Ice cream and chilled desserts
This dessert uses leftover custard made with almond milk in a pressure cooker, then turns it into a keto treat with sugar-free dark chocolate and toasted hazelnuts. After freezing overnight, it becomes creamy and rich.
Whisk the almond milk, cream, egg yolks, erythritol, vanilla, and salt thoroughly in the pressure cooker. Close the lid and cook at low pressure for 2 minutes.
Release the pressure immediately and quickly whisk the mixture to keep it smooth.
Transfer the custard to a bowl, cover it with plastic wrap, and chill in the refrigerator for at least 1 hour.
Stir the roughly chopped dark chocolate and toasted hazelnuts into the cooled custard.
Transfer the mixture to a freezer-safe container and cover it. Freeze for at least 4 hours, preferably overnight. Take the frozen ice cream out 5 minutes before serving so it can soften.
Whisk the custard as soon as you remove it from the pressure cooker; otherwise, the egg yolks may curdle and affect the texture. Allergen information: Contains eggs, dairy (cream), and tree nuts (hazelnuts).
Eritritol yerine hiç tatlandırıcı kullanmadan denedim ve dondurma neredeyse tatsız kaldı, ketojenik olsun derken lezzetten çok ödün verdim. Bir dahaki sefere tarifte yazılan miktarı aynen uygulayacağım.
Düdüklüde yumurta sarılı bir karışım pişirmek ilk başta bana riskli geldi, kesilir diye endişelendim ama basıncı hemen bırakıp çırpınca gerçekten pürüzsüz kaldı. Yine de ilk defa deneyenler için biraz cesaret istiyor.
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