Servings: 8 big scoops
Calories: 295kcal
Ingredients
Raspberry Sauce
- 9 oz raspberries (fresh or frozen)
- 1 tablespoon lemon juice
- 1 tablespoon erythritol
- ½ teaspoon coconut flour
- ¼ teaspoon xanthan gum
- 1 teaspoon water
Vanilla Ice Cream
- 6 large egg yolks
- 2 cups heavy whipping cream
- 8 tablespoon powdered erythritol
- 3 tablespoon vodka (optional)
- 1 vanilla bean (I used Bourbon)
- ½ teaspoon vanilla extract
Instructions
Raspberry Sauce
- 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 saucepan, 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)!
Nutrition
Calories: 295kcal
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