Allulose Ice Cream
Be sure to give this ice cream a better name! Add your favorite chunks or swirls such as Oreos or if you'd like to keep it sugar free, sugar free chocolate melted with a little coconut oil.
Servings 8 pints plus a little more
Calories 160kcal
Cost 5
Ingredients
- 3 tbsp. cream cheese, softened (42 grams)
- 2 cups whole milk (480 grams)
- 4 tsp. cornstarch (10 grams)
- 1 ¼ cups heavy cream (280 grams)
- 1 cup allulose (see note about using sugar) (200 grams)
- ¼ teaspoon salt
- 1 ½ tbsp. honey or corn syrup or agave or maple syrup (30 grams)
- 2 teaspoons vanilla bean paste or vanilla plus more as needed**
Instructions
- Put the cream cheese in a microwave-safe mixing bowl and soften it by heating for 10 seconds. Stir it well, making sure it's very soft.
- In a small bowl or custard cup, stir together the cornstarch and 2 tablespoons of the milk to make a slurry. Set aside.
- Add the remaining milk to a large pot. I use an 8 quart pot which is overly large, but it helps prevent boil overs. Along with the milk, add the cream, allulose and salt.
- Bring to a boil over medium high. Once it's at a boil, maintain a rolling boil for 4 minutes, keeping a close eye on it and adjusting heat as necessary to prevent a boil over. You can give it a stir occasionally if you need to. It should be a steady, rolling boil, and you should start to smell the cooked milk. Please don't skip the 4 minute boil.
- Remove from heat and whisk in the cornstarch mixture. Return to the heat and bring to a boil again, still being mindful of boilovers and whisking just until thickened, about 2 minutes. It won't be as thick as pudding, but more like a thin gravy or white sauce.
- Remove the pot from the stove. Measure out about ¼ cup of the hot milk and add to the softened cream cheese. Whisk until smooth, then gradually whisk in the remaining hot milk mixture. Let cool just slightly and stir in the honey (or syrup) and vanilla.
- Now it's time to let it cool down and you have some options. You can quick cool it in a tub of ice water or just let it cool in the refrigerator. I typically do a combination of both. Submerge the bowl in a larger bowl (I use a wok) and let sit, whisking often, for 20 minutes. Cover, then transfer to the refrigerator until it is chilled. The ice bath should give you a good head start so the custard should be cold within two hours.
- Pour mixture into an ice cream maker. Churn according to manufacturer directions. Towards the very end, add brownie chunks or any other add-ins.
Notes
If using sugar, you'll only need ⅔ cup or about 130 grams.
Nutrition
Serving: 0.5cup | Calories: 160kcal