Keto Milk Ice Cream with Vanilla
The fat and protein from milk, egg yolks, and butter create a rich dairy base, while milk powder adds solids for a denser texture. Vanilla rounds out the flavor, and allulose keeps the dessert free of sucrose. After making the base, plan several freezer mixing cycles and another 4 hours for the final freeze.
Pour milk (500 g) into a saucepan, add butter (100 g), and heat until the butter melts completely without bringing the mixture to a boil. Add milk powder (30 g) and stir.
Rub egg yolk (54 g) with allulose (150 g). Gradually whisk in the hot milk mixture, then return everything to the saucepan.
Cook the base over low heat until it thickens slightly, without allowing it to boil. Add vanilla (2 g), stir, cool to room temperature, and refrigerate for 1 hour.
Pour the cold base into a container and freeze it. Take the ice cream out every 30 minutes and mix thoroughly 4–6 times to break up ice crystals. After the last mixing cycle, leave the dessert in the freezer for another 4 hours.
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