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Vanilla ice cream made with allulose and high protein milk.
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Vanilla Ice Cream with Allulose New and Improved

This is a new version with less fat and more protein thanks to the ultra-filtered milk.
Course Dessert
Cuisine American
Keyword allulose, Ice Cream Recipe
Prep Time 10 minutes
Cook Time 6 hours
Freezing Time 2 hours
Total Time 8 hours 10 minutes
Servings 8 servings
Calories 175kcal
Author Anna
Cost 5

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.

Notes

Ice cream is difficult to measure accurately by volume because the amount of air incorporated during churning can vary. For the most accurate nutrition information, it’s best to weigh your portion. Based on my calculations, the ice cream is about 35 calories per 28 grams. A 114 gram (4 oz) serving is around 140 calories, while a more densely packed ½ cup (about 135 grams) is closer to 175 calories.

Nutrition

Serving: 0.5cup or about 135 grams | Calories: 175kcal | Carbohydrates: 11g | Protein: 9g | Fat: 10g