Summer has been here full on, and I just couldn’t wait to make ice cream. What took me so long?! And this is not even a rhetorical question. However, in my personal opinion, following this recipe, you are to make delicious keto vanilla raspberry ice cream.
You see, as a kid, I would love to pick all the possible raspberries in the garden. Next, I would whip heavy cream, add in sugar and the berries, put the thing in the freezer, aaaand … Hardly wait for the best frozen dessert I could get at the time. This is why this recipe brings up delicious childhood memories for me.
Of course, nowadays, I upgrade everything with egg yolks and vanilla. Can’t even imagine making keto ice cream without egg yolks! Oh, egg yolk creams and desserts, I love those. Recently, I took a vacation in Portugal. That’s another delicious memory. 99% of Portuguese desserts are made of egg yolks. It’s not fair because I want to eat them all. But, on the bright side, I’m already planning on making keto versions of two famous traditional Portuguese desserts.
But first, chocolate ice cream coming up next week, so stay tuned!
Firstly, you can decide on making only the vanilla ice cream, especially if the carb count is an issue for you. Did you know that vanilla ice cream combines perfectly with pumpkin seed oil? If you haven’t tried this combination, do it as soon as you get the chance. It’s true, pumpkin seed oil is not the healthiest of them all, but no dessert has ever been meant to be the healthiest, has it? Well, I think that, just like an occasional dessert, an occasional pumpkin has never killed anyone.
Next, you can decide not to use xanthan gum for the raspberry sauce if you don’t have any. The sauce will probably not thicken as well, but you can try adding a little bit more of coconut flour for the thickening effect.
Vodka. I add it pretty much to every ice cream I make because for some reason I keep believing that it will keep the ice cream from hardening too much. It still hardens too much, though. My freezer is – 18 °C (-0.4 ° F) because of all the other stuff in there. Still, I do get to cut the ice cream with a knife quite easily. If you decide on not including vodka, you will lower the calories a bit.
Mixing the egg yolks in a bowl, suspended over simmering water helps with two things: You get to slowly cook the yolks, so you don’t have to stress about the possibility of bacteria. And, you bring the air into the yolk mixture, which makes the ice cream more fluffy. Mixing the heavy cream also helps with the fluffiness. This comes in particularly handy to all of us who don’t have an ice cream maker with a built-in freezer.
BTW, taking ice cream photos is quite a frustrating procedure. I think I’ve got a lot to learn in this field. And you? Let me know if you find yourself enjoying the recipe.
Vanilla Ice Cream
- 6 large egg yolks
- 2 cups heavy whipping cream
- 8 tbsp. powdered erythritol
- 3 tbsp. vodka (optional)
- 1 vanilla bean (I used Bourbon)
- 1/2 tsp. vanilla extract
- In a small pan, combine raspberries, erythritol, and lemon juice.
- Cook over medium-high heat until the raspberries break down, about 8 minutes.
- Combine xanthan gum, coconut flour, and water in a small bowl, then add the mixture to the raspberries, stirring until combined.
Once the raspberry sauce has thickened a bit (after about 2 minutes), transfer it to the fridge to cool completely. Begin making the vanilla ice cream once the sauce is cooled.
Vanilla Ice Cream
- Split the vanilla bean lengthwise and scrape the seeds into a tiny bowl. Add the vanilla extract and mix to combine.
- In a large heatproof bowl, mix together egg yolks, erythritol, and vanilla.
In a medium-size sauce pan, bring some water to boil and reduce the heat until the water is simmering. Suspend the bowl with yolks over the water, making sure the bowl is not touching the water. Using an electric mixer, beat continuously for 4-5 minutes until the mixture is pale and creamy. Let the mixture cool down in the fridge before you continue.
Mix in the vodka (optional).
- Using a stand electric mixer, whisk the chilled whipping cream until stiff peaks are formed (about 2 to 3 minutes on high). Do not over whip.
- Gently fold about ⅓ of the cooled egg yolk mixture into the whipped cream. Transfer the rest of the yolk cream into the bowl and gently fold in until the mixture smooths out and becomes soft and silky. Try not to deflate the mixture by over mixing. You want it to remain airy.
- Transfer half of the vanilla ice cream to a pan than can be sealed. Pour half of the raspberry sauce onto the first layer, and make swirls with a knife or a spoon. Add the rest of the ice cream on top and pour the rest of the raspberry sauce on it. Make the swirls.
- Gently cover the ice cream with a small piece of plastic wrap or parchment paper (or both). Seal the top and freeze for at least 6 hours. Enjoy within two weeks (if you can keep it for that long)!