One of the best ways to use allulose is in ice cream, and this ice cream is a good example. It is a low sugar, high protein ice cream recipe designed for home ice cream makers. It taste like normal, scoopable ice cream, but with more protein per serving. It's also easy and relatively quick because the custard doesn't require a very long chill time.
I've been making this for a while now and have revised the recipe over and over to get it just right. Every version has been very tasty, but I wanted to improve the protein level and lower the calories a bit, so I've made a few changes including using Fairlife ultra-filtered milk, increasing the amount of milk powder and using slightly less sweetener.
Allulose and Sweeteners
The sweeteners used in this recipe are allulose, sugar and golden syrup. I've tried a few different brands of allulose and my go-to favorite is officially the "It's Just" brand. It's fine textured and dissolves quickly. For the syrup, my favorite is Lyle's Golden Syrup or a mixture of Lyle's and honey. Corn syrup maybe also be used, but if you are going to all the trouble to round up ingredients for this ice cream you might as well get the Lyle's.
I need to change the photos, but the rundown on how to make this is pretty much the same. You start by mixing the dry ingredients in a bowl, then adding the syrup, eggs and some of the milk and whisking until thick.
You then heat the milk and cream in a saucepan, temper the egg mixture with the hot milk mixture, then pour it back into the saucepan and stir until it hits 180 degrees F.
Because there are whole eggs in this recipe (I use whole eggs rather than yolks to increase protein and reduce calories), you'll need to strain.
Chill the mixture until it is very cold. Quick cool it in a zipper/freezer bag by submerging in ice water, then give it a 4 hour stint in the refrigerator to get it good and cold. Vodka goes in right before churning.
If you like the flavor of bourbon, you can skip the one tablespoon of vodka and use 1 to 3 (maybe even more ) tablespoons of bourbon. I'm still experimenting with just how much bourbon I can fit in there.
Tips and Ingredient Notes
- Allulose -- I really like the brand It's Just. It seems to have the least aftertaste and it is a very fine powder which dissolves easily.
- Xanthan Gum -- You can leave it out, but the tiny bit of xanthan gum acts as a stabilizer and also helps with creamy smooth mouthfeel.
- A little sugar really improves the flavor and is worth the extra calories added.
- Nonfat Milk Powder -- Bob's Red Mill brand has a good flavor. Whatever brand you use, use the weight (50 grams) because some brands are denser than others. Bob's weighs about 8 grams per T.
- Golden Syrup, Corn Syrup and Honey -- I've reduced the amount of syrup slightly since posting. You can use 2 ½ tablespoons of golden syrup or a mix of (2 T) golden syrup and (½ T) honey. Lately I've been using straight golden syrup. Corn syrup is also an option, but golden syrup adds flavor.
- Whole Eggs -- Including the whites in ice cream reduces calories per oz and increases protein. I have not tried making this recipe with yolks only, but I'm sure it would be good, just a lot richer.
- High Protein Milk (Fairlife Ultra-Filtered) and Heavy Cream -- Using Fairlife milk increases the protein quite a bit. I've reduced the heavy cream to ½ cup and the ice cream is just as good.
- Vanilla Bean Paste -- Truly worth using in homemade ice cream. I like Nielsen Massey brand, but other brands are good too.
- Vodka -- Added right before churning. This helps keep the ice cream scoopable, but with all of the allulose you could probably skip the vodka and still have a good product. Bourbon is also very good here.
Macros
Ice cream is tricky to measure by volume because the amount of air churned in can vary. If you want to be precise, weighing your portion is the best option. The nutrition estimates are based on dividing the finished batch into 8 servings, about 136 grams each.
Recipe
Vanilla Ice Cream with Allulose New and Improved
Ingredients
- ⅔ cup allulose powder (go by weight, volume is approximate). (130 grams)
- ¼ teaspoon xanthan gum
- 2 tablespoons sugar (25 grams)
- ¼ teaspoon salt
- 50 grams nonfat milk powder (about 6 tablespoons) (Bob's brand)
- 2 ½ tablespoons corn syrup or golden syrup (50 grams)
- 2 large eggs (100 grams)
- 2 ½ cups Fairlife whole milk, ultra-filtered (600 grams)
- ½ cup heavy cream (120 grams)
- 2 teaspoons vanilla bean paste
- 1 tablespoon vodka (14 grams)
Instructions
- In a bowl, preferably one with a spout, mix together the allulose, xanthan gum, sugar, salt, and milk powder until evenly blended. Add the syrup, eggs and ½ cup of the milk and whisk stir until smooth. It should be pretty thick -- almost like pudding.
- Pour remaining 2 cups of milk and the ½ cup cream in a saucepan and heat until mixture begins to simmer.
- Gradually whisk the hot milk mixture into the egg mixture to temper, then pour it all back into the saucepan.
- Stir constantly (I use a heavy duty heat proof rubber scraper) until mixture is 180 degrees F. It will start to look foamy and stick to the sides of the pot. Don't let it boil oil.
- Strain the mixture into a clean bowl and whisk in the vanilla bean paste.
- Pour the custard into a heavy duty freezer bag and submerge in ice water for about 30 minutes to quick cool.
- Once cool, set the bag in an empty bowl and refrigerate for at least 4 hours or until very cold.
- When ready to churn, add 1 tablespoon of vodka to the freezer bag. Close it and shake it up a little just to mix.
- Pour the mixture from the bag to the ice cream maker and churn as manufacturer directs until mixture is soft serve/frozen.
- Scrape into pints. Freeze until firm. The ice cream should still be quite scoopable on day 2.
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