A source of saturated fats and fiber, this dessert supports gut health thanks to inulin and has a low glycemic index due to allulose. The berry flavor of black currant adds a refreshing touch, making it an ideal treat for a keto diet.
Cream, Milk, Allulose, Inulin, Agar-agar, Cooking salt, Black currant, Agar-agar
Let it stand: 15 min, Boil: 5 min, Let it stand: 15 min, Boil: 5 min, Blend with a blender: 5 min, Mix: 5 min, Let it stand: 30 min, Whisk with a mixer: 5 min, Freeze: 1 h, Mix: 5 min, Freeze: 3 h, Mix: 5 min, Freeze: 2 h
Let the mixture sit for 10–15 minutes to allow the ingredients to absorb well. Then bring the mixture to a boil, adding allulose (60 g) and salt (1 g).
Boil for 1–2 minutes, then cool to room temperature.
Meanwhile, thaw the pureed blackcurrants without skin (200 g) and mix them with the prepared agar (0.5 g).
Let this mixture sit for a while to infuse, then bring to a boil. After that, blend all the ingredients with a blender until smooth and cool.
When the milk mixture has cooled, gently fold in the lightly whipped cream (300 g) and mix until homogeneous.
Then add the berry puree and mix again.
If you like, leave some pattern without fully mixing.
Cool the mixture to room temperature and whip it with a mixer for fluffiness.
Transfer the resulting mixture to a container and freeze.
After 1 hour, stir, and then repeat the process every 2–3 hours to make the ice cream more airy and homogeneous.
Before serving, let the ice cream sit in the refrigerator for 5 minutes.
Health benefits
For intimate health (blood circulation)
Protection from viruses
Boosting Immunity
Enhancing brain function and memory
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