- Preparation time: 30 minutes
- Portion: 8 persons
- Heavy Cream 8.2 ounces.
- Erythritol 2 ounces.
- Raspberries 6 ounces.
- Protein Powder 2 ounce.
- Large Egg Yolks 3
- Vanilla Extract half teaspoon.
- Xanthan Gum 1/8 teaspoon.
- Vodka 1 tablespoon. (optional)
– Francis Bacon
- calories 100kcal
- protein 0.5g
- fats 10.9 g
- carbohydrates 1 g
- Place a pan over simmer medium heat and add heavy cream and erythritol. Bring to simmer (do NOT boil) and wait until the erythritol is gently dissolved.
- Meanwhile, put raspberries in a mixer (it should be little chunky). When the ice cream looks a bit thicker, add the chunky raspberries and mix gently, but don’t over mix.
- Meanwhile, add egg yolks to a mixing bowl and beat using a hand mixer until they’ve doubled in size.
- Gently add the hot cream mixture into the egg mixture and mix. Add vanilla extract, protein powder, and xanthan gum, and mix well.
- If desired, add vodka and place your bowl in the freezer for at least 2 hours minimum. Don’t forget to stir occasionally!
- Chill the ice cream for another 4 hours or overnight.
- Raspberries have a lot going for them. Not only do they taste delicious, but they are also packed full to the brim with nutrients, vitamins and minerals. They are low in fat and calories, but rich in dietary fibre and antioxidants.
- Raspberry antioxidants and anti-inflammatory compounds are associated with cancer protection by reducing the reproduction of cancer cells. However, research also shows that the phytonutrients in raspberries, such as ellagitannins, may actually help kill cancer cells by signaling apoptosis, or programmed cell death.
- Oat milk is high in natural fibre and iron and low in fat. Oats are also said to have properties within them that help with clearer skin by improving the Nutrition of it.