Low Carb Rum and Raisin Ice Cream
Indulge guilt-free with this decadent Low Carb Rum and Raisin Ice Cream, a keto-friendly twist on the classic boozy dessert. Crafted with rich heavy cream, unsweetened almond milk, and erythritol for sweetness without the carbs, this indulgent treat pairs velvety vanilla custard with rum-soaked raisins for bursts of flavor in every bite. The slow infusion of raisins in dark rum ensures a bold, aromatic kick, while the silky-smooth ice cream base, lovingly prepared with tempered egg yolks, delivers a luscious texture. Perfect for a sophisticated dessert or a refreshing summer indulgence, this low-carb recipe is a must-try for both health-conscious eaters and rum and raisin fans. Serve straight from the freezer for a creamy treat that balances indulgence and guilt-free satisfaction.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups heavy cream
- 1 cup unsweetened almond milk
- 3/4 cup erythritol
- 1 teaspoon vanilla extract
- 1/4 cup dark rum
- 1/4 cup raisins
- 4 egg yolks
- 1/4 teaspoon salt
Instructions
Begin by infusing the raisins: Place the raisins in a small bowl and pour the rum over them. Let them soak for at least 30 minutes to 1 hour until plump.
In a medium saucepan, combine the heavy cream, almond milk, erythritol, vanilla extract, and salt. Cook the mixture over medium heat, stirring occasionally, until it begins to steam. Do not let it boil.
While the cream mixture is heating, place the egg yolks in a separate bowl and whisk until they are pale yellow and slightly thickened.
Once the cream mixture is hot, slowly pour a half cup of it into the egg yolks while continuously whisking. This will temper the yolks and prevent them from scrambling.
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture, stirring constantly.
Cook over low heat, stirring frequently, until the mixture thickens enough to coat the back of a spoon.
Remove from heat and strain through a fine-mesh sieve into a bowl to remove any curdled bits.
Let the custard cool to room temperature, then cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming, and refrigerate until completely chilled, at least 4 hours or overnight.
Once chilled, stir in the rum-infused raisins, including any remaining rum.
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 15-20 minutes, until it reaches the consistency of soft serve.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours, or until firm.
Scoop and serve when ready, savoring the rich taste with the burst of rum-infused raisins.
Nutrition Facts
Calories |
2128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.2 g | 232% | |
| Saturated Fat | 102.8 g | 514% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 938 mg | 41% | |
| Total Carbohydrate | 217.8 g | 79% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 27.0 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 539 mg | 41% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 466 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
