Full Recipe card (with nutrition info): www.blacktiekitchen.com/recipes/keto-ice-cream Sign up for the Keto Ice Cream Masterclass: www.blacktiekitchen.com/keto-ice-cream-masterclass
Christine LaValley The condenser model is pricey, but I absolutely love it! A lot of my cooking is on a whim when I get a chance - so having to freeze the bucket beforehand was going to be problematic - especially when running through a bunch of test batches!
@@ChristineLV here in Canada, they are at Williams restaurant Supply, Windsor, Canada. Mine was $350.00🇨🇦 Worth every penny. There is NEVER room n the freezer for that cylinder… I have had three of those!
OK I doubled the recipe and kept the amount of locust bean gum the same since it seemed almost too creamy and melted too soon. Then I used Watkins Baking Vanilla instead of vanilla extract and the result was jaw dropping! It had just the right creaminess when scooping directly from the freezer and held it long enough to eat a reasonably sized serving. The vanilla flavor was like nothing I've ever experienced before. It does have sugar in it, but I suspect it is not very significant given the total volume of ice cream produced. I also added a heaping teaspoon of sodium ascorbate so you get a significant amount of vitamin C with each serving. This is for my dad who is 98 yrs old and is struggling with a flare up of diabetes since about the ONLY thing he would eat is ice cream! So this recipe is literally saving his life!! It is also very enjoyable for everyone else in the family, especially with the amazing baking vanilla flavor!
My gums be lackin, yo. I hope these come wrapped in cartoons. I might have to try this. Not usually a whey protein person....but I am an ice cream person.
Some tips for making ice cream soft is the addition of allulose but most importantly salt. The addition of salt in an ice cream recipe is not only a flavor enhancer it also keeps the ice cream from getting hard in the freezing process. Love watching you, you are such a hoot! Thank you for all the hard work that you put into your recipes to make them tasty!
This turned out phenomenal and even beyond expectation! I couldn’t find pasteurized eggs, so I mixed the two yolks with 1/2 cup of the cream and slowly heated it to 160 F with constant whisking, then took it off the heat and added the rest of the cream to cool and and then strained, then added to the recipe when you mention adding the cream. I haven’t done a side by side comparison with using raw eggs, but I got the impression that the cooking may have thickened the base a bit and made the ice cream even creamier!
Holy hell, I thought something was wrong with my ears, or my speakers, or my computer, or SOMEthing. Then Baby Yoda popped in and I realized it was your video. lol
Cool always looking for new ways to make. This is my go to recipe. 2 cups heavy cream 1 cup almond milk unsweetened 3/4 to 1 cup allouse (Adjust to taste) 1 tbls vanilla Mix with mixer. Add to ice cream maker bowl, then run for 30 minutes or until it's done. Good base for any flavor. Allouse keeps it scoopable.
Bought the ice cream maker, (Cuisinart but the cheap version), followed the recipe exactly and what do you know?....the BEST keto ice cream I have ever had!!!! A million thanks from the bottom of my diabetic heart!
OMG this recipe is amazing!!!!! The texture….so smooth with the right chew. And no ice crystals. I’m floored. Hats off to you Denis. So much respect for the great work and content you are sharing with the community!!!!
If you have a sous vide immersion circulator, 75 min at 131°F pasteurizes eggs. Dunk in ice water to cool, then refrigerate until needed. I do a half dozen at a time. Solves the salmonella problem for mayo and ice cream.
Ice cream is in the machine..and OMGosh..this is delicious! Just tasting the drippings in the container..this tastes just like regular..even better than a lot of regular store bought ice-cream! I could cry!
Duuuude, I am shocked at how perfect this was! I missed ice cream so much. Thank you, this was amazing and I will never settle for store bought keto ice cream again. I went a little extra and added some keto cookie dough balls and keto chocolate chips and it was divine!
Awesome! Yeah - this is only a base and can work for all sooooorts of flavors. One good change is to used flavored protein powder (and remove the liquid stevia)
I’m not sure how many test runs of the ice cream it took for you to get to this recipe but I thank you. I’m going to hide this at the bottom of the freezer then sneak away and hide in the bathtub to eat the next bowl when no one’s looking. I’ve tried this with my skeptical non-keto brother and he couldn’t hide the joy on his face with the first spoonful. He’s picky. This a home run. You are very clever as you introduce new ways to connect and learn. If the community hasn’t thanked you lately for your energy and creativity, here’s a high five from me. There are kajillions of channels that can blast through content (#shorts) but I know that when you deliver a recipe, you’ve agonized about every detail, bought the cow… #theworldneedsmoreofyou
First time make your receipt for ice cream and just waiting forward to the final results😊. The wet ingredients tasted fantastic. Ice cream and chocolate are weakness. Thank you for your video my husband and I really enjoy your videos. Kudos
I did this recipe without egg yolks. And added two tablespoons of cocoa powder (chocolate ice-cream). Turned out great - best ice-cream I've ever did: no weird aftertaste, ice-cream soft and scoopable. Not sure what would have the egg yolks added to the result but sure not messing with salmonella.
Wow I've been impatiently waiting for this second part and you never fail me! Great episode and will absolutely love to see more ice cream recipes on this channel!
Hello Dennis, I tried this recipe as written a couple of months ago. It is AAAAAAmazing. I have used it as a base recipe to change up the flavours, and it is indeed the best. I simplify the process by mixing the first few ingredients in my Ninja Blender, and then pour into my frozen drum of the ice cream maker. I have used strong coffee to make a coffee ice cream instead of the water. I have found though that the amount of allulose has been toooooooo sweet, so I cut that to half. But I have to say, the finished product is ice cream heaven! Thank you so much for your recipe.
Fabulous recipe. Tried this tonight and it did not disappoint. Everything it promises and more. Thank you so much. Truly the first non gimmicky and easy keto ice cream that can compare and even beat many regular ice creams.
I just pulled a small container of this ice cream from the freezer at -4F and am just blown away at how soft and creamy it is!!! It just blows Rebel completely out of the water!!
Now it's time to add another ingredient I'll only use for one recipe ever to my cabinet. Welcome LBG! Also, super excited go make this. It looks incredible.
@@BlackTieKitchen I made this, and it blew me out of the water. WHAT IN GOOD GOD. WHY DOES IT TASTE LIKE ICE CREAM. But it got this itchy sensation in my throat after eating a scoop of it. Any advice on why that it is? I think the only think that was different was I used Madhava Allulose, which I think is a Allulose Monkfruit blend.
The most wonderful vanilla ice cream ever. Made it home using your wonderful recipe. Perfect for someone prediabetic or someone who just wants to make wonderful ice cream at home. It really works! We did buy a freezer bowl and that made it even better.
YOU ROCK! We can add your caramel sauce from the Panna Cotta recipe. Woo Hoo! Keto ice cream recipes I have tried are always crystallized, even with ample vodka additions. Thank you Dennis.
