Keto Coffee Ice Cream with Espresso, Cinnamon, and Coffee Liqueur
Cream and egg provide fat and protein, while coffee and coffee liqueur create a rich aroma. Cooking the yolks without boiling and mixing the mixture during freezing help create a smooth texture with a cinnamon finish.
Heat milk (200 g) with cream 35% fat (400 g) until steaming, without bringing the mixture to a boil.
Rub egg (200 g) with allulose (150 g) and vanilla (5 g). Pour in the hot dairy mixture in a thin stream, stirring constantly.
Return the base to the saucepan and cook over low heat until slightly thickened, without boiling. Remove from the heat and cool completely.
Add strong coffee (100 g), coffee liqueur (40 g), and cinnamon (1 g), then strain the mixture through a sieve.
Chill the base in the refrigerator for at least 1 hour, transfer it to a wide container, and freeze for about 4 hours. Every 30 minutes, take it out 4–6 times and mix it, breaking up the frozen areas.
After the last mixing, leave the ice cream in the freezer until fully set.
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