Can We Make Keto Ice Cream at Home??
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- čas přidán 28. 08. 2021
- If 5 minute keto ice cream real? Isnt making ice cream straightforward?
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You are still one of the most underrated channels on YT, not just keto channels either. As an early sub it will be satisfying when you finally get your due recognition eventually. Very original and always entertaining.
Thanks 🥲
Agreed!!
Thanks Graciela!
True dat.
Yes!! But we have been here since the beginning ❤
I am absolutely loving this content. I also enjoy watching this man destroy diabetes with delicious food.
Haha thanks Cameron!
Let's hope that we can put the "3 ingredient BEST EVER" mason jar keto recipe myth to bed. It makes me sad that those videos get so many views, given that my experience making it has been exactly the same as yours.
I mean... If you like making whipped cream rocks, theyre great videos 😂
Not really. Erythritol is mostly about the solubility - the ratios are waaaaay more important with low carb ice cream
I was thinking dissolve Allulose in either cream alone, as part of a Custard base, or make a simple syrup using it.
This will avoid using Erythritol. I can't get past it's grainy texture, & the fact it likes to re-crystalize quite often (which made me crazy when making Puddings/Custard/Lemon Curd, etc. before nearly entirely giving up on using it).
Pure Monk Fruit/Liquid Stevia could pump up the sweetness level, if desired.
I've been trying to motivate myself to make a homemade Keto icecream with Allulose Caramel ribbon all summer. This video may finally push me to give it a go. 🙃
You definitely need to use allulose, but cant go full blown allulose or it will be too soft. You have to make this weird concoction of sweeteners to try and mimic sugar. It's maddening, really. 😂
@@BlackTieKitchen Allulose with Bocha Sweet is closest to real sugar taste and not too soft.
Wonderfully enteraining video as always. I can emphatically state that the only way to make a keto ice cream that has the taste, texture and behaviour of real ice cream is a custard base with eggss, cream and the sweetner being heated, allulose with bochasweet (50/50) mix works & unfortunately you need an ice cream churning machine a cheap one works fine. Best of luck with your continued keto ice cream journey. I look forward to more content!
Carrie Brown is a trained chef who I think has perfected the science of making ketogenic ice cream. Her cookbook mostly uses xylitol as the sweetener (it doesn’t freeze hard as a rock). I hope she alters and adjusts her recipes to use allulose someday.
She says something like “if baking is science, making low carb ice cream is rocket science”.
Id have to agree with her! And yeah - ive avoided xylitol on purpose (gives myself and most people bubble guts) and is poisonous to pets :/
@@BlackTieKitchen My dog nearly died after eating a full jar of homemade xylitol Nutella. She ate approximately 60 grams of xylitol, normally 1 gram would kill a dog, she is a walking miracle. It only cost me 2500€ at the vet...
Oh geez! Thats one of the reasons Ive avoided it completely. It's so common for people to think "my dog can eat this" and give a spoonful - to which i have to jump and stop them because there's something potentially poisonous in there (like lupin flour of xylitol). Glad your dog is fine (sans the bill :/)
@@polly6783 I’m so sorry that happened and relieved your dog recovered. If I had a dog, I wouldn’t let xylitol in the house either.
@@BlackTieKitchen I have to be very careful how much I eat at a time, it enforces portion control 🤣🤣🤣.
Brilliantly narrated!!! Much needed lightness & laughter!😊
Love your channel. I smile every time I see you
I just love your low key humor. I may try your recipie.
If you try a recipe, try this one! Keto Ice Cream Perfection
czcams.com/video/Hl5AfFqpSfw/video.html
Love this channel 💕👏🏻
Great video, can't wait to see part 2!
Me too 😄
Is there a part 2??
Love, love. Love your channel!
Thanks =)
Love it, love it, love it! I watch all these guys' videos at least 3 times, to take it all in! So WELL DONE, so funny and great info! Thank YOU!
Thanks Alix!
Bless you Dennis! I know it's maddening to try and figure this out. Racking your brain.
Love your videos and I have no doubt you will figure it out! 👍🙂
Thanks Karol!
As always amazing with a dollop of humor!
Haha thanks!
SO looking forward to future episodes!!!
Thanks! 😄
I love this ! I love watching your channel.
Thanks Tobi!
You are hilarious and a breath of fresh air!!! Thanks!
Thanks Linda!
Brilliant, as always. Can’t wait for the next ice-cream episode
Thanks!
After 5+ years of trying every keto ice cream brand and homemade recipe, plus trying to make it with a Mason jar, in a tub (essentially rock-hard frozen whipped cream) and with a (not cheap) KitchenAid ice cream attachment, I finally broke down and bought a Cuisinart Ice-100 compressor ice cream and Gelato maker, and started working on my own recipes by trolling regular homemade ice cream forums and groups to create fresh-from-the-freezer-soft ice cream! Now my ice cream maker lives on my kitchen counter all summer long!
I haven't really tried to perfect a vanilla recipe yet, but my family prefers chocolate-based ice creams anyhow. Plain chocolate, chocolate peanut butter cup, chocolate salted caramel chip with salted pecans, and chocolate mint chocolate chip are all favorites. Lily's chocolate chips make great flavor additions. Peanut butter mixed with butter, allulose-stevia blend and broken Lily's chocolate chips, then put in the fridge while the ice cream maker is doing its thing makes a great peanut butter "dough" that can be dropped into the ice cream in dollops that taste like chopped Reese's peamut butter cups (don't just dump in peanut butter, that doesn't work, lol!)
Anyhow, if you're at all interested, this is my "full-proof" base chocolate recipe, which hasn't failed me yet!
2 cups heavy cream
1 cup low carb milk (I find Fairlife whole milk works best)
1/2 cup allulose-stevia blend (I make my own by buying 2 lb bags of allulose from Amazon and adding 1 tsp NOW Better Stevia powder to up the sweetness to that of sugar-without that awful stevia taste.)
1/4 cup Dutch-processed cocoa
1/4 tsp salt
1/8 tsp xanthan gum
1/8 tsp guar gum
1 tbsp NOW vegetable glycerin
(I purposely don't add vanilla anymore, because it just adds a weird aftertaste for me. I don't know why!)
Sift and mix all of the dry ingredients well into a large mixing bowl. Heat the milk to steaming and then thoroughly whisk it into the dry ingredients (this helps "activate" the gums and dissolve the sweetener.) Whisk in the cold heavy cream and then the vegetable glycerin. Put it in the ice cream maker for 60 minutes (I don't even have to refrigerate it first,) adding any additional ingredients about 5 minutes before it's done. It does need to be frozen for several hours to be scoopable, because it comes out of the ice cream maker more like soft-serve. I store it in a rectangular 5.5 cup Easy Lid Rubbermaid storage container that works better with ice cream scoopers than square or round containers and helps the ice cream freeze faster and more evenly. Using my freezers "power freeze" function helps it harden faster, as well.
Even a week later, it's still scoopable straight from the freezer! Here in Wisconsin, we love frozen custard and this recipe reminds me very much of frozen chocolate custard. It takes me less than 10 minutes from pulling out the ingredients to pouring it into the ice cream maker in the morning and I have firm but scoopable ice cream for after dinner!
My next project is finding the best keto chocolate cookie dough recipe to make ice cream sandwiches. I found an ice cream sandwich maker at my local Goodwill that I'm dying to try, lol!
Your recipe is actually very similar to what I've come up with! As far as the chocolate chip cookie - that's another massive undertaking that I'm almost convinced is going to require a lot of hoops to jump through (after many, many, many failed attempts).
I subbed because this is the best Keto Ice Cream recipe on the internet bar none. That said your video is exceptionally entertaining making this video the best IMHO of all the internet has to offer, BRAVO !
Dude.....I love you and your content!
Thanks!
1st black tie video, and it's damn good content.
Looking forward...... to the continuation! Quite the tease! 😁
Haha yes!
I wish I could like these videos more than once.
Quality, quality, QUA-LI-TY.
Thanks 😄
Absolutely underrated channel, the voice-over and editing were hilarious!
Thanks!
I am looking forward to seeing how close our recipes are. I made a pretty good, but carb heavy icecream last year. I haven't played with it in a while but you may have inspired me.
It's been a really interesting adventure. Some of the best successes ive had was when I used real sugar - but only as half of the overall sweetener
@@BlackTieKitchen @Blain S Have you tried adding a bit of booze? It will add a little alcohol flavor but helps it stay frozen softer and more scoopable.
I love your videos! Looking forward to seeing what you come up with.
Thanks Jessie!
And he's back. Let's go!
Never went away! 😄
Love ya Dennis! You are so COOL & you always crack me up. YT videos ought to have awards like the Oscars. You would WIN!
My youngest is the freezer tetris CHAMP!
Some people are great tetris players 😂😂
The best Keto ice cream I’ve made has egg yolks in it, I guess more of a frozen custard but the texture was better than any other recipe I’ve tried.
Most any food worth eating has eggs and heavy cream. :-) Throughout the video I just kept saying, “But what about the eggs?” The eggs, man, the eggs!
Yeah - the yolks bring in the needed emulsifier. In my testing, Ive found theres a very fine line between ice cream and what tastes like a custard. Granted, these tests have been done before, but low-carb/keto is very different than regular food stuff
@@BlackTieKitchen Try using sunflower lecithin to get the emulsifying without adding any eggy flavors.
There are a couple other emulsifiers that can be used too. The right amount of eggs also doesnt give an eggy flavor, but finding that amount is the difficult part 😅
I'm not vegan but I made Heavenly Fan's avocado/coconut fat 'icecream' a couple of times and I enjoyed it. Wasn't soft from the freezer though; you had to wait ten minutes and then whisk with a fork to smooth.
We tried this ice cream that you perfected. And we loved it so much. It really works. We even bought an ice cream freezer and it made it much smoother with the agitation while it was freezing. Next day blood sugar remain the same or lower
Oh, you're back! Yay! 🥳
Never left!
@@BlackTieKitchen Well, no...but it was a while. I worry. Especially these days. 🥺😬😃
Im at about ~1 video every two weeks now. Ive noticed that sometimes videos dont show up under the subscription feed 🤷♂️
The spirit of David Attenborough is strong in you. Love your work and content! 💪
Thanks Charles!
Love these videos.
Thanks Tony!
You are funny and fantastic with your recipes love it
Love this video. Tried it, liked it. Still looking for the closest to ice cream.thank you for sharing
Here ya go: czcams.com/video/Hl5AfFqpSfw/video.html =)
I can’t wait to see what you come up with.
Should be good! 🤞
Bloody brilliant.
Thanks!
Lol I love your showmanship and honesty! Keto ice cream does take some getting used to but when you have goals it's the best thing in the entire world to keep your progress and have your ice cream too😋
This is true. I did find a way to make it great tho in the followup!
6 raw beaten eggs
1/16th tsp pure sucralose
1/4 tsp of xanthan gum
capful of vanilla extract
fill with water to pint line and blend
I put this in my ice cream maker and it comes out great. Really cuts down on the caloric intake by using eggs instead of cream. 430 calories for a pint instead of like 1000+.
God I love this channel
Cannot wait for the next phase 😉
Me either 😄
Can’t wait! I have Rebel and Enlightened in my freezer right now. Looking forward to going on this Keyo Ice Cream adventure with you. 🤤
Thanks Lisa! Hopefully it ends up in Ice Cream Town 😂
Yup; I use egg yolk, heavy whipping cream, 1/2 & 1/2, powdered sweetener and flavors. My two favorite are egg nog (just add fresh nutmeg) and strawberry 🍓 where I add freeze dried strawberries . I use the mini dash.
