Homemade gelato

Prep Time: 40

Cook Time: 4

Servings: 6 people

Calories: 215kcal

Gelato is the most delicious ice cream in the world. Whoever has eaten original ice cream in Italy knows what he is writing. It's worth trying this recipe and getting a taste of Italy. I present a delicious keto version of homemade gelato because ice cream is an irresistible dessert.

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US Customary - Metric

Ingredients

4 medium egg yolks
5 oz the erythritol powder version
1.5 cup milk
1 cup heavy cream
1 tbsp vanilla extract

Instructions

Beat the yolk with erythritol to a smooth mass. The best powder will be for this because it will break down more precisely. Unfortunately, erythritol does not do as well as sugar, and when we use the version in crystals, we can reckon that it will be felt in our ice cream.
Pour the milk into the scoop and stir, and the milk cannot boil. The best temperature will be 85 C or 175 F
If you do not have a thermometer, put the milk aside when you notice that it is starting to boil,
Add the erythritol powder and hot milk cream very carefully and cook everything again for 5 minutes. Take it off the heat, add the cold cream, and stir it quickly. Add the vanilla extract, mix, and pour the mixture into the Ice cream maker. I have the simplest versions, and I am thrilled. Although waiting for ice cream is about 3-4 hours, it's worth it because you know what you are eating, and in this version, keto is even tastier.
If you have a simple ice cream maker (the cheapest version will make ice cream in about 3-4 hours)
If you don't have an ice cream maker, you can still make this delicious dessert by simply putting the chilled mixture in the fridge in a large enough container so that you can mix it freely every 30-45 minutes so that it doesn't form crystals and spoil the taste of the ice cream.
Enjoy your desser

Nutrition