Who are you? Some kind of genius? I finally got everything needed to make this ice cream and WOW! Best Keto ice cream, by far! Took me longer this first time, but certainly wasn't difficult and I'll be making it often. Need to experiment with add-ins and flavors now. So excited! Good ice cream was something I had a hard time giving up (and honestly, was my occasional splurge). Now I can enjoy it often!!! Thank you so much!!!
I made this recipe over the weekend. Really delicious. I allowed it to chill in the freezer overnight and the consistency was perfect. Definitely the best Keto ice cream I’ve made. Thank you so much for working on developing this recipe.
Just WOW! I had tried many keto ice creams both from the store and home made and this is BY FAR the best that I've tried. I was really hopeful that at last someone had made a keto ice cream that didn't turn into a block in the the freezer and you delivered. My wife was eating some chocolate Haagen-Dazs and tried this and said it was some of the better ice cream in general that she had had. I have made this with the additional of strawberry extract and with peppermint extract plus Lily's chocolate chips (I used both their milk chocolate and their new mint chocolate chips). The mint cholate chip ice cream is amazing and combined with an Enlightened sugar free sugar cone leaves little to be desired. This is a massive winner.
Sign me up! I am not much of cook, I am diabetic type two my partner and I are basically on keto or just about eat anything that’s keto friendly I have wondered about making my own ice cream and after watching this video I am going to do some. I was actually in the ice cream shop yesterday they had strawberry cookies and cream ice cream yeah it wasn’t keto friendly but OMG was it good I gotta figure out how to make that thanks for your videos your new fan!
That icy stare you got from Chicken helped to make your ice cream perfect for sure! Now I have to locate and obtain some LBG - hopefully I get similar results to yours using my new Creami 💗
Made this recipe yesterday. Excellent. Stuck the batch in my deep freezer to make sure it froze fast. I also made chocolate today. Only thing I substituted was 50g of Ghirardelli Dutch cocoa instead of the whey, and I used my vanilla stevia drops. And I added two 1/4 teaspoons of instant coffee. Rich chocolate taste. Paired with Serious Keto's caramel sauce is really good... Only difference between your batch and mine, visibly from your video and my hands on, was mine was not pourable out of my ice cream makers bowl? But it doesn't seem to have any issues. Thank you for your work on this. So much better than the store bought stuff, and I can't wait to start adapting this base for other flavors.
It gets very scienc-y when you get to the point of transferring from the bowl to the freezer (something ill cover in my masterclass). Another thing you can do for chocolate is replace the whey with chocolate protein powder (and omit the stevia). Im glad you enjoyed it and I know Steve will be glad to know his caramel sauce is getting made as well!
To go from the previous ice cream video to this, very cool to see the experimentation and progress made. Amazing you were able to make such a great keto ice cream! Signed for the masterclass :)
Thanks Ryan! yeah - it's been the better half of 3 months of constant experimentation. Ideally I would have had this figured out for summer but... what can ya do lol
I had a Black Tie Kitchen day, pizza for lunch and ice cream for dessert. I can’t tell you how good this is! I even sacrificed a vanilla bean, in the hopes that I wouldn’t mess up the recipe and waste it. No worries and am looking forward to your Ice Cream Master Class! I hated chemistry in high school but if I knew about food chemistry I would have loved it, better late than never 😊
Thanks! Yeah - Ive learned that the reason we end up hating specific topics in school is because they werent taught with interesting subjects. I remember our physics teacher telling us how we could use physics to determine all sorts of things - such as ramp heights, etc. Definitely kept our attention!
It's what I'm planning for the master class- things like how erythitrol only has a 49% solubility rate at STP in water which is why it can never work for ice cream as a main sweetener. Or hydration levels of locust bean gum at certain temperatures, etc!
I own the same Cuisinart ice cream maker that you do! But, priceless was the look on the face of the salesman when I told the ice cream maker is for a weight loss diet! Yum! I do prepare single servings of ice cream and due to the fact the volume of liquid in the aluminium bucket is smaller….. it is ready to eat right away! Indeed, your three hours are torture! Gladys, Toronto🇨🇦
but I make one serving at a time. It comes out exactly like Haagen dasz! Mouth feel, richness and all! It is just egg yolks, butter Mct oil, stevia powder and flavouring. Jamoca almond fudge is best. It is a Chocolate base ice cream with 1/3 tsp instant coffee and chopped roasted almonds added! Due to the fact I prepare 1 serving…I never have freezing solid issues. It is serving hard right out of the cylinder…. Churning 15-18 minutes. Works with any flavour. Lemon is also spectacular. Lemon juice and grated rind of 1 lemon. In the USA, naturesflavors.com sell flavourings especially for ice cream. You videos are great. I am a new member. @@BlackTieKitchen
Lol I did the same - even the Oxo container for mixing ingredients! Waiting on allulose - everything else is ready! I did also order some cacao powder for chocolatey indulgence... and will try some unsweetened coconut into the vanilla base for further experimentation! Am so excited - I just love me some ice cream!
@@Gypsy217 Allulose supposed to come in tomorrow. I already have mixing bowl & beaters etc in freezer. Can't wait - I've been soooo loooong without ice cream, it's criminal! Will probably eat the whole thing in one go - if I can hide it from hubby dearest! 😁
The problem is that allulose isn't available in Europe, it hasn't been approved for food safety. I've tried a recipe with Xylitol this weekend but it gave me 5 Holy shits.
I believe the EU is slower on approving things, and considering it is rather new, theyre still in the process. But dont quote me on that. www.iconfoods.com/international-allulose-regulations/
@@BlackTieKitchen This is my absolute go to recipe - I've doubled the recipe, added nut butters - hazelnut being my fave flavour - and it WORKS every single time. It is idiot proof. Congrats on such an awesome recipe.
Yeah, the cooking method takes a bit longer and requires more attention - especially with the addition of the gums. This short circuits a lot of it as a compromise!
As someone who likes science I appretiate the information of how keto icecream is formed & keeps its creamy integrity. Cant wait to try it even though I have the traditional churn icecream with the handle so its a bit of a workout 😅
I made ice cream salted caramel, but the ingredients were a bit different. I used cellulose with a combination of vodka it made the ice cream creamy, rich, and yummy. I also didn't have a machine the Cuisinart is the ideal machine I wanted to get.
I made this today and it was wonderful. Creamy and delicious!!! I am making your slow cooker beef again tomorrow…another fantastic recipe. Thanks for all you do!
I made Rocky Road ice cream from I don't sugar coat's channel but I modded the recipe to include the 3 gums. It was so so creamy. My favorite keto Ice Cream was Rocky Fjord by Nick's but it seems to have been discontinued. So I did a Thanos and said "Fine, I'll make it myself!" so glad I did.
