Low Carb “Old Fashioned” Pumpkin Ice Cream

UPDATE 2016-10-25: This entry has been superseded. Please see Low Carb “Old Fashioned” Pumpkin Ice Cream II - The Pumpkining

I called this ice cream “Old Fashioned” because I’m using actual pumpkin in the mix. Every pumpkin ice cream recipe I’ve read uses cooked pumpkin either by roasting it yourself or from a can of pumpkin puree. I thought this would be a slam dunk, but unfortunately, the end results weren’t as good as I was expecting. I would have loved to get my hands on a small bottle of LorAnn Oils pumpkin ice cream flavoring, but it’s only available in quart sizes. I like pumpkin ice cream, but to spend $25 on enough to make 64 quarts is madness.

Low Carb Bourbon and “Brown Sugar” Ice Cream

Humphry Slocombe has a popular ice cream called “Secret Breakfast” that combines brown sugar, bourbon, and cornflakes. They use slightly overcooked crumbled up cornflake cookies since cornflakes by themselves would turn to mush. Bourbon and brown sugar are flavors I can work with for a low carb conversion, but there’s no low carