Low-carb cinnamon ice cream
Christmas dessert without sugar
Equipment
- Ice machine or freezer compartment
Ingredients
Liquid ingredients
- 410 g Milk
- 410 g Cream
Dry ingredients
- 90 g Xylitol *
- 32 g Erythritol *
- 30 g Skimmed milk powder *
- 12 g Inulin *
- 14 g Cinnamon powder *
- 1 g Locust bean gum *
- 1 g Guar gum *
Instructions
Preparing the ice cream mixture
- Weigh out the dry ingredients (using a fine scale if necessary for small quantities) and mix well. If lumps are visible, pass through a sieve.32 g erythritol, 30 g skimmed milk powder, 12 g inulin, 14 g cinnamon powder, 1 g locust bean gum, 1 g guar gum
- Heat the milk and cream in a pan, stirring until just before boiling.410 g milk, 410 g cream
- Stir the dry ingredients into the milk and cream mixture.
- Keep stirring the ice cream mixture for a few minutes just before it boils. Then switch off the hob and remove the pan from the heat.
- Leave the ice cream mixture to mature in the fridge for at least 1 hour.
Before or during the freezing process
- Switch on the ice cream maker and leave it to cool for a few minutes.
- Meanwhile, beat the ice cream mixture well again with a mixer and then start the freezing process.
Notes
Alternatively, you can also make the ice cream without ice cream maker in the freezer perform (total time about 4 hours).
Xylitol and erythritol are usually sufficient to prevent the ice cream from becoming too hard in the freezer. If you still have problems, you can Glycerin use.
Have you tried the recipe yet?Mention @ice cream maker!