Mint Chocolate Keto Ice Cream
Egg yolks and heavy cream provide protein, fat, and choline, while fresh mint adds a cooling aroma without a significant carbohydrate load. Pieces of 85% chocolate contrast with the soft custard base and deepen the cocoa flavor.
Mint Custard Base
Heat mint (50 g) with cream 35% fat (200 g) until steam appears, without bringing the mixture to a boil. Cover the saucepan and let the aromatic base infuse for 30 minutes.
Rub egg yolk (72 g) with allulose (120 g). Gradually whisk in warm milk (300 g), then cook the mixture over low heat until it thickens slightly, without allowing it to boil.
Combine the custard milk base with the mint cream, cool it, and strain the mixture if needed.
Whipped Cream and Chocolate
Beat cream 35% fat (200 g) to firm peaks and gently fold it into the cold mint base.
Chop 85% chocolate (150 g), fold it into the ice cream, and transfer the mixture to a wide container. Freeze the dessert, mixing it every 30 minutes for 4–6 cycles, then leave it in the freezer for another 4 hours.
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