I have a keto dessert that is a perfect frozen Summer treat for your low carb lifestyle. This keto ice cream recipe uses a combination of lemon and olive oil. It is a keto fat lovers dream! So creamy, tart and sweet! You will want to have a batch of this ketogenic ice cream in your freezer for those hot summer nights coming up!
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KETO LEMON OLIVE OIL ICE CREAM RECIPE
Yields: about 1 quart
INGREDIENTS:
5 teaspoons of lemon zest, divided
1/3 c fresh squeezed lemon juice
4 egg yolks
3 cups heavy cream
1 cup Confectioners Swerve
1/2 teaspoon salt
1/4 cup olive oil
1.Whisk egg yolks in a glass bowl and set aside. Combine the cream, confectioners Swerve, 4 teaspoons of lemon zest and salt in a saucepan. Cook over medium heat until mixture begins to bubble around the edges.
2. Ladle 1 cup of the cream mixture in the egg yolks and whisk to temper the eggs. Whisk until thickened .
3. Pour the egg mixture into the cream mixture in the saucepan. Whisk until combined. Stirring constantly, cook over medium-low heat until thickened enough to coat the back of a spoon. DO NOT boil the mixture. Strain through a fine mesh sieve into a large bowl.
4. Slowly add in lemon juice and olive oil, whisking in between. Stir in remaining teaspoon of lemon zest. Refrigerate for at least 4 hours.
5. Stir the mixture just before churning. Churn in a ice cream machine according to manufacturer's instructions.
6. Enjoy!!!
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KETO LEMON OLIVE OIL ICE CREAM RECIPE
Yields: about 1 quart
INGREDIENTS:
5 teaspoons of lemon zest, divided
1/3 c fresh squeezed lemon juice
4 egg yolks
3 cups heavy cream
1 cup Confectioners Swerve
1/2 teaspoon salt
1/4 cup olive oil
1.Whisk egg yolks in a glass bowl and set aside. Combine the cream, confectioners Swerve, 4 teaspoons of lemon zest and salt in a saucepan. Cook over medium heat until mixture begins to bubble around the edges.
2. Ladle 1 cup of the cream mixture in the egg yolks and whisk to temper the eggs. Whisk until thickened .
3. Pour the egg mixture into the cream mixture in the saucepan. Whisk until combined. Stirring constantly, cook over medium-low heat until thickened enough to coat the back of a spoon. DO NOT boil the mixture. Strain through a fine mesh sieve into a large bowl.
4. Slowly add in lemon juice and olive oil, whisking in between. Stir in remaining teaspoon of lemon zest. Refrigerate for at least 4 hours.
5. Stir the mixture just before churning. Churn in a ice cream machine according to manufacturer's instructions.
6. Enjoy!!!
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