No-Churn Keto Plombir Ice Cream
The fat and protein from heavy cream, egg yolks, and milk create a dense dairy flavor and satisfying richness, while allulose replaces sugar in the custard base. Whipped cream lightens the texture but must be folded into the custard only after it has cooled completely. Freeze the mixture with 40-minute mixing cycles, then whip the slightly softened dessert once more before serving.
Custard Base
Combine heavy cream (600 g), milk (200 g), and vanilla (2 g) in a saucepan. Heat until steam appears, but do not boil.
Beat egg yolk (108 g) with allulose (200 g). Pour in the hot cream mixture in a thin stream while whisking, then return the base to the saucepan.
Cook the custard over low heat until it thickens slightly, without bringing it to a boil. Strain it, cool it to room temperature, and refrigerate for 1 hour.
Whipped Cream
Beat heavy cream (300 g) with a mixer until firm peaks form. Fold it gently into the cold custard and transfer the mixture to a container.
Freeze the ice cream, mixing it every 40 minutes during the first 3 hours. After it freezes completely, leave the container at room temperature for 20 minutes, beat the dessert with a mixer, and return it to the freezer for another hour.
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