Mint Chocolate Keto Ice Cream

Milk, Cream 35% fat, Allulose, Egg yolk, Mint, Cream 35% fat, 85% chocolate

Let it stand: 30 min. Mix: 30 min. Freeze: 4 h. Whisk with a mixer: 5 min. Slice: 5 min. Steamed: 5 min. Mix: 4 h. Freeze: 30 min. Boil: 5 min. To boil: 5 min. Cool down: 5 min.

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.