Is this the best keto ice cream recipe?
It’s the best fastest Keto Ice Cream recipe. What does that mean? It means that with about 15 minutes active work time (max) you can have an amazing ice cream that blows every other keto ice cream you’ve had out of the water – and it’s achievable with ingredients you likely already have in your cupboard. If you want a full fledged recipe for ice cream that will require more in depth techniques and a bit more effort, it’s what I’m planning on covering in my Keto Ice Cream Master Class – but this class will be for those fascinated with the science and the intricacies to make the absolute best keto ice cream!
Why all the gums?
There are a couple of reasons! Commercially prepared ice cream is a crazy concoction of ingredients carefully put together to make the frozen dessert we know and love. Each gum serves a purpose: whether it’s reducing ice crystal formation, providing emulsification between the water and the fat, increasing the time before the ice cream melts, etc, etc.
Do I really need to buy Locust Bean Gum?
No, you don’t need to purchase locust bean gum – but it makes a big difference. Locust bean gum is the best ingredient for suppressing ice crystal formation. It also reduces the impact of heat shock: the extreme change in temperature that results from removing your ice cream from and the freezer and back into the freezer.
Do you need an ice cream machine?
Yes and no. If you want the best ice cream you need to freeze it as fast as possible – and that is something that simply placing the custard base in the fridge cannot do. You can get an inexpensive ice cream makers such as this Cuisinart 1.5 quart maker that requires you to freeze the bowl, or you can go for something like the macdaddy Cuisinart ICE-100 Compressor model that doesn’t require freezing of any bowl. Believe it or not, the less expensive model actually gets your ice cream to temperature faster by about 5 minutes, but the tradeoff is that you need to freeze the bowl for a full 24 hours beforehand. One of the reason I purchased the compressor model is because of all the testing I do – and the lack of freezer space! I can recommend the ICE-100 whole-heartedly, but it’s expensive. Only splurge if you’re an ice cream fanatic!
Don’t you need to hydrate Locust Bean Gum?
Yes! at 176 degrees F for about 20 minutes. Guar gum also takes about an hour for full hydration. However, they still work, just to a lower extent in this use case, which is why we are using a bit more than usual – to account for the reduced efficacy. If you’re interested in the science and the reason for these gums, how they work together, and how they improve ice cream, consider my Keto Ice Cream Master Class!