Ingredients
• 4 whole eggs (best to use super fresh eggs with very orange yokes)
• 4 yolks (in addition to the whole eggs above)
• 2 tsp high quality vanilla (again quality matters here and you can adjust to taste with experience)
• 10 drops of apple cider vinegar (or lime juice) to taste
• 100 grams (7 tbs) grass-fed butter (we use Kerrygold Irish butter)
• 100 grams (7tbs) coconut oil)
• 50 grams (3tbs + 2tsp) MCT oil (important for consistency)
• 80 grams (5.5tbs) xylitol or erythritol or other sweetener (adjust to taste)
• ~100 grams water or ice (just under 1/2 cup; add less than you think you need, then increase the amount).
Methods
• Get all ingredients to room temp
• Blend everything but the water/ice in blender. It takes a while to get the butter blended into perfect creaminess
• Add water or ice and blend some more until well blended. Ideally, you want a yogurt-like consistency for creamy ice cream, or add more water for a firmer, icier texture
• Pour the mixture into an ice cream maker and turn it on
• The tricky part is to avoid granularity in the finished product that can arise from the sweetener or not getting a good smooth blend
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