I had to learn the hard way (get it?) to switch to Allulose, and I stopped using guar and xanthan gum entirely, didn't like the goopiness. But I still have managed to keep it wayyyy simpler than this and my ice cream is also pretty darn smooth out of the freezer: - 1 C Heavy Cream - 3 tbsp allulose (or blend w/ monkfruit or stevia) - 1tsp vanilla extract (or any other flavor extract. The alcohol helps keep it smooth) - I almost always include about 1/4 c of add-ins (smashed fruit, chopped pb cup, you-do-you!) - I use the method of shaking a wide-mouth mason jar. Good shake-weight work out, and I get to listen to ~2 Beatles songs per jar. I've been able to freeze mine for weeks, and it still comes out perfectly tasty and smooth. No gums, no egg yolks, no ice cream maker. That said, I'm definitely convinced the recipe in this video would top mine in a contest. But in a pinch? On a budget? I've been happy with mine for about a year now. Haven't missed Rebel/Enlightened at all.
@@BlackTieKitchen I finally got around to trying your recipe, and it turned out pretty much exactly as you described in your video. I used a Ninja Creami after freezing, instead of a standard ice cream maker, and the texture was really smooth. I'm converted. Well done, sir.
Dennis, hi! Tonight I just ate a serving of my first batch of vanilla ice cream, from this recipe. It was so amazing and delicious! The texture and flavor are so good! I had my very picky non-keto daughter test taste it, and she said that she can’t detect that it isn’t just regular ice cream! I’m blown away, and really excited! It took a few weeks for me to pull together the special ingredients and to wait patiently for my birthday, so I could get the ice cream maker. But it was well worth the wait. Good job on this recipe! I can’t wait to see more flavors to come.
@@BlackTieKitchen , Hi Dennis, I’m just following up on this comment thread. I have made your basic keto vanilla ice cream recipe multiple times now. I love it! It always scoops very nicely right out if the freezer. The taste and texture are so good! I add various toppings to get a variety of different flavors depending on my mood. I was wondering how your idea for ice cream academy is coming along? Are we getting anywhere close to ice cream 102?
I also substituted 1 can of coconut milk coconut milk for 1 cup cream in the recipe and used a coconut extract instead of vanilla. But the consistency is more "icy' and hard. I'm not sure what to do with this. The MCT oil in coconut milk is REALLY good for people with Alzheimers. It is an alternate fuel source for the brain and can help restore short term memory.
You might consider doubling the LGB and adding a tablespoon of vodka to help keep texture smooth. It might be a bit of an experiment here or there - try half the coconut milk and half the cream, and adjust as needed. Don't omit or skimp on the salt! Let us know how it goes, when you find that golden spot!
I received all the gums today so I immediately made this recipe. Very good, I love every thing about this recipe. Well done !!!! I also subscribed for the ice cream course. Can’t wait 🤞🏻🍨
I tried to convert it into a dark chocolate ice cream, inspired by Serious Eats' "Darkest Dark Chocolate Ice Cream Recipe". I added ¼ cup of chocolate powder and ¼ cup more heavy cream. Plus ½ bar chopped 100% chocolate at the end of the churning process. It was delicious and super creamy once in your mouth. But interestingly right out of the freezer (0ºF / -18ºC) it was a pretty hard block. No crystals at all though! I am going to try your suggestion of using chocolate protein powder and less chocolate powder. I hope you will come up with a dark chocolate version as good as your vanilla ice cream soon!
Im guessing that it being hard had a little more to do with the extra heavy cream. Ive been playing a bit recently with some recipes and it reconfirmed my previous learning that 1g of allulose will drastically change things!
I just made your ice cream. Other than I used two whole eggs and I added peanut butter powder and chocolate chips I followed the recipe. I have a DeLonghi Gelato Maker (GM6000), so after 30 minutes it was kind of like soft serve. Tastes great. I'll have to see how it is after it's been in the freezer for a few hours.
Adding peanut butter powder and chocolate chips will likely keep it on the softer side as youve added a degree of sugar to it, which affects the consistency!
@@BlackTieKitchen I checked it this morning after being in the freezer over night and all is good. Firmed up to where it's like regular ice cream. I checked the label and the peanut butter powder is just peanuts and I used Lilly's chocolate chips that uses Stevia. So I don't think extra sugar was a problem. Anyway it worked, and I have a base to try other flavors. Thanks
I bought a Ninja Creami and your recipe works great using one pack of Keto Chow as the flavor. Depending on the flavor Keto Chow I use less or no vanilla, e.g. I don't put vanilla in chocolate ice cream.
I’ve been waiting to make this until I had all of the gums. I’m still waiting for that day so I just gave it a shot with what I had on hand because I always love ice cream. … Xanthum gum is the only one I had. The locust bean gum you said helps prevent ice crystals from forming as the product is taken in and out of the freezer… Mine won’t last that long! I also exchanged out the cold water for juice extracted from a bag of frozen raspberries, thawed. The resulting ice cream was absolutely heavenly. A rich red raspberry ice cream that I could hardly keep my spoon out of long enough to get it into the freezer. Thank you, thank you!
Really looking forward to making this once my LBG arrives! I have the cheaper model ice cream maker but it’ll do. Anything’s better than the old bucket and crank ice cream maker of my grandparents’ generation 😫
I remember those old crank ones - having to take turns lol. The cheaper model makers with the freezer bucket actually works better - typically gets the custard to where it needs to be in the time of 18-21 minutes where the compressor model takes roughly 22-26 mins! Just cant keep making batch after batch (which was something I needed for testing)!
@@BlackTieKitchen Good to know about the cheaper ice cream maker. I’ve made a couple of other recipes with it that weren’t worth the effort, gave up and shoved yet another lil appliance out of sight. Now that little gizmo is gonna earn its keep. Brain freeze, here I come 🥶
haha I hear ya! I had a friend once who had a machine to mix things into his ice cream (e.g. nuts, chocolate, etc). He never even used it and threw it away with the 'what was I thinking when I bought this' ---> THIS will not be the case with that ice cream maker!
If I’m gonna add another uni-tasker to my kitchen; ordering locust bean gum so I can make simple, excellent homemade keto ice cream, seems like a no brainer.
I was looking around, the locust bean gum might also be useful in making a sugar free, apricot jam (I would also use another sweetener instead of erythritol, because… crystals).
Dennis!! You did it! Fantastic work. I just got allouse in the mail yesterday. There was a recipe Steve, from Serious Keto has that used allouse sooo now I'm making both! Can't wait to try this. Thank you! Going to try the caramel sauce over it! Woot woot
My dad is 98 yrs old and about the ONLY thing he will eat is ice cream, milk and coffee. His diabetes has flared up again and he really needs to stop eating all that sugar! Ice cream is a big deal with the elderly with Alzheimers. A healthy ice cream is a pretty big deal for them!
