Ice Cream (YouTube raw video)
I had to re-record the ice cream stream, so here’s Ice Cream Revisited:
Ice Cream (keto)
Equipment
- Mixing bowl
- Hand mixer
Ingredients
- 2 cups heavy whipping cream
- 1/4 tsp salt
- 1/4 tsp xanthan gum (optional if you expect to consume within 1 day)
- 1/2 cup powdered sweetener ( see notes below about what to use )
- 2-3 tbsp vodka
- 1-2 tsp flavouring
Instructions
- The bowl and beaters should be chilled to 40F, perfectly clean, and bone dry.
- The heavy whipping cream should also start off at 40F.
- Start whipping up the cream on low speed, until you see the cream starting to increase in volume.
- Add everything else in order everything other than the vodka and flavouring in the metal mixing bowl, and keep whipping.
- When everything is incorporated, add the vodka and flavouring.
- Keep beating until soft peaks form, and the volume of the mixture has increased by at least 50%
- Transfer to freezer-safe container, pop in the freezer, and wait at least 4 hours before serving.
Notes
There’s a lot of adjustments needed depending on the flavouring, but this base recipe is as simple and easy as I can make it.
Notes about beating whipping cream:
curled peaks when lifting beaters = soft peak
(this is where we want to be for ice cream).
stiff peaks when lifting beaters = firm peak
keep beating = butter
I find best results when I leave the mixture in the metal bowl, cover with clingwrap, and put that in the freezer. You can also transfer to freezer-safe containers, but I recommend you do that after it’s frozen).
The recipe really is this simple, you don’t need an ice cream churn, you don’t need a salted ice bath, you don’t need to make a custard with egg yolks (French style), you don’t need to keep stirring up the ice cream as it’s freezing.
You’ll need to take notes for each of the flavourings you use as they all have a different flavour concentrations, amounts of water, etc.
Whipped Cream
Ingredients
- 1 cup heavy whipping cream
- 1 tbsp powdered or confectioner's sugar (allullose or erythritol for keto)
- 1 vanilla bean or 1 tsp vanilla extract
Instructions
- The bowl and beaters should be chilled to 40F and completely dry.
- The heavy whipping cream should also be at 40F.
- Start the hand mixer on low, and start whipping the cream until it starts to increase in volume.
- Add the rest of the ingredients, speed up the mixer, and keep whipping until hard peaks form.
Notes
Instant chocolate mousse
Ingredients
- 1/2 cup heavy whipping cream
- 1 tbsp cocoa powder (heaping tablespoon)
- 1 tbsp sugar, berry or powdered is better (allulose or erythritol for keto)
- 1 pinch salt
Instructions
- Put everything into a jar with a lid. The jar needs to be at most half full.
- Shake like crazy, until things stop moving inside the jar.
- You could also just whip this up with a hand mixer in a bowl.
and the fun part – live test of new mousse recipe I found
2 tbsp cream cheese
1c whipping cream
2 tbsp lemon juice
1 tbsp powdered erythritol (heaping)
1 tsp vanilla extract
hand mixer, whip it up, that’s it
can sub extract for lemon juice?
How is this different than a no-bake and crustless cheesecake? Great question. Let’s find out!
results – I did not care for it. Needed twice as much cream cheese and sugar, and even then, it wasn’t awesome.
Emote of the day: GivePLZ NomNom TakeNRG