Keto Caramel Latte Ice Cream
Cream and egg yolk provide a rich base and protein, while coffee and coffee liqueur add a deep aroma. Lightly caramelized allulose creates a soft toffee note, and churning in an ice cream maker helps produce a smooth texture.
Heat milk (30 g) and cream 35% fat (120 g) until steaming, without bringing the mixture to a boil.
Add allulose (30 g) to a dry saucepan and heat it until lightly caramel-colored. Gradually whisk in the hot dairy mixture.
Whisk egg yolk (20 g). Slowly pour in the hot caramel dairy mixture, then return the base to the saucepan and heat until slightly thickened, without boiling. Cool the base completely.
Add strong coffee (25 g), coffee liqueur (8 g), vanilla (1 g), and cinnamon (1 g), then strain the mixture. Chill it in the refrigerator for at least 1 hour.
Pour the base into an ice cream maker and churn for 15–20 minutes, following the appliance instructions. Transfer the ice cream to a covered container and freeze for about 2 more hours.
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