Peanut Protein Ice Cream with Caramel
Peanut butter, cream, and whey protein provide protein and a dense, creamy texture. The allulose caramel is prepared separately, while butter and brief heating make it smooth and pourable. Add the caramel to the molds before freezing, then let the portions soften slightly before serving.
Heat the cream 35% fat (105 g), setting aside 30 g for the caramel; add the table salt (1 g) , erythritol (10 g), and stevia (25 g) to the remaining 75 g, then bring the base to a boil.
Remove the base from the heat, add the peanut butter (35 g) and lemon (10 g), then blend it.
Chill the peanut base in the refrigerator for 60 minutes, add the whey protein (60 g), and blend again.
Pour the base into two molds, add the prepared caramel, cover, and freeze for 4 hours.
For the caramel, combine the allulose (40 g) and water (30 g), bring to a boil, and cook for about 8 minutes until golden.
Add the remaining hot cream and reduce the caramel until it lightly thickens.
Add the butter (15 g) and heat the caramel until fully combined.
Transfer the caramel to a container, cover, and chill it in the refrigerator.
Warm the caramel slightly before adding it so it becomes pourable.
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