I guess I'll have to acquire some locust bean gum. I've had some really good batches lately with guar gum, but I haven't combined it with other gums yet. Also, if you have an emersion circulator, you can pasteurize an entire dozen eggs (or more) at once without any risk of cooking them. It's definitely worth it if you're making frozen custard that calls for 10+ yolks.
Awesome recipe! I appreciate the vanilla base, let the flavonoid experimentations begin! One missing question from the future: does full fat coconut milk, all or in part, work too? Count me in for the master class, excellent idea. Please give us an advanced ingredient list (if different from current) & enough lead time to source our ingredients if it's a follow-along format. Be sure to include a fee Dennis, you deserve compensation for this work. Thank you, thank you, thank you.
Ive been working with the coconut milk in the vegan recipe and it requires a bit more work as it wont 'whip' like regular milk does. For the master class, my plan is to do it in a 'follow at your own pace' format, so you should have as much time as possible, but I will place any difficult ingredients to source as a disclaimer!
I've been experimenting with dairy-free - my last batch I used Bocha Sweet and it came out like a rock. Previous two batches I used Allulose and they turned out "okay enoughish". Now I can't wait to hear the "science" behind this! I'll keep on experimenting but now eagerly awaiting your vegan recipe!
The interesting part about the vegan version is... it's really dang good. It's actually been a good gateway to learning about the different things that make good ice cream since you dont have the creams and the eggs from a traditional ice cream! Im excited to share it once I nail it down!
@@BlackTieKitchen Yup - I've been trying to figure out how to make it more ... umm ... creamy. Also I've been using a Ziploc baggie in the freezer rather than an ice cream maker.
It had me drooling when you scooped some ice cream. It looked so good. And made me chuckle with unborn chickens lol. Awesome video. I may just invest in an ice cream maker 🤔
Just a note. If you use ENOUGH alcohol, for adults only, it stays soft! I decided to freeze the Pina Colada from The Low Carb Cocktail Guy and it worked great, so I moved on to others! Not to replace this awesome recipe!
Well I just came back to let you know I made the ice cream yesterday it’s been in the freezer 24 hours I took it out opened it up and it scooped like a champ wow and the taste amazing thank you for all your hard work! I just had to work out which was the dash in which was the pinch LOL
@@BlackTieKitchen yeah I couldn’t find my drop pinch Dash measuring set so I just had eyeball it turned out really good though. I’m so shocked I usually can’t do anything right! Can’t wait for the master class!! Maybe there’s hope for me yet🕊🙏♥️ 🍨
Full Recipe card (with nutrition info): www.blacktiekitchen.com/recipes/keto-ice-cream
Sign up for the Keto Ice Cream Masterclass: www.blacktiekitchen.com/keto-ice-cream-masterclass
Don't forget to pin this so it doesn't get lost in a sea of comments.
I have the freeze ahead ice cream maker. Works well, but I may spring for the condenser model.
Shannon Miller Thanks Shannon - I thought I had pinned it already lol
Christine LaValley The condenser model is pricey, but I absolutely love it! A lot of my cooking is on a whim when I get a chance - so having to freeze the bucket beforehand was going to be problematic - especially when running through a bunch of test batches!
@@ChristineLV here in Canada, they are at Williams restaurant Supply, Windsor, Canada. Mine was $350.00🇨🇦 Worth every penny. There is NEVER room n the freezer for that cylinder… I have had three of those!
You’re either a genius or a mad scientist, either way the keto community is grateful. Thank you
Thanks MIchele - but you forgot the third option: downright crazy 😂
Hi Michele! Glad you found your way over. ;)
@@irenefrom5248 thanks Irene, now I understand why you watch his videos, he makes me laugh and I love his finished product.
He’s both!
I’ve got lots of that egg white protein powder, can I use that to replace the protein isolate?
OK I doubled the recipe and kept the amount of locust bean gum the same since it seemed almost too creamy and melted too soon. Then I used Watkins Baking Vanilla instead of vanilla extract and the result was jaw dropping! It had just the right creaminess when scooping directly from the freezer and held it long enough to eat a reasonably sized serving. The vanilla flavor was like nothing I've ever experienced before. It does have sugar in it, but I suspect it is not very significant given the total volume of ice cream produced.
I also added a heaping teaspoon of sodium ascorbate so you get a significant amount of vitamin C with each serving. This is for my dad who is 98 yrs old and is struggling with a flare up of diabetes since about the ONLY thing he would eat is ice cream! So this recipe is literally saving his life!! It is also very enjoyable for everyone else in the family, especially with the amazing baking vanilla flavor!
And I just happen to have all of those gums... 😉
Your caramel sauce on this is a NO brainer! ❤️
you ever find yourself having to step back and think "i should open a food lab"? Because ive had those thoughts lol
Of course you do!! Making your caramel sauce this afternoon!! ❤️
My gums be lackin, yo. I hope these come wrapped in cartoons. I might have to try this. Not usually a whey protein person....but I am an ice cream person.
What's the difference between xanthum gum and locust bean gum?
Some tips for making ice cream soft is the addition of allulose but most importantly salt. The addition of salt in an ice cream recipe is not only a flavor enhancer it also keeps the ice cream from getting hard in the freezing process. Love watching you, you are such a hoot! Thank you for all the hard work that you put into your recipes to make them tasty!
Thanks!
This turned out phenomenal and even beyond expectation! I couldn’t find pasteurized eggs, so I mixed the two yolks with 1/2 cup of the cream and slowly heated it to 160 F with constant whisking, then took it off the heat and added the rest of the cream to cool and and then strained, then added to the recipe when you mention adding the cream. I haven’t done a side by side comparison with using raw eggs, but I got the impression that the cooking may have thickened the base a bit and made the ice cream even creamier!
Cooking will make it creamier - just most people arent willing to put in the time to do it. You, however, took the next step =)
I tried this but it seemed like the whisking stage failed even after like 15+ minutes of whisking for the level to "raise", did it raise for for you?
Holy hell, I thought something was wrong with my ears, or my speakers, or my computer, or SOMEthing. Then Baby Yoda popped in and I realized it was your video. lol
Cool always looking for new ways to make.
This is my go to recipe.
2 cups heavy cream
1 cup almond milk unsweetened
3/4 to 1 cup allouse (Adjust to taste)
1 tbls vanilla
Mix with mixer.
Add to ice cream maker bowl, then run for 30 minutes or until it's done.
Good base for any flavor.
Allouse keeps it scoopable.
Thanks for sharing! Glad that works for you 😁
Nolaman 1970 -yes thanks for sharing 👍🏻
Almond anything = oxalates = emergency room bills for me :(
Bought the ice cream maker, (Cuisinart but the cheap version), followed the recipe exactly and what do you know?....the BEST keto ice cream I have ever had!!!! A million thanks from the bottom of my diabetic heart!
You just made my day Julie 🥲
Pint Heavy whipping cream , 2 egg yokes and dash of vanilla . Whip in an iced pan till thicken , then freeze ...... enjoy !!!
