is no other option besides using an ice cream maker.
I am leaving this 5 star review to balance out the 2 star review that was left by the person who never even made this recipe. Your lack of an ice cream maker does not warrant a poor review. This recipe looks solid and delicious! A million times better than the trash ingredient Keto ice creams at the store.
Thanks, Matt. Appreciate the vote of confidence.