Good stuff👍
I do not have the ice cream tooth, but wanted a keto version to get my hubby who does off the sugar.
I broke down and bought an ice cream maker....there are keto custard ice cream recipes on youtube for machines....maybe with the guar gum/locust bean/allulose addition it might work.
Dennis, I have confidence you will conquer the keto ice cream dilema, maybe chicken can help with some egg yolks.
That's actually the path Ive been going down 🤫
@@BlackTieKitchen You may want to check out Keto Upgrade. She’s a trained pastry chef turned keto. Her ice cream vids tell of many attempts at perfection. Gelatin makes an appearance for scoopability and mouthfeel.
It’s pretty da** good!
❤️
Love your channel Dennis. Reminds me of a low carb Good Eats with all the fun characters and explanation behind the magic.
Thanks Derek! Having watched a lot of Good Eats growing up, it definitely had an impact!
I haven't clicked play yet but I've been making my own ice cream for a bout 5 months now and I feel I've done such a a good job I'm going to try to start selling locally. That being said I'm ofcourse excited to see what recipe you have come up with Dennis
Hopefully it works well for you selling it! Im sure you know the trials and tribulations then 😂
Can't wait for part 2 of the JOURNEY
Journey to Ice Cream Town
@@BlackTieKitchen And what a wonderful town it is ;)
Your videos are really creative, entertaining and useful. Now yo have enough ice creams for weeks
But it's not great ice cream 😂
Great recipe and love the video. Its so entertaining and such a learning watch your videos. I do put in a tiny bit of Vodka to help keep my ice cream from freezing solid and make it more scoopable. Can't wait for the perfect recipe as I love ice cream.
Thanks! Have to strike the right balance between work, ingredients, and output for the final recipe!
@@BlackTieKitchen Ballmer Peak it!
I use Whiskey, usually a bourbon.
If you want to make good sugar free ice cream, I strongly recommend investing in a real ice cream maker and working from a frozen custard base. The mason jar stuff just doesn't have the right consistency and not having eggs in it results in something closer to frozen whipped cream than ice cream. I've also been using a blend of allulose and erythritol to avoid the chalky consistency. Lately I've been adding in bocha sweet in a 2:1:1 A:E:B and it's pretty good flavor wise and remains scoopable. I'm actually trying to figure out how to get it to freeze more solidly after churning. I think playing with the ratios and churn times might be the key, but I haven't figured it out yet.
100%. Ive gone deep down the rabbit hole - and i think im 95% close to figuring out the right sweetener ratios!
Definitely the custard base is so much better. I made one without the machine and it was decent. What ice cream maker do you use?
@@rebeccaw68 I have a Costway 2.1 qt from Amazon. I've never used another one to compare it to, but I feel it works really well.
@@kaizer-777 👍🏼
@@rebeccaw68 I’ll bet FB marketplace would give you inexpensive options.
How did I miss this! I got no notification! 💋🧚🏻♀️❤️🇺🇸
Dont know - YT can be finicky sometimes with their notifications. I know they have a couple of bugs in their system :/
Mama must be proud......interesting, funny, and entertaining with learning great combo......
😂
I didn't know what Mr. D was going to have delivered to you, but I almost fell out of my chair when you pulled out Ben and Jerry's ice cream - did not see that coming, it was GREAT!
😄😄😄
On the edge of my seat. What a cliff hanger....
Cue suspense music! 😄
Hi! Wanted to say thank you for all of your amazing work on this keto ice cream. I made it and it is fantastic. I also made it without an ice cream machine. I used a tall enclosed jar so I could take it out a few times the first few hours and shake it. Worked fine! I'm sure a few more ice Crystal's than if I had a machine, but waaaaay better than any of the 12 others I've tried. I was after scoopable keto, not a block of frozen cream like the others!! XD.. have also used for a delicious affogato ☕. Thanks again. 🍨🍨🍨
Glad it worked well Lucy!
😂😂i just love binge watching ur videos now.. hillarious man..
