LOW CARB LIQUORICE GELATO ICE CREAM
Low Carb Liquorice Gelato Ice Cream. 4g net carbs. Insanely delicious ice-cream. Just like you get in Italy.
Before anyone starts screaming “It’s not keto!” let me clarify that I have not used the black, sugar-loaded, gummy stuff that you see in sweet shops. Which isn’t really liquorice at all. I have used real liquorice. No additives. No sugar. Liquorice is indeed a root extract, and very high-carb. But you don’t need much for 500g of my gelato.
Pure, 100% liquorice is hard to find. Unless you’re in Italy. In which case you can walk into any store, including tobacconists, and see either the woody sticks you chew on, or the pure black, intense stuff that I prefer. I’m in the UK, and I buy imported Italian liquorice sticks from either Amazon or Ebay – depending on offer price.
How to Make Liquorice Gelato Ice Cream
An ice cream machine isn’t necessary, but it does make life way easier. Without it, you’ll need to be hands-on for several hours. Freezing, whipping, freezing, whipping, on repeat, to break up the ice crystals until the mixture is frozen. I don’t have time, or patience, for that. So I use a compact, inexpensive machine that’s easy to store. By keeping the inner chamber in the freezer all the time, it is ready to spring into action whenever I want.
The combination of Arla lactose-free whole milk and whipping cream ensures that the gelato isn’t too sickly. They have the same carbohydrate content. Again, there’s no need for the daft brigade to announce that “milk isn’t keto”. Whipping cream (35% fat) can replace the milk, but will make the gelato heavier and more calorific.
Both inulin and gelatine add to the smooth and creamy mouthfeel. They also prevent the formation of ice crystals – which turn even the smoothest ice cream into a solid block when stored in a home freezer. HERE is a bit of ice cream science you might like to read.
Allulose is a sweetener that doesn’t crystallise like erythritol does. It enhances the velvety texture of this Low Carb Liquorice Gelato Ice Cream. Not so easy to source in Europe. HERE is a U.K. supplier you might want to check out.
The Italian liquorice I use comes in a stick that needs to be crushed and pulverised to help it melt nicely. I find that 2 and 1/2 sticks (20g) produce the best flavour, but I still like to enhance it with a little liquorice extract. It all depends on taste and preference. Do remember that 100g of the specific liquorice I use has 50g carbs. Although it is much lower than all other ‘pure’ liquorice I have come across (80-98g) it’s still quite high for a keto ingredient choice. A flavour enhancer is definitely a better option than adding more liquorice.
Liquorice should not be consumed daily for an extended period of time. Although it has anti-inflammatory, anti-viral and anti-bacterial properties, it also contains glycyrrhizic acid, which can cause an imbalance in potassium and sodium levels. Bottom line is: enjoy it as a treat once in a while, not every day. One serving (100g) of my liquorice gelato contains just under 1g of salt (1000mg). Nothing to worry about.
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LOW CARB LIQUORICE GELATO ICE CREAM
Author: Antya – queenketo.com
- Yield: 500g
- Serving: 100g
- Calories: 208
- Fat: 20g
- Net Carbs: 4g
- Protein: 3.5g
Recipe type: Ice Creams and Ices
Cuisine: Ketogenic. Low Carb. LCHF. Sugar Free. Grain Free. Gluten Free.
- stir gelatine in 100g of the milk and leave to bloom.
- whisk whole egg with sweeteners; combine with bloomed gelatine.
- crush the liquorice sticks, then pulverise in a coffee/herbs mill (U.S. option HERE) or mortar and pestle.
- pour whipping cream, 100g milk, inulin and pulverised liquorice into a small, heavy-base saucepan over medium-high heat.
- use a manual whisk to stir the mixture until it turns brown as the liquorice melts (reduce heat so as to prevent boiling/simmering).
- slowly pour the hot cream over the egg/sweetener/gelatine mix, while continually whisking.
- transfer it back to the saucepan and place it over medium-high heat; whisk often and remove the saucepan from heat source as soon as you see tiny bubbles appear all around the perimeter.
- add liquorice essence and leave to reach room temperature, then transfer to the fridge for 30 minutes or freezer 10 minutes.
- give it a good whisk, turn on your ice cream churning machine (U.S. option HERE) and pour it in.
- stop churning after 15-20 minutes when the gelato becomes a stiff cream (the blades will struggle to turn).
- transfer to a suitable container, seal and freeze to your desired consistency – about 20-30 minutes.
- should your gelato turn solid, let it thaw in the fridge for 1 hour or at room temperature for 20-30 minutes.
Arla lactose-free milk is replaceable with British/U.S. (35% fat) whipping cream (same carbohydrate content).
Liquorice essence is optional. It intensifies the overall flavour, so it’s a matter of personal taste preference.
100g = 1 scoop
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales (U.S. option HERE).