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Keto Salted Caramel Ice Cream, Thm S
Salted Caramel Fat Bomb Ice Cream that's equally delicious and easy to make.
Prep Time: 00:20
Cook Time: 00:25
for the caramel sauce:
1 stick unsalted butter
1/2 c heavy cream
1/4 c pyure or thm gentle sweet
shot of bourbon *(optional)
1/8 scant tsp xanthan gum
3/4 - 1 tsp coarse sea salt
for the ice cream base:
4 whole eggs
4 egg yolks
1/3 c raw cacao butter, melted
1/3 c coconut oil, melted
1/4 c mct oil
1 tsp caramel extract
2 tbsp vegetable glycerin *(optional)
8 - 10 ice cubes
1Begin making the caramel sauce by combining the butter and sweetener in a large sauté pan over medium-medium low heat.
2When the butter is golden brown in color, add the bourbon (if using) and cream. *Mixture will bubble heavily, that's OK!
3Reduce for about 1 minute, then add the xanthan gum and sea salt and continue reducing until the caramel is thick and golden brown. Set aside and cool slightly.
4Prepare the ice cream base in a blender by combining the eggs and yolks, melted cacao butter and coconut oil, MCT oil, and caramel extract. Blend on high until everything is well incorporated. Add the slightly cooled caramel sauce and vegetable glycerin (if using), then blend again.
5With the blender running, begin adding the ice cubes, one at a time, until the temperature of the mixture is chilled and slightly fluffy.
6Add the cooled ice cream mixture to your prepped and chilled ice cream machine and churn for 10-15 minutes, or until the mixture is the consistency of soft serve.
7Transfer to a freezer safe container and freeze for at least 45 minutes to 1 hour before serving.
Credit: Erin Murray, My Fling with Food
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