I knew you would be the one to crack the ice cream delima. Can not wait to try this one as every other recipe I have tried of yours was a winner!
thanks! You'll have to report back how it turned out!
Thank you for developing a great recipe that doesn't require cooking a custard. Yea! More ice cream! More often!
Rum raisin?
Peppermint?
The possibilities are endless!
On behalf of all keto citizens I salute you!!!
Thanks Rebecca!
OMG this recipe is amazing!!!!! The texture….so smooth with the right chew. And no ice crystals. I’m floored. Hats off to you Denis. So much respect for the great work and content you are sharing with the community!!!!
Thanks! Glad you enjoyed it =)
I agree! ANd Watkins Baking Vanilla just took it to another level!
If you have a sous vide immersion circulator, 75 min at 131°F pasteurizes eggs. Dunk in ice water to cool, then refrigerate until needed. I do a half dozen at a time. Solves the salmonella problem for mayo and ice cream.
Yup. Thats one way to do it - I did it in one of my earlier videos (dont remember which one though lol)
Ice cream is in the machine..and OMGosh..this is delicious! Just tasting the drippings in the container..this tastes just like regular..even better than a lot of regular store bought ice-cream! I could cry!
Duuuude, I am shocked at how perfect this was! I missed ice cream so much. Thank you, this was amazing and I will never settle for store bought keto ice cream again. I went a little extra and added some keto cookie dough balls and keto chocolate chips and it was divine!
Awesome! Yeah - this is only a base and can work for all sooooorts of flavors. One good change is to used flavored protein powder (and remove the liquid stevia)
I’m not sure how many test runs of the ice cream it took for you to get to this recipe but I thank you. I’m going to hide this at the bottom of the freezer then sneak away and hide in the bathtub to eat the next bowl when no one’s looking. I’ve tried this with my skeptical non-keto brother and he couldn’t hide the joy on his face with the first spoonful. He’s picky. This a home run.
You are very clever as you introduce new ways to connect and learn. If the community hasn’t thanked you lately for your energy and creativity, here’s a high five from me. There are kajillions of channels that can blast through content (#shorts) but I know that when you deliver a recipe, you’ve agonized about every detail, bought the cow… #theworldneedsmoreofyou
Thanks Irene =)
First time make your receipt for ice cream and just waiting forward to the final results😊. The wet ingredients tasted fantastic. Ice cream and chocolate are weakness. Thank you for your video my husband and I really enjoy your videos. Kudos
Howd the final recipe turn out?
I did this recipe without egg yolks. And added two tablespoons of cocoa powder (chocolate ice-cream). Turned out great - best ice-cream I've ever did: no weird aftertaste, ice-cream soft and scoopable. Not sure what would have the egg yolks added to the result but sure not messing with salmonella.
You Sir are a delight. 😌
Thanks Amy!
Wow I've been impatiently waiting for this second part and you never fail me! Great episode and will absolutely love to see more ice cream recipes on this channel!
Thanks Mohammed!
Hello Dennis, I tried this recipe as written a couple of months ago. It is AAAAAAmazing. I have used it as a base recipe to change up the flavours, and it is indeed the best. I simplify the process by mixing the first few ingredients in my Ninja Blender, and then pour into my frozen drum of the ice cream maker. I have used strong coffee to make a coffee ice cream instead of the water. I have found though that the amount of allulose has been toooooooo sweet, so I cut that to half. But I have to say, the finished product is ice cream heaven! Thank you so much for your recipe.
Awesome!
I was juuuust looking for a recipe that included egg! Thank you! Your diligence is admirable and delicious (I assume, testing expected soon).
You have to let me know how it turns out =)
Fabulous recipe. Tried this tonight and it did not disappoint. Everything it promises and more. Thank you so much. Truly the first non gimmicky and easy keto ice cream that can compare and even beat many regular ice creams.
Yay!!!
So much miss your fun-filled cinematography Dennis.
I just pulled a small container of this ice cream from the freezer at -4F and am just blown away at how soft and creamy it is!!! It just blows Rebel completely out of the water!!
Now it's time to add another ingredient I'll only use for one recipe ever to my cabinet. Welcome LBG!
Also, super excited go make this. It looks incredible.
It's one ingredient where - a little bit is likely going to be a lifetime buy!
@@BlackTieKitchen not if you keep making the ice cream. :)
Or that 😂
@@BlackTieKitchen I made this, and it blew me out of the water. WHAT IN GOOD GOD. WHY DOES IT TASTE LIKE ICE CREAM. But it got this itchy sensation in my throat after eating a scoop of it. Any advice on why that it is? I think the only think that was different was I used Madhava Allulose, which I think is a Allulose Monkfruit blend.
Sounds Yummy, as soon as the bug gum arrives I'll be making ice cream.
The most wonderful vanilla ice cream ever. Made it home using your wonderful recipe. Perfect for someone prediabetic or someone who just wants to make wonderful ice cream at home. It really works! We did buy a freezer bowl and that made it even better.
Yay! Glad you enjoyed it!
Brilliant! Questions from the future is the best :)
thanks =)
YOU ROCK! We can add your caramel sauce from the Panna Cotta recipe. Woo Hoo! Keto ice cream recipes I have tried are always crystallized, even with ample vodka additions. Thank you Dennis.
yes! Let me know how it turns out!
Who are you? Some kind of genius? I finally got everything needed to make this ice cream and WOW! Best Keto ice cream, by far! Took me longer this first time, but certainly wasn't difficult and I'll be making it often. Need to experiment with add-ins and flavors now. So excited! Good ice cream was something I had a hard time giving up (and honestly, was my occasional splurge). Now I can enjoy it often!!! Thank you so much!!!
Not genius, just crazy lol. Glad it will fulfill your ice cream needs!
I made this recipe over the weekend. Really delicious. I allowed it to chill in the freezer overnight and the consistency was perfect. Definitely the best Keto ice cream I’ve made. Thank you so much for working on developing this recipe.
Yay! Glad you enjoyed it 😄
I have to try this 😍 Dennis you are the best!
Thanks Vanessa!
Just WOW! I had tried many keto ice creams both from the store and home made and this is BY FAR the best that I've tried. I was really hopeful that at last someone had made a keto ice cream that didn't turn into a block in the the freezer and you delivered. My wife was eating some chocolate Haagen-Dazs and tried this and said it was some of the better ice cream in general that she had had. I have made this with the additional of strawberry extract and with peppermint extract plus Lily's chocolate chips (I used both their milk chocolate and their new mint chocolate chips). The mint cholate chip ice cream is amazing and combined with an Enlightened sugar free sugar cone leaves little to be desired. This is a massive winner.
Glad you and your wife like it Michael! 😄
I am SOOOO HAPPY. This ice cream makes me Happy. Thank you ❤ I’ve substituted colostrum for the protein powder and it works and tastes best (for me).
