Dark Chocolate Keto Ice Cream
85% chocolate and egg yolks provide cocoa polyphenols, fat, and choline, while heavy cream builds a rich, creamy base. The custard method softens the chocolate bitterness and creates a dense texture with a deep cocoa flavor.
Finely chop 85% chocolate (200 g) and place it in a bowl. Bring cream 35% fat (400 g) and milk (200 g) to a boil, then immediately pour the hot mixture over the chocolate. Wait 1 minute and stir until the ganache is smooth.
Rub egg yolk (72 g) with allulose (100 g). Slowly pour the ganache into the yolk mixture while whisking, then return everything to the saucepan.
Cook the base over very low heat until it thickens slightly, without allowing it to boil. Strain the mixture, add table salt (1 g), and cool it completely.
Transfer the base to a container and freeze it. Mix the ice cream with a whisk or mixer every 30 minutes for 3–4 cycles, breaking up frozen areas, then leave the dessert in the freezer for another 4 hours.
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