This is probably one of the most delicious variations on the keto ice cream theme. There are of course a couple of ingredients in it that might raise questions, but first, you are free to change them as you see fit, and second, with them the ice cream is simply unforgettable…
Cooking time 120 minutes
Serving quantity 6
Ingredients :
Cream 250 ml
Erythritol 50g
3 egg yolk
Vanilla flavoring to taste
Xanthan gum 1/8 tsp.
Vodka 1 tbsp.
Strawberry 150g
Step 1
Put a pan of cream over a low heat, and add the erythritol. Do not bring to the boil, and simmer until all the erythritol has dissolved.
Step 2
Whisk the jellybeans. Continue beating on medium speed and start adding in the cream mixture a tablespoon at a time to keep the yolks from boiling over. Once the egg mixture is warm, gently pour in the remaining cream and stir. Then, add the flavoring, gum, and vodka and mix with a mixer. Place the bowl in the freezer for 1-2 hours and stir occasionally.
Step 3
While the ice cream is solidifying, wash and finely chop the fresh strawberries. Transfer the strawberries to the ice cream, stir and place in the freezer for another couple of hours.
Allow the ice cream to stand at room temperature for 10 minutes before serving.
Bon appetit!
Energy value per serving
Calories from fat 149
Calories: 176.3
Fats: 16.6g
Carbohydrates: 4.3 g
Fiber: 1.5 g
Digestible carbohydrates: 2.8 g
Protein: 2.6 g