Sign me up! I am not much of cook, I am diabetic type two my partner and I are basically on keto or just about eat anything that’s keto friendly I have wondered about making my own ice cream and after watching this video I am going to do some. I was actually in the ice cream shop yesterday they had strawberry cookies and cream ice cream yeah it wasn’t keto friendly but OMG was it good I gotta figure out how to make that thanks for your videos your new fan!
Let me know how it turns out if you try it!
That icy stare you got from Chicken helped to make your ice cream perfect for sure! Now I have to locate and obtain some LBG - hopefully I get similar results to yours using my new Creami 💗
Let me know if you do!
Made this recipe yesterday. Excellent. Stuck the batch in my deep freezer to make sure it froze fast. I also made chocolate today. Only thing I substituted was 50g of Ghirardelli Dutch cocoa instead of the whey, and I used my vanilla stevia drops. And I added two 1/4 teaspoons of instant coffee. Rich chocolate taste. Paired with Serious Keto's caramel sauce is really good... Only difference between your batch and mine, visibly from your video and my hands on, was mine was not pourable out of my ice cream makers bowl? But it doesn't seem to have any issues. Thank you for your work on this. So much better than the store bought stuff, and I can't wait to start adapting this base for other flavors.
It gets very scienc-y when you get to the point of transferring from the bowl to the freezer (something ill cover in my masterclass). Another thing you can do for chocolate is replace the whey with chocolate protein powder (and omit the stevia).
Im glad you enjoyed it and I know Steve will be glad to know his caramel sauce is getting made as well!
Congratulations on your fancy shmancy ice cream maker. I am going to try your ice cream base with my fancy ice cream maker.
Time to put on our best attires and be fancy!
To go from the previous ice cream video to this, very cool to see the experimentation and progress made. Amazing you were able to make such a great keto ice cream! Signed for the masterclass :)
Thanks Ryan! yeah - it's been the better half of 3 months of constant experimentation. Ideally I would have had this figured out for summer but... what can ya do lol
I had a Black Tie Kitchen day, pizza for lunch and ice cream for dessert. I can’t tell you how good this is! I even sacrificed a vanilla bean, in the hopes that I wouldn’t mess up the recipe and waste it. No worries and am looking forward to your Ice Cream Master Class! I hated chemistry in high school but if I knew about food chemistry I would have loved it, better late than never 😊
Thanks! Yeah - Ive learned that the reason we end up hating specific topics in school is because they werent taught with interesting subjects. I remember our physics teacher telling us how we could use physics to determine all sorts of things - such as ramp heights, etc. Definitely kept our attention!
Can we get a behind-the-scenes science version!?! I was really bummed you didn’t get to dig in to the nerdy stuff!
It's what I'm planning for the master class- things like how erythitrol only has a 49% solubility rate at STP in water which is why it can never work for ice cream as a main sweetener. Or hydration levels of locust bean gum at certain temperatures, etc!
@@BlackTieKitchen Perfect! Already signed up!
I own the same Cuisinart ice cream maker that you do!
But, priceless was the look on the face of the salesman when I told the ice cream maker is for a weight loss diet! Yum!
I do prepare single servings of ice cream and due to the fact the volume of liquid in the aluminium bucket is smaller….. it is ready to eat right away!
Indeed, your three hours are torture!
Gladys, Toronto🇨🇦
I can just imagine the salesman's face! And it makes great soft serve by letting it run to about 30-35 minutes!
but I make one serving at a time.
It comes out exactly like Haagen dasz!
Mouth feel, richness and all!
It is just egg yolks, butter Mct oil, stevia powder and flavouring. Jamoca almond fudge is best. It is a Chocolate base ice cream with 1/3 tsp instant coffee and chopped roasted almonds added! Due to the fact I prepare 1 serving…I never have freezing solid issues. It is serving hard right out of the cylinder…. Churning 15-18 minutes. Works with any flavour. Lemon is also spectacular.
Lemon juice and grated rind of 1 lemon.
In the USA, naturesflavors.com sell flavourings especially for ice cream.
You videos are great.
I am a new member.
@@BlackTieKitchen
I ordered everything! Ice-cream is my weakness!
Lol I did the same - even the Oxo container for mixing ingredients! Waiting on allulose - everything else is ready! I did also order some cacao powder for chocolatey indulgence... and will try some unsweetened coconut into the vanilla base for further experimentation! Am so excited - I just love me some ice cream!
It's the BOMB! It's better than regular store bought ice-cream. You are going to love it!@@terfalicious
@@Gypsy217 Allulose supposed to come in tomorrow. I already have mixing bowl & beaters etc in freezer. Can't wait - I've been soooo loooong without ice cream, it's criminal! Will probably eat the whole thing in one go - if I can hide it from hubby dearest! 😁
Perfect timing as I just got an ice cream maker today! Can’t wait to try this!
aww snap!
Fantastic production skills dude
The problem is that allulose isn't available in Europe, it hasn't been approved for food safety. I've tried a recipe with Xylitol this weekend but it gave me 5 Holy shits.
Yeah, that's the downside of allulose. BochaSweet (kobocha sweeter) works as well, but it is harder to find and more expensive.
iherb is your friend... I'm in the UK and purchase it off there with no problems
Why is it not approved? Are there safety concerns with Allulose I should be aware of?
I believe the EU is slower on approving things, and considering it is rather new, theyre still in the process. But dont quote me on that. www.iconfoods.com/international-allulose-regulations/
I love this ice cream
It's good 😋
Yay! Now, to freeze my ice cream bucket! Thank you for working this out!
Let me know how it turns out!
Absolute game changer. TY TY TY
Have to let me know when you try it!
@@BlackTieKitchen This is my absolute go to recipe - I've doubled the recipe, added nut butters - hazelnut being my fave flavour - and it WORKS every single time. It is idiot proof. Congrats on such an awesome recipe.
Yay! Glad it's working well 😄
So different from my cooked custard base ice cream. Same ice cream machine though. I'll have to try your recipe.
Yeah, the cooking method takes a bit longer and requires more attention - especially with the addition of the gums. This short circuits a lot of it as a compromise!
I've been waiting for this video addition! Still, had to order some things! Done!
You'll have to report back how it turns out!
Excellent videos. Love all your work. Please keep it going.
Can't enough of these videos 😃 loves the questions from the future!
Yay! 😂
As someone who likes science I appretiate the information of how keto icecream is formed & keeps its creamy integrity. Cant wait to try it even though I have the traditional churn icecream with the handle so its a bit of a workout 😅
at least your workout is complete for the day! Will also make the ice cream taste better because of two secret ingredients: effort and love! 😄
Honestly you don't even need to churn it.
Been waiting for your results since your teaser.... yay for good ice cream your recipes and videos are top notch
Thanks Valorie!