Dennis the man... Cuts.. preps.. cleans.. mixes.. forgets.. cleans.. checks pulse.. oh man dead.. cleans😂
Haha thanks
I am unusually excited about where you are going with this! Wish I could be an official taste tester.
I wish I had more taste testers. I never thought id say i was tired of eating ice cream 😂
@@BlackTieKitchen I'm here for you!
Like that little mixer! Thanks for the tip in the description.
Possibly switch sugars? Warm the mixture enough to melt the erythritol? I make a custard style but it requires more time than demonstrated here. I’m looking forward to a faster time. Keep up the good work!
There's a couple of things - it's a delicate balancing act
The rebel I’ve been a relative fan of.... thanks for the video, looking forward to the continued quest of keto ice cream
Surprisingly, I liked their vanilla the least (and Im a fan of vanilla!)
@@BlackTieKitchen the mint and chip in think is the best I've had from then, vanilla news is disappointing to hear. As I've been thinking hard on a float with Virgils zero root beer
Love ❤️ your videos, I had the same problem you did
Thanks!
I just order allulose a few days ago to make keto ice cream. Glad to see this does help.
Allulose is the way to go for this!
@@BlackTieKitchen I just started to go back on full keto the other week and was browsing some cooking videos. I saw the Joe Duff ice cream video where he suggests the allulose. And then I found your stuff and it's been down the rabbit hole ever since.
Oh man! Allulose works really well, but there has to be a decent ratio, otherwise its akin to a slightly melted soft serve
@@BlackTieKitchen It just came in. I'll have to experiment with it.
Thank you.
Thank YOU
Mason jar ice cream is what spurred me on to start my CZcams channel. As a former pastry chef I love my desserts but finding good keto dessert recipes was not easy. I've developed several keto ice cream recipes now, along with many other recipes. Thank you for shedding some light on the fraud that is Mason jar ice cream!😆
Haha together we can push out better stuff. I think we've both come to very similar conclusions in our ice cream recipes. Im going to push the envelope and see how far we can take it while still being doable 😂
I use powdered xylitol & erythritol to make my ice cream. Xylitol keeps the concoction scoopable. I realize there are dangers with xylitol if you have pets. None of that mason jar silliness :) It is worth making a custard and running it through my ice cream maker. I have also poured the custard into a metal baking pan, placing it into the freezer and stirring every hour until I get the consistency I prefer. Kristie Sullivan aka. Cooking Keto with Kristie was where I started. Thank you for a great video. susie in the tundra
Thanks Susie! Xylitol definitely helps keeps things nice 'n scoopable
Making ice cream in general can be tricky even without restraints like keeping it keto. That spoon is amazing, it's my new favorite character lol
Haha The Spoon©
That was really good Dennis. I understand your pain when an ex challenged me to make a vanilla ice cream superior to Haagen Dasz. I did some research and tests and she blind tasted both and chose mine.
Haha thats great! You can definitely make great ice cream at home - just requires a little work. And a little more work to make it low carb lol
We've checking in at least 3 times this week for Part 2 of keto ice cream. Killing us! when can we hope to see it? Keep up the great work. And the cleaning because...you know...ants. ;)
Mo J - it will be at least another week or two - Ive had a lot of family events the past two weeks alongside with my job that took time. Im also still neck deep figuring out some aspects on the recipe - it's about 90%. At 95% is when it's 'good enough' for a video since the last 5% usually requires an extra month of research 😄
Then there's the filming and editing part lol
Yummy!
You’re god send, D!!
Haha thanks Ren
Very happy you are doing this. I'm Carnivore + Dairy and one thing I've been trying to do is recreate Dulce de Leche. It's the only ice cream I eat, really and 'eat' is a strong word since most of the time it goes in my coffee. I'm still working on getting the base right (tried 3 times but none even close). I think I will take a break to see what you come up with.
Observation: IMO Häagen-Daz is one of the few big company ice creams left that still makes the real thing. I'm not sure if B&J still use their old recipes for some flavors, but I stopped buying when they sold the co. and the ingredients went from ~5 to ~20. Bryers did the same thing about 15 years ago; crap ingredients and lots of air injection.
Yeah, the overrun is interesting. A lot of Bryers isnt even ice cream, theyre "frozen dessert"
Use alulose only (I'm sure you know this but now you have more of a story arch), some liquid stevia is you need to more sweetness. Never used any gums and it is scoop-able for days. Agree 100% with the yolks, I do prefer custard to ice cream. Don't forget a little salt.
There's a bunch of ways it seems once we start substituting real sugar. It's definitely interesting all the aspects of what we consider 'good' ice cream and how it compares to old fashioned ice cream
Agreed. No gums. Eggs and alluslose, some liquid stevia. Works well as a base along with Whole milk and heavy cream.
how to make the custard please? whole egg or only yoke? how i heat the egg without cooking it?
@@reema4343 personally I am not concerned about issues of raw eggs and do not cook the custard mixture at all. I do use only the yolk.
@@reema4343 I make a pie that uses raw eggs and I pasteurize them in my sous vide at 135 degrees F for one hour. It clouds the whites a little, but they are still raw and safe for consumption.
I use just allulose as the sweetner. Works really well for me - even leaving in the freezer for the next day.
Yeah, allulose works extremely well!
When I use my ice cream marker, I toss in a few tbsp Vodka. Sort of to act as anti-freeze. Allulose is intriguing. I've wondered if Xanthan gum would help with creaminess. Thanks! Look forward to more tests. Be good to see how the various recipes hold up after 48-72 hours in the freezer. See if they get crystal-ee....
The freezer test is one of the utmost importance. It should stay somewhat scoopable once fully frozen
I have a gold cutlery set, a silver one and my everyday stainless steel. The gold is definitely the smoothest.
And prettiest!
I really love your recipe 💕 can you make other flavors like chocolate plz? 🙏🏻
Yup! Theyre planned!
Off to amazon to buy guar gum now! Maybe use powdered erythritol instead of granulated to help it dissolve in the liquid better. Great video, definitely gonna give it a try!!
You'll def need some guar gum. I have some recipes that I havent shared yet, but guar works really really well for cold applications!
The golden spoon reference from the tasting guy is perfect.
It wasnt a reference to that at all 😂
Clever!
Thanks!
If you were using granular sweetener, maybe run it through your blender to make it powdered will take the grainyness out? I just stumbled upon your channel tonight and I love the cinematography and content! ❤️ thanks for testing recipes for us.
Thanks! So it actually wont get rid of the graininess - I didnt get into too much of the science, but the solubility of erythritol in water is terrible, so it recrystallizes very easily, especially when the solution is cooled!
Can't wait to see where this one ends up Dennis!!!
Fingers crossed 😄
Just now stumbling upon this, would using powdered erythritol work better perhaps? Love your content by the way!
Erythritol is a funky ingredient. It's still recrystallize rather rapidly
Disolve the sweetemer in a small portion of heated cream, then add to cooled cream before mixing. Erythritol crystalizes easily, better go with stevia or allulose.
Based on the research an experiments, it's going to require a mix of sweeteners!
You do make me laugh lol !!!! you are so cool xx
Thanks!
Good job
Merci
I think it's easier to find a new favorite desert than to find a perfect home made keto ice cream recipe. There are a bunch of keto mug cake recipes, keto flan, keto crem brule, etc.. Lately, I've been experimenting with berries and cream. There's a delicious Norwegian red berry soup, strawberries and whipped cream, berry "gellitain" (using konjac powder if melting is an issue), and just plain frozen raspberries in cream. If you put the frozen raspberries in cream, the cream freezes, and it tastes a lot like ice cream.
Dont give up hope =) Those alternative ARE all delicious though!
I usually add a tablespoon of liquid coconut oil to keep mine scoopable out of the freezer, and I use a ice cream freeze bowl thing for my kitchenaid, because my husband bought it for me years ago.
There are a few things you can do to make it scoopable!
Uncooked egg yolks helps. Also if you cook the cream until it becomes condensed milk(takes forever on a really low heat and you must stir, stir, stir.) You’ll need a comfy stool and a good audiobook. I like Joe Rogan podcasts on Spotify because they last about three hours and often involve quantities of drugs and alcohol.
Edit: Speaking of alcohol - a hefty slug of 100% proof vodka helps too.
100%
If your channel was a stock, I'd put in a huge buy order. The content is so good it's only a matter of time before it explodes. Now I'm gonna make like a fat kid and make some stuff that identifies as ice cream.
😂😂 I cracked the code in the follow up ice cream vid!
@@BlackTieKitchen hahaha yeah, I saw that. The recipes you have are legit AF. Especially for someone who's getting back onto keto and fasting. My food was boring as hell. Now I have variety since you're the keto master. If you ever want to be best friends, I'm good with it 😁.
Okay this gets you a sub.
😂👍
Guys, allulose is a sweetener? I'm from Brasil, and I'm just finding out more about keto, here I only hear about xylitol and erythritol so it's nice to find a channel like this. Loved the channel !
Yup! Allulose is a relatively new low carb sweetener!
The texture for the various ice cream styles comes from up to three main ingredients with air mixed in: cream, sugar, and for many styles, egg yolk. Egg based ice creams are cooked first, much like custards -- like Ben and Jerry's, Haagen Dazs and Van Leeuwan. Those without, like Breyer's Natural Vanilla, are simply blended with air. Sugar substitutes alone have just not cut it to get the right texture. Actually trying the Black Tie creme brulee recipe in hopes that if I can make a sugar free custard that's good, then I can hack good keto ice cream. If you have beaten me to the punch and mastered this, I will be happily waiting for the next vid.
That's where I started the journey - it's so much more complex and making it low-carb is like taking it to the nth power 🤦♂️
I like the Rebel and Nick's the best
You can cur the erythritol in half to reduce the graininess!
If you do it with Allulose (instead of erithritol) it's not quite as hard. It also helps if you dissolve the sweeter properly (easier when the cream is heated).
Yeah, allulose is key - will cover it in the next episode!
This is hands down period.
I just made mine and mind blowing.
I added bocha and allulose. And made strawberry ice-cream.
To that I added 1/4 cup strawberry syrup and strawberry flavor.
I'm going to make more flavors now 😁
Man this is just amazing😋! Thank you again Dennis!
allulose is terrible for you. same sugar response as HFCS
I was watching keto connect if you use the powdered swerve it will dissolve better, but you are right on with the allulose that is legit.
The powdered swerve will dissolve faster, but its the same solubility rate because it's still erythritol, so it wont dissolve any more or less than regular granules!
@@BlackTieKitchen damn can't you just make erythritol obsolete.
I wish, but its cheaper than the others and works well in a quite a few things where you dont need a lot of sweetness!
One of the recipes I saw on YT used white rum in the recipe, and I did find this really helped the consistency, I use my magic bullet to whip mine and the only ingredients I use are 300ml double cream (heavy if you are American), 1 tablespoon of Stevia (ground to a fine powder in a coffee grinder), 1 teaspoon of vanilla essence, 1/8 teaspoon of salt and 1-2 teaspoons of the white rum, of course, not a child-friendly recipe but for me at least it works pretty well, I throw in some 90% dark chocolate cut into chunks or sometimes chop a strawberry into tiny chunks and throw that in for a bit of variety. It takes me less than 10 minutes to make and is usually ready to eat within 2 hours in our old junky freezer lol
Thats close to a recipe for sure. I havent had success with the rum though, but that sounds like a good base for rum raisin!
The best Rebel flavor is their Triple Chocolate ice cream.
Hoping I will find The Golden Tasting Spoon in your merch! ❤️❤️❤️
Haha it's got a bit of a backstory 😂
@@BlackTieKitchen Do tell!