Pistachio Keto Ice Cream
Pistachio urbech and egg yolks provide protein, fats, and a full nutty flavor. The cream custard becomes smooth and rich, while brief mixing during freezing helps keep the ice crystals fine.
Heat milk (200 g) in a saucepan until hot, but do not let it boil. Rub egg yolks (72 g) with allulose (120 g), slowly whisk in the hot milk, and return the mixture to the saucepan. Cook over low heat until slightly thickened, stirring constantly.
Remove the base from the heat, add pistachio urbech (150 g) and table salt (1 g), and stir until smooth. Pass the mixture through a sieve and cool it completely.
Whip cream 35% fat (400 g) to soft, stable peaks. Fold it into the cold pistachio base, transfer the mixture to a wide container, and place it in the freezer.
Stir the mixture with a whisk or mixer every 30 minutes, breaking up frozen areas; repeat 4–6 times. After the last mixing, leave the ice cream in the freezer for another 4 hours.
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