Mr, I don’t get tired of this ice cream, it’s the best I’ve found. Still waiting for the ice cream course 🤷🏻♀️ thank you again 🍨
Thanks Lola. Im still working on it :/
Thanks for this it looks like all that work paid off and I can't wait to make some my self thanks!
3 months of research, formulation, trial, and error!
I made ice cream salted caramel, but the ingredients were a bit different. I used cellulose with a combination of vodka it made the ice cream creamy, rich, and yummy. I also didn't have a machine the Cuisinart is the ideal machine I wanted to get.
I appreciate your content and make this recipe regularly. Today I’m adding cocoa and espresso to make mocha ice cream ☕️ 🍨.
How was the variation?
@@BlackTieKitchen awesome just swap the water for espresso. Must try😁. I can’t afford to Patreon all my creators but I’ll tip
I must have this!
it's good 😄
I made this today and it was wonderful. Creamy and delicious!!! I am making your slow cooker beef again tomorrow…another fantastic recipe. Thanks for all you do!
Glad you liked it!!
I made Rocky Road ice cream from I don't sugar coat's channel but I modded the recipe to include the 3 gums. It was so so creamy. My favorite keto Ice Cream was Rocky Fjord by Nick's but it seems to have been discontinued. So I did a Thanos and said "Fine, I'll make it myself!" so glad I did.
Glad it worked out well!
YAY!! GREAT JOB!! I KNEW YOU COULD DO IT!! ❤ 💙 💜
Thanks Lana!
You did it!
🥳🥳🥳
@@BlackTieKitchen Congrats 👨🍳👏🏼
Better living through chemistry! This is fantastic - so much better than any I’ve tried and not overly rich. Thank you!!
Glad you liked it Marie!
Yeah Baby!!!!! Going to make this happen for sure! Thanks.
Let me know the results!
Incredible. Used the same cuisinart machine.
I can't wait to try your recipes. Your channel is very entertaining. My favorite narrator was the man who did your hotdog pig in the blankets..
Thanks!
I had to learn the hard way (get it?) to switch to Allulose, and I stopped using guar and xanthan gum entirely, didn't like the goopiness. But I still have managed to keep it wayyyy simpler than this and my ice cream is also pretty darn smooth out of the freezer:
- 1 C Heavy Cream
- 3 tbsp allulose (or blend w/ monkfruit or stevia)
- 1tsp vanilla extract (or any other flavor extract. The alcohol helps keep it smooth)
- I almost always include about 1/4 c of add-ins (smashed fruit, chopped pb cup, you-do-you!)
- I use the method of shaking a wide-mouth mason jar. Good shake-weight work out, and I get to listen to ~2 Beatles songs per jar.
I've been able to freeze mine for weeks, and it still comes out perfectly tasty and smooth. No gums, no egg yolks, no ice cream maker.
That said, I'm definitely convinced the recipe in this video would top mine in a contest. But in a pinch? On a budget? I've been happy with mine for about a year now. Haven't missed Rebel/Enlightened at all.
Ive never met anyone who missed Rebel/Enlightened 😂
@@BlackTieKitchen I finally got around to trying your recipe, and it turned out pretty much exactly as you described in your video. I used a Ninja Creami after freezing, instead of a standard ice cream maker, and the texture was really smooth.
I'm converted. Well done, sir.
Awesome 😄
Dennis, hi! Tonight I just ate a serving of my first batch of vanilla ice cream, from this recipe. It was so amazing and delicious! The texture and flavor are so good! I had my very picky non-keto daughter test taste it, and she said that she can’t detect that it isn’t just regular ice cream! I’m blown away, and really excited!
It took a few weeks for me to pull together the special ingredients and to wait patiently for my birthday, so I could get the ice cream maker. But it was well worth the wait. Good job on this recipe! I can’t wait to see more flavors to come.
Yay! So glad you liked it and happy belated birthday!
@@BlackTieKitchen ,
Hi Dennis, I’m just following up on this comment thread. I have made your basic keto vanilla ice cream recipe multiple times now. I love it! It always scoops very nicely right out if the freezer. The taste and texture are so good! I add various toppings to get a variety of different flavors depending on my mood.
I was wondering how your idea for ice cream academy is coming along? Are we getting anywhere close to ice cream 102?
I also substituted 1 can of coconut milk coconut milk for 1 cup cream in the recipe and used a coconut extract instead of vanilla. But the consistency is more "icy' and hard. I'm not sure what to do with this. The MCT oil in coconut milk is REALLY good for people with Alzheimers. It is an alternate fuel source for the brain and can help restore short term memory.
You might consider doubling the LGB and adding a tablespoon of vodka to help keep texture smooth. It might be a bit of an experiment here or there - try half the coconut milk and half the cream, and adjust as needed. Don't omit or skimp on the salt! Let us know how it goes, when you find that golden spot!
You should design and sell a "black tie kitchen" apron.
Also a black coffee cup with black tie kitchen on it.
I like your thinking!
@@BlackTieKitchen don't forget red and black ants mugs.
I received all the gums today so I immediately made this recipe. Very good, I love every thing about this recipe. Well done !!!! I also subscribed for the ice cream course. Can’t wait 🤞🏻🍨
Thanks Lola! Glad you liked it 😄
Hmmm, I want to go keto as a reason to watch these fantastic videos.
Dont need to be keto - I try to make them so that everyone can enjoy the recipes (both in sharing and in taste!)
I tried to convert it into a dark chocolate ice cream, inspired by Serious Eats' "Darkest Dark Chocolate Ice Cream Recipe". I added ¼ cup of chocolate powder and ¼ cup more heavy cream. Plus ½ bar chopped 100% chocolate at the end of the churning process.
It was delicious and super creamy once in your mouth. But interestingly right out of the freezer (0ºF / -18ºC) it was a pretty hard block. No crystals at all though!
I am going to try your suggestion of using chocolate protein powder and less chocolate powder.
I hope you will come up with a dark chocolate version as good as your vanilla ice cream soon!
Im guessing that it being hard had a little more to do with the extra heavy cream. Ive been playing a bit recently with some recipes and it reconfirmed my previous learning that 1g of allulose will drastically change things!
I just made your ice cream. Other than I used two whole eggs and I added peanut butter powder and chocolate chips I followed the recipe. I have a DeLonghi Gelato Maker (GM6000), so after 30 minutes it was kind of like soft serve. Tastes great. I'll have to see how it is after it's been in the freezer for a few hours.
Adding peanut butter powder and chocolate chips will likely keep it on the softer side as youve added a degree of sugar to it, which affects the consistency!
@@BlackTieKitchen I checked it this morning after being in the freezer over night and all is good. Firmed up to where it's like regular ice cream. I checked the label and the peanut butter powder is just peanuts and I used Lilly's chocolate chips that uses Stevia. So I don't think extra sugar was a problem. Anyway it worked, and I have a base to try other flavors. Thanks
I bought a Ninja Creami and your recipe works great using one pack of Keto Chow as the flavor. Depending on the flavor Keto Chow I use less or no vanilla, e.g. I don't put vanilla in chocolate ice cream.
