Almond Butter Ice cream (15% Sugar, 10% fat) (Test Batch #3)

Trying to create recipe that is Lower Sugar, Lower Fat than commercially available ice creams. Without using any ice cream machine.

This is the third test recipe. Sugarfree Natura is sucralose blended with fillers to achieve about 6x sugar sweetness. Can be replaced with splenda or any other alternatives based on that metric but may have to adjust amount of dextrose and softners to maintain freeze point close to 14 Celsius

Prep:

1. Add Whole Milk Powder, Salt, Dextrose and Xantham Gum in a bowl, whisk and make sure no clumps remain.
2. Separate the yolks in a different bowl.
3. Prepare a water/Ice bath that can fit your sauce pan.

Instructions:

1. Add Milk and Cream to a pan and put on stove. Heat till 40 Celsius.
2. Add Powder mix to the pan and whisk. Let it simmer till the temperature raises to 60 Celsius.
3. Temper and whisk the egg yolk with a laddle of milk mixture, add it back and whisk to combine.
4. On a low medium flame, whisk intermittently till temp raises to 85 Celsius.
5. Get the pan off heat and add almond butter, whisk till combined.
6. Transfer the pan to water/ice bath.
7. Add Sugarfree/Splenda while tasting for desired sweetness level. Add extra two teaspoon equivalent to sugar as frozen ice cream will taste less sweet than this concoction.
8. Refrigerate, cool it down to 4 Celsius (2ish hours).
9. Transfer to blender, add protein powder, and vodka. Blend till volume increases by 15-25%.
10. Transfer to a bowl with lid, freeze for 7-8 hrs.

• Image attached came out softer than anticipated and I have fixed the recipe so the end product is not as soft but still scoop-able.