Description
Keto-friendly coffee ice cream delights dessert enthusiasts with rich, creamy goodness. Smooth espresso notes and silky texture make this low-carb treat a perfect indulgence you’ll savor without guilt.
Ingredients
Scale
- 5 large egg yolks
- 360 ml (1½ cups) unsweetened almond milk
- 240 ml (1 cup) heavy cream (double cream in the UK)
- 120 ml (½ cup) sugar-free vanilla syrup
- 2 tbsps instant coffee (regular or decaf)
- 1 pinch sea salt
Instructions
- Egg Base Preparation: Whisk egg yolks, vanilla syrup, and sea salt in a medium bowl until smooth and pale yellow.
- Liquid Infusion: In a saucepan, blend almond milk, heavy cream, and instant coffee. Gently heat to near-simmer, stirring occasionally, then remove from heat.
- Temperature Equilibration: Gradually stream hot cream mixture into egg yolk blend, whisking continuously to prevent curdling.
- Custard Development: Return combined liquid to saucepan, cooking over low heat and stirring until custard reaches 76°C (170°F), approximately 3-5 minutes. Immediately remove from heat source.
- Chilling Phase: Seal custard in container and refrigerate for 4 hours, ensuring temperature drops below 4°C (40°F) for optimal consistency.
- Churning and Freezing: Pour chilled mixture into pre-frozen ice cream maker bowl. Churn according to manufacturer’s instructions until achieving soft-serve texture, typically 20-25 minutes.
- Final Solidification: Transfer churned mixture to freezer-safe container, allowing complete solidification before serving for a firm, creamy low-carb keto coffee ice cream.
Notes
- Prevent Egg Scrambling: Temper the hot cream mixture into eggs gradually and whisk constantly to avoid curdling, which would ruin the smooth ice cream texture.
- Temperature Precision Matters: Use a kitchen thermometer to monitor custard temperature; overheating can cause grainy or scrambled results, so remove from heat immediately at 76°C.
- Chilling is Crucial: Refrigerate the custard base for at least 4 hours to develop deep flavors and ensure proper freezing consistency in the ice cream maker.
- Freezing Technique: Allow the churned ice cream to fully solidify in the freezer for a perfect scoopable texture, typically requiring 2-3 hours after initial churning.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Desserts, Snacks, Drinks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 305
- Sugar: 1g
- Sodium: 60mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 205mg