I need a chocolate version 💜
It's in the works 😉
I already made this recipe and it’s the best so far. Can you make a coconut keto ice cream plz 🙏🏻 it’s my favorite 🥥
Yes! Ive been working on one 😄
Oh that chicken!!!! 🤣🤣🤣
I know, right? 😂
I’ve been waiting to make this until I had all of the gums. I’m still waiting for that day so I just gave it a shot with what I had on hand because I always love ice cream. … Xanthum gum is the only one I had. The locust bean gum you said helps prevent ice crystals from forming as the product is taken in and out of the freezer… Mine won’t last that long!
I also exchanged out the cold water for juice extracted from a bag of frozen raspberries, thawed. The resulting ice cream was absolutely heavenly. A rich red raspberry ice cream that I could hardly keep my spoon out of long enough to get it into the freezer. Thank you, thank you!
Awesome! A little guar gum will go a long ways too. It's a flexible base!
Come back we need you!
Really looking forward to making this once my LBG arrives! I have the cheaper model ice cream maker but it’ll do. Anything’s better than the old bucket and crank ice cream maker of my grandparents’ generation 😫
I remember those old crank ones - having to take turns lol. The cheaper model makers with the freezer bucket actually works better - typically gets the custard to where it needs to be in the time of 18-21 minutes where the compressor model takes roughly 22-26 mins! Just cant keep making batch after batch (which was something I needed for testing)!
@@BlackTieKitchen Good to know about the cheaper ice cream maker. I’ve made a couple of other recipes with it that weren’t worth the effort, gave up and shoved yet another lil appliance out of sight. Now that little gizmo is gonna earn its keep. Brain freeze, here I come 🥶
haha I hear ya! I had a friend once who had a machine to mix things into his ice cream (e.g. nuts, chocolate, etc). He never even used it and threw it away with the 'what was I thinking when I bought this' ---> THIS will not be the case with that ice cream maker!
Just made this for the first time. Can never buy Rebel or Halo again. No comparison. Thank you Dennis!
Glad you liked it John!
If I’m gonna add another uni-tasker to my kitchen; ordering locust bean gum so I can make simple, excellent homemade keto ice cream, seems like a no brainer.
It can be used for other things too, but they tend to be very niche (more on the vegan side of things)
I was looking around, the locust bean gum might also be useful in making a sugar free, apricot jam (I would also use another sweetener instead of erythritol, because… crystals).
It definitely has some interesting uses
I just made this and I'm floored.....this is the BEST I've ever had. Thank you, Dennis!
Awesome!! Glad you enjoyed it! Did you use an ice cream machine?
Dennis!! You did it! Fantastic work. I just got allouse in the mail yesterday.
There was a recipe Steve, from Serious Keto has that used allouse sooo now I'm making both! Can't wait to try this. Thank you!
Going to try the caramel sauce over it! Woot woot
Let me know how it turns out!
My dad is 98 yrs old and about the ONLY thing he will eat is ice cream, milk and coffee. His diabetes has flared up again and he really needs to stop eating all that sugar! Ice cream is a big deal with the elderly with Alzheimers. A healthy ice cream is a pretty big deal for them!
*Delicious* 🍦
I guess I'll have to acquire some locust bean gum. I've had some really good batches lately with guar gum, but I haven't combined it with other gums yet.
Also, if you have an emersion circulator, you can pasteurize an entire dozen eggs (or more) at once without any risk of cooking them. It's definitely worth it if you're making frozen custard that calls for 10+ yolks.
Yup! Im planning on filming a "easiest way to pasteurize eggs" video! And LBG works superbly well with guar. Theyre like a wrestling tag team!
Awesome recipe! I appreciate the vanilla base, let the flavonoid experimentations begin! One missing question from the future: does full fat coconut milk, all or in part, work too? Count me in for the master class, excellent idea. Please give us an advanced ingredient list (if different from current) & enough lead time to source our ingredients if it's a follow-along format. Be sure to include a fee Dennis, you deserve compensation for this work. Thank you, thank you, thank you.
Ive been working with the coconut milk in the vegan recipe and it requires a bit more work as it wont 'whip' like regular milk does. For the master class, my plan is to do it in a 'follow at your own pace' format, so you should have as much time as possible, but I will place any difficult ingredients to source as a disclaimer!
I've been experimenting with dairy-free - my last batch I used Bocha Sweet and it came out like a rock. Previous two batches I used Allulose and they turned out "okay enoughish". Now I can't wait to hear the "science" behind this! I'll keep on experimenting but now eagerly awaiting your vegan recipe!
The interesting part about the vegan version is... it's really dang good. It's actually been a good gateway to learning about the different things that make good ice cream since you dont have the creams and the eggs from a traditional ice cream! Im excited to share it once I nail it down!
@@BlackTieKitchen Yup - I've been trying to figure out how to make it more ... umm ... creamy. Also I've been using a Ziploc baggie in the freezer rather than an ice cream maker.
@@BlackTieKitchen just don't go full time vegan, please 🤭
No need to worry about that. The most I could do is vegetarian lol
I simply love the red coffee mug that has ANTS printed on the -- oh, I am sooo slow. Red. Ants. Got it.
haha i hadnt even thought of the red ants - youre not slow: youre on the forefront of ideas!
@@BlackTieKitchen Fireants are a serious thing here in FL so happy accident? :)
It had me drooling when you scooped some ice cream. It looked so good. And made me chuckle with unborn chickens lol. Awesome video. I may just invest in an ice cream maker 🤔
It's worth it!
I NEED THAT CUP!!
It's really great in the time that I've been using it!
Just a note. If you use ENOUGH alcohol, for adults only, it stays soft! I decided to freeze the Pina Colada from The Low Carb Cocktail Guy and it worked great, so I moved on to others!
Not to replace this awesome recipe!
He has good cocktails! That was the thing for me - the point where it was soft... I was basically having a cocktail lol
Those "treacherous hours" :)) !! haha
You have no idea how many times Id remove my test batches, stick a spoon in and think "dangit, not yet" 😂
@@BlackTieKitchen I know the feeling!
Well I just came back to let you know I made the ice cream yesterday it’s been in the freezer 24 hours I took it out opened it up and it scooped like a champ wow and the taste amazing thank you for all your hard work! I just had to work out which was the dash in which was the pinch LOL
Haha a pinch is not a dash!!!! 😂😂 Glad you enjoyed it!!!
@@BlackTieKitchen yeah I couldn’t find my drop pinch Dash measuring set so I just had eyeball it turned out really good though. I’m so shocked I usually can’t do anything right! Can’t wait for the master class!! Maybe there’s hope for me yet🕊🙏♥️ 🍨
Cooking is just a matter of screwing up enough until you get it right! 😄