White Chocolate Ice Cream with Orange Zest
Heavy cream supplies fat and egg yolks add choline to the rich dairy base, while orange zest contributes aromatic oils and a bright citrus note. Sugar-free white chocolate rounds out the flavor, and gradual cooling helps preserve a smooth, creamy texture.
Finely chop sugar-free white chocolate (300 g) and place it in a bowl. Heat cream 35% fat (400 g) with milk (200 g) and orange zest (10 g) until it nearly boils, then pour the hot mixture over the chocolate. Wait 1 minute and stir into a smooth ganache, keeping it below 60°C.
Rub egg yolk (54 g) with allulose (80 g). Gradually whisk the ganache into the yolk mixture, then return the base to the saucepan.
Cook the mixture over low heat until it thickens slightly, without allowing it to boil. Remove it from the heat, cool the base completely, and strain it if needed.
Transfer the chilled base to a container and freeze it. Mix the ice cream with a whisk or mixer every 30 minutes for 4–6 cycles, then leave the dessert in the freezer for another 4 hours.
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