Ketogenic Vanilla Rum Ice Cream Recipe

0 RatingRate
0 Comments

Egg yolk with erythritol.The purpose of hot water separation is to melt sugar and heat egg yolk for disinfection

Ketogenic Vanilla Rum Ice Cream Recipe
Prep:
Cook:
Total:
Level: Easy
Yield: 8 servings

Ingredients

yolk 4
Erythritol 35 g
Natural vanilla extract 3 g
RUM 5 g
Ultima grape flavor Half bag
unsalted butter 200g

Instructions

  • Egg yolk with erythritol.

    Ketogenic vanilla rum ice cream
  • The purpose of hot water separation is to melt sugar and heat egg yolk for disinfection.

    Ketogenic vanilla rum ice cream
  • Vanilla extract and rum alcohol can also be disinfected.

    Ketogenic vanilla rum ice cream
  • This is ketogenic electrolyte. Why should I add it? Because I want to restore the classic flavor of Tizi rum.

    Ketogenic vanilla rum ice cream
  • Beat the cream to 80%.

    Ketogenic vanilla rum ice cream
  • Gently mix with egg yolk.

    Ketogenic vanilla rum ice cream
  • Pour into the mold and freeze for more than three hours.

    Ketogenic vanilla rum ice cream
  • Scoop out the ice cream with a spoon.

    Ketogenic vanilla rum ice cream
  • So beautiful.

    Ketogenic vanilla rum ice cream

Tips

If conditions permit, you'd better buy Lanhuang eggs, which can be eaten raw.

Nutrition Facts

Per Serving ( 132 g ) :
calories273 calories
carbohydrate31 g
cholesterol58 mg
fat15 g
fiber0.9 g
protein4.6 g
saturatedFat9 g
sodium106 mg
sugar28 g
transFat0 g

Comments

No comment yet.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating