Low Carb Peanut Butter Chocolate Ice Cream Recipe

Ingredients

3 cups of cream

1/2 cup cocoa

4 egg yolks

4 big eggs

1 cup peanut butter

3/4 cup erythritol or similar artificial sweetener [blue agave is also effective!]

2 teaspoons vanilla extract

a little Jewish salt

1/4 cup of odorless/unsweetened almond milk

Mix 2-3 teaspoons of gelatin with 3-4 tablespoons of water [optional]

2 ounces of chopped extra sugar [90%] chocolate or chocolate chips [optional]

4 tablespoons of MCT oil or 2 tablespoons of vodka or 1/4 teaspoon of xanthan gum [both choose to reduce the coolness]

Note: You may need to use sweeteners and cocoa ratios to appease your personal preferences. However, the basis of cream, milk and eggs will provide consistency. MCT oils, vodka and xanthan gum are common choices to reduce the coolness and hardness of frozen, while gelatin also helps to keep the ice cream soft by adding some richness and cream to the texture. However, if you don't have these ingredients on hand or you think it's superfluous for the preparation process, be sure to exclude them, especially if you plan to eat ice cream sooner or later.

preparation

Set up an ice bath [a bowl of ice water]. Stir the egg yolks, eggs, sweeteners and vanilla extract together in a separate bowl [slightly smaller than the ice bath bowl].

Put the cream and cocoa in a small saucepan and boil over medium heat. Add half of the cream mixture to the egg and mix well. Reduce the heat to medium to low and then pour the contents of the bowl back into the pan. Stir with a spoon for 10-15 seconds and then remove from the heat source. The mixture should be thick enough to cover the back of the spoon, but if the egg solidifies, then it is overcooked and will not work.

Return all the mixture to the bowl and place it on top of the ice bath. Stir in salt, almond milk and peanut butter. This is the step you need to stir in MCT oil, vodka or xanthan gum and/or gelatin [with water].

The mixture was allowed to cool to room temperature for 1 hour.

Pour the contents into an ice cream machine and stir according to the manufacturer's instructions. Stirring usually takes 30-60 minutes. If chocolate is added, the ice cream mixture is folded after it has been stirred.

It can be supplied immediately or frozen into a container. Freezing will make it a little stronger, but if it freezes for more than a few hours, it will take 10-20 minutes to soften.

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