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Filtering by Category: ice cream sorbet gelato

Keto Chocolate-Chocolate Chip Ice Cream

Patricia Reitz

It seems like just about everyone is trying to reduce their carb intake these days, which can put a damper on eating some of your favorite foods, like ice cream.  But today you're in luck because I've come up with an awesome chocolate ice cream recipe that has only 5 net carbs per 1/2-cup serving (leading national brands have 17 to 25 grams).  When I served it to my oldest daughter, she said she would never have guessed it was low-carb.  That makes this recipe a winner in my book!  Plan ahead - the base should be made the day before you plan to serve and the mixture should be processed in your ice cream maker 30-90 minutes before serving (see below).

IMPORTANT:  Because this ice cream contains no sugar (which helps to keeps the texture soft and scoopable), it's best served either soft-serve style right out of the machine, or freeze for 1 hour for a slightly firmer texture.  If allowed to freeze longer than 1 hour, it will freeze solid like ice, which actually would be fine if you want to pour the mixture into freezer pop molds (just omit the dark chocolate baking chips from the recipe).

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Start by whisking together the milk, half and half, egg yolks, and sifted cocoa powder.  Those things that look like lumps of cocoa are actually cocoa powder covered bubbles - keep whisking.

Soon the mixture will look like this.  Heat over medium high heat, stirring constantly, until it boils.

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Boil mixture for 1 minute, being careful not to allow the mixture to overflow.

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Remove from the heat and stir in the vanilla and powdered erythritol (Swerve).

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Strain the mixture through sieve.

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Chill mixture overnight.

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Approximately 30-90 minutes before serving, pour mixture into ice cream machine and process according to manufacturer's instructions.  This recipe is best served "soft-serve style" right away or freeze for 1 hour for a slightly firmer texture.

For longer storage, freeze mixture in ice pop molds.

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Enjoy! 

Items used to make this recipe:


Keto Chocolate-Chocolate Chip Ice Cream

makes twelve 1/2-cup servings (5 net carbs per serving)

Ingredients

Directions

  1. In a 3-quart, heavy-bottom saucepan over medium high heat, combine milk, half and half, cocoa powder, and egg yolks, stirring constantly until the mixture comes to a boil; continue stirring and cook for 1 minute, being careful not to let the mixture boil over.

  2. Remove from the heat and stir in the powdered erythritol and pure vanilla extract.

  3. Strain mixture through a fine mesh sieve; cover well and chill overnight.

  4. Process in your ice cream maker following the manufacturer's instructions.

  5. When ice cream is done churning, serve immediately or transfer to a freezer-safe container and freeze for 1 hour for a slightly firmer texture.

Nutritional stats per 1/2-cup serving: 120 calories, 10g fat, 5g net carbs, 4g protein.

Notes: 

  • You can make your own powdered erythritol (swerve confectioners) by grinding granulated erythritol in an electric coffee grinder, a small food processor, or a nutribullet.

  • Because this ice cream contains no sugar (which helps to keeps the texture scoopable), it's best served either soft-serve style right out of the machine, or freeze for 1 hour for a slightly firmer texture. For longer storage, omit dark chocolate baking chips and freeze in ice pop molds.

Matcha Ice Cream

Patricia Reitz

The end of summer is near and I couldn't let the season end without sharing a recipe for Matcha Ice Cream.  Matcha is a finely milled Japanese green tea powder which is incredibly popular because it's high in antioxidants and has a sweet, intoxicating flavor and aroma.  Oh yeah, and it's a superfood so there you go.

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Dissolve the matcha powder in a little half and half until smooth.

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If you have trouble getting all the lumps out...

Add a spoonful of sugar to help break up the lumps.

 
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Add the dissolved matcha mixture, remaining half and half, and heavy cream to a good quality heavy-bottom saucepan over medium-high haet.  Cook, stirring frequently, until the mixture starts to give off wisps of steam.

Matcha ice cream recipe. green tea ice cream recipe.

In a medium mixing bowl, combine the sugar and egg yolks well.

how to make matcha green tea ice cream - ButterYum

Vigorously whisk 1/2 cup of the hot matcha mixture into the egg yolk mixture.  Repeat with an additional 1/2 cup of hot matcha mixture.

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Return matcha and egg mixture to the saucepan and cook, stirring constantly, until it boils, begins to thicken, and coats the back of a spoon. 

matcha green tea powder ice cream recipe with how-to photos - ButterYum

Remove from the heat and stir in pure vanilla extract, then strain the mixture through a sieve.  For the best results, chill the mixture overnight before churning in an ice cream machine (follow manufacturer's instructions).


These items were used to make this recipe:


Matcha Ice Cream

makes about 1 quart

Ingredients

  • 1 tablespoon high quality matcha green tea powder (or more to taste)

  • 2 cups half and half

  • 1 cup heavy cream

  • 3/4 cup white sugar

  • pinch fine salt

  • 4 egg yolks

  • 1/2 teaspoon pure vanilla extract

Directions

  1. In a small bowl, combine the matcha powder with 1/2 cup of half and half until smooth and no lumps remain (add a spoonful of the sugar to help break up the clumps if necessary).

  2. In a medium mixing bowl, combine the sugar, salt, and egg yolks; set aside.

  3. In a heavy-bottom saucepan over medium-high heat, combine the matcha mixture, remaining half and half, and heavy cream; cook, stirring frequently, until the mixture is heated to the point where it begins to steam.

  4. Quickly whisk 1/2 cup of the hot ice cream base into the egg yolk mixture until completely combined; repeat with another 1/2 cup of the hot ice cream base.

  5. Pour the now warmed matcha mixture into the saucepan that contains the hot ice cream base.

  6. Resume cooking, stirring constantly, until mixture begins to boil.

  7. Remove from heat and stir in pure vanilla extract.

  8. Strain mixture through a sieve and chill thoroughly before churning.

  9. When mixture is completely chilled, churn in ice cream maker following manufacturer's instructions.

  10. Transfer ice cream to an airtight container and store in freezer.