Lemon Curd Ice Cream
Anyone else LOVE ice cream and lemon curd?
I am obsessed so I decided to marry the two for a delicious, sweet and tart ice cream!
HOW TO MAKE KETO LEMON CURD ICE CREAM
To make my ice cream, I used Further Food Gelatin! When added to Ice-creams, gelatin acts as an emulsifier. Adding gelatin also gives the ice-cream a better texture and keeps it fresh.
Further Food gelatin and collagen peptides are both excellent sources of collagen. Both their Collagen & Gelatin are sourced from the highest quality, grass-fed, pasture-raised, hormone-free, and antibiotic free bovine collagen.
The benefits of collagen and gelatin are astounding! Just eating my delicious dessert helps support skin elasticity & hydration, longer hair & nails, stronger bones & joints, faster recovery between workouts, increased flexibility, improved digestion, and it even keeps you feeling full and satiated for longer!
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Lemon Curd Ice Cream
Equipment
Ingredients
- 1 cup powdered allulose
- 1 teaspoon stevia glycerite
- 1 tablespoon lemon peel finely grated
- 4 large eggs
- 1/2 cup coconut oil (or butter)
- 1/4 teaspoon Redmond Real salt
- 1 1/2 cups heavy cream (or coconut milk if dairy free)
- 2 teaspoons Further Food gelatin
- 1 teaspoon lemon extract (or other extract like strawberry)
Instructions
- Make the lemon curd: Combine the allulose, stevia, lemon extract, lemon zest, and eggs in a heavy medium-sized saucepan and whisk to blend. Add the coconut oil and salt. Place over medium heat and cook, whisking constantly, for about 12 minutes, or until the mixture thickens and coats the back of a spoon thickly (do not boil).
- Strain the mixture through a fine-mesh strainer into a medium-sized bowl. Place the bowl in a larger bowl filled with ice water and chill, whisking occasionally, for about 15 minutes, until the lemon curd is cooled completely.
- Add the cream and gelatin to the curd and stir to combine.
- Pour the mixture into an ice cream machine and churn according to the manufacturer’s instructions. Store leftovers in a tightly sealed container in the freezer.
Nutrition
TESTIMONY OF THE DAY
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“End of week 3 update: I am down 5 pounds this week! That’s 16 pounds in 21 days!! I wish I’d have known all of this sooner.
I have struggled for years eating healthy and still not being able to lose weight. Maria and Craig Emmerich’s information and macro calculator seem to be spot on!
I’m so thankful for something working for me finally. I don’t have any food pics this week, I really kept it extra simple. I can’t wait to see next week’s results! (1st pic before, 2nd after) maybe when I get more weight off I’ll be more confident posting a body picture.” -Beth
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Will this recipe work with a Ninji Creami? Does the gelatin work with freezing and then spinning?
Can you use just stevia. Allulose causes my husband and I digestive challenges, less so than erithytol. What about pork rind dust if you need the volume?
Yes you can, but the ice cream will be rock solid straight out of the freezer, so you will need to let it sit out for awhile to soften up before it is scoopable 🙂
Thanks for sharing this recipe. My family and grandson love lemon flavor! In your instructions, extract is added in step 1 and step 3. Do we divide the extract?
Sorry, that was a typo. I fixed it 🙂
hello
can i use coconut cream? if so how much to use please
Yes, you can do that. I would use equal portions.