Keto Rum and Raisin Ice Cream
Indulge in the rich, creamy delight of Keto Rum and Raisin Ice Cream, a low-carb twist on a classic favorite. This decadent frozen treat combines the bold flavor of dark rum with chewy low-carb raisins, all folded into a luscious custard base made with heavy cream, almond milk, and a hint of vanilla. Sweetened with keto-friendly erythritol and thickened with a touch of xanthan gum, this silky-smooth dessert is perfect for satisfying your sweet cravings while staying on track with your ketogenic lifestyle. Churned to perfection and frozen to creamy firmness, this ice cream is a standout dessert for any occasion. Perfect for keto dieters and ice cream lovers alike, it’s a guilt-free indulgence that doesn’t compromise on flavor or texture. Serve it solo or pair it with a warm keto brownie for the ultimate low-carb dessert experience!
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Ingredients
- 2 cups Heavy Cream
- 1 cup Almond Milk (unsweetened)
- 0.5 cup Erythritol Sweetener
- 4 large Egg Yolks
- 2 teaspoons Vanilla Extract
- 0.25 teaspoon Sea Salt
- 3 tablespoons Rum (dark)
- 0.5 cup Low-Carb Raisins
- 0.5 teaspoon Xanthan Gum
Directions
Step 1
In a small bowl, combine the low-carb raisins and 2 tablespoons of dark rum. Stir to coat the raisins and let them soak while you prepare the ice cream base.
Step 2
In a medium saucepan over medium heat, combine the heavy cream, almond milk, erythritol, and sea salt. Stir occasionally until the mixture begins to steam, but do not let it boil.
Step 3
In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.
Step 4
Gradually whisk about 1 cup of the hot cream mixture into the egg yolks to temper them. Slowly pour the yolk mixture back into the saucepan with the remaining cream, stirring constantly.
Step 5
Cook the mixture over low heat, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon. This should take about 5-7 minutes. Do not allow the mixture to boil, or the eggs will scramble.
Step 6
Remove the saucepan from the heat and stir in the vanilla extract, xanthan gum, and the remaining 1 tablespoon of dark rum. Mix well until the xanthan gum is fully dissolved.
Step 7
Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits, then let it cool to room temperature. Cover and refrigerate for at least 3 hours, or until the mixture is cold.
Step 8
Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions. Add the soaked raisins (along with any rum in the bowl) to the ice cream about 5 minutes before it is done churning.
Step 9
Transfer the ice cream to an airtight container and freeze for an additional 2-3 hours, or until firm. Serve and enjoy your keto-friendly rum and raisin ice cream!
Nutrition Facts
| Serving size | (1079.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2322.3 |
| Total Fat 181.0g | 0% |
| Saturated Fat 102.6g | 0% |
| Cholesterol 1218mg | 0% |
| Sodium 969.4mg | 0% |
| Total Carbohydrate 211.8g | 0% |
| Dietary Fiber 6.0g | 0% |
| Total Sugars 73.5g | |
| Protein 15.1g | 0% |
| Vitamin D 173.2IU | 0% |
| Calcium 602.8mg | 0% |
| Iron 3.7mg | 0% |
| Potassium 1092.0mg | 0% |
Source of Calories