LOW CARB LIQUORICE GELATO ICE CREAM
Prep time
Cook time
Total time
Smooth, luscious, Italian-style gelato for liquorice lovers.
Author: Antya - staging.queenketo.com
Recipe type: Ice Creams and Ices
Cuisine: Ketogenic. Low Carb. LCHF. Sugar Free. Grain Free. Gluten Free.
Yield: 500g
Ingredients
- 1 large egg
- 50g allulose (U.K. supplier HERE)
- ½ tsp pure stevia powder (U.S. option HERE)
- 220g Arla lactose-free whole milk or equivalent
- 220g whipping cream
- 1 tsp gelatine powder (U.S. option HERE)
- 5g inulin (U.S. option HERE)
- 20g (2.5) unsweetened Italian pure liquorice sticks (U.S. option HERE)
- ⅛ tsp liquorice essence (U.S. option HERE)
Instructions
- stir gelatine in 100g of the milk and leave to bloom.
- whisk whole egg with sweeteners; combine with bloomed gelatine.
- crush the liquorice sticks, then pulverise in a coffee/herbs mill (U.S. option HERE) or mortar and pestle.
- pour whipping cream, 100g milk, inulin and pulverised liquorice into a small, heavy-base saucepan over medium-high heat.
- use a manual whisk to stir the mixture until it turns brown as the liquorice melts (reduce heat so as to prevent boiling/simmering).
- slowly pour the hot cream over the egg/sweetener/gelatine mix, while continually whisking.
- transfer it back to the saucepan and place it over medium-high heat; whisk often and remove the saucepan from heat source as soon as you see tiny bubbles appear all around the perimeter.
- add liquorice essence and leave to reach room temperature, then transfer to the fridge for 30 minutes or freezer 10 minutes.
- give it a good whisk, turn on your ice cream churning machine (U.S. option HERE) and pour it in.
- stop churning after 15-20 minutes when the gelato becomes a stiff cream (the blades will struggle to turn).
- transfer to a suitable container, seal and freeze to your desired consistency - about 20-30 minutes.
- should your gelato turn solid, let it thaw in the fridge for 1 hour or at room temperature for 20-30 minutes.
Notes
If you find allulose difficult to source, you can use “icing ’sugar’ (U.S. option HERE, or Make your Own).
Arla lactose-free milk is replaceable with British/U.S. (35% fat) whipping cream (same carbohydrate content).
Liquorice essence is optional. It intensifies the overall flavour, so it’s a matter of personal taste preference.
100g = 1 scoop
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales (U.S. option HERE).
Arla lactose-free milk is replaceable with British/U.S. (35% fat) whipping cream (same carbohydrate content).
Liquorice essence is optional. It intensifies the overall flavour, so it’s a matter of personal taste preference.
100g = 1 scoop
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales (U.S. option HERE).
Nutrition
Serving: 100g Calories: 208 Fat: 20g Net Carbs: 4g Protein: 3.5g
Recipe by at https://staging.queenketo.com/low-carb-liquorice-gelato-ice-cream/