We’re still working on the nuances, but the current version is composed of:
- 3.5 cups of whole fat (i.e., heavy, 35% fat) cream
- 1 cup of zero sugar almond milk
- 1 tbsp vanilla extract
- 2 tbsp almond extract
- 3 tbsp ground espresso powder
- 2 tbsp xylitol
This makes enough to feed about 8 normal people, or me in one sitting.
You’ll need an ice cream maker, obviously, to mix it at freezing temperatures.
—P.A., March 2012
Can’t believe no one has commented on this. Makes me think no one has made it, because the almond extract is WAY off. Unless Peter is using amaretto or some weak almond flavoring, 2 TABLESPOONS is more than I would put in a GALLON of ice cream. It’s nearly a whole container of almond extract. Back it off to about a teaspoon if you buy the normal grocery store almond extract for baking.
Also add 1/4 tsp salt. Also double the xylitol (or use erythritol), and add more espresso powder (to taste; will depend on the brand). You can taste it as you go. Add a splash of vodka, rum, amari, or a TB of glycerine to help prevent ice crystals.
Has anyone tried this recipe and substituted allulose?
I was just wondering the same thing re: allulose. I’ve been making a version of this for about 2 years, with 50% allulose + 50% concentrated monk fruit, but will tweak this one this weekend – never tried almond milk, and will sub vanilla extract – and report back. Pretty great that Trader Joe’s now sells allulose. And yeah, serves 8 my a%$!