This passes muster with stevia sugar substitute just perfectly, and it was delicious.
If you love custard type ice cream, then do try this one.
- 6 tbsp butter
- 1/2 cup sugar of your choice
- 2 tbsp coconut sugar or 1 tbsp molasses
- 1/2 tsp vanilla extract
- 3/4 tsp kosher or sea salt
- 1 1/2 cups whipping cream
- 1 cup unsweetened almond or cashew milk
- 4 large egg yolks
- 2 tbsp vodka (optional, helps reduce iciness)
- 1/4 tsp xanthan gum
- 3 ounces sugar-free dark chocolate or high % cacao chocolate, chopped well
- Set a medium bowl over an ice bath and set aside.
- In a large saucepan, combine butter, sweetener and coconut sugar or molasses. When butter has melted, whisk to combine well. Bring to a boil and cook 3 to 5 minutes, being careful not to burn it.
- Remove from heat and stir in vanilla and salt.
- Slowly add cream, whisking constantly. Mixture may bubble vigorously. Stir in almond or cashew milk. Return to medium heat and cook, whisking frequently, until mixture reaches 170F on an instant read thermometer.
- In a medium bowl, whisk egg yolks until smooth. Slowly add about 1 cup of the hot cream mixture, whisking constantly. Then slowly return egg yolks to hot cream in saucepan, whisking constantly. Continue to cook until mixture reaches 180F on an instant read thermometer.
- Pour custard into bowl set over ice bath and cool 10 minutes. Then wrap tightly in plastic wrap and chill at least 2 hours, preferably longer.
- Whisk in vodka, if using, and then sprinkle surface with xanthan gum and whisk vigorously to combine. Pour mixture into the canister of an ice cream maker and churn according to manufacturer’s directions.
- Once churned, transfer half to an airtight container and sprinkle with half the chopped chocolate. Top with remaining ice cream and chocolate and stir to mix in well. Cover with plastic wrap and freeze until firm but not rock hard, about 2 hours. Or dump the chocolate on top and just mix in lightly.
NOTES: You could also add some pecans or walnuts. But don’t over do since you will miss the subtle flavor of the caramel.
SOURCE: All Day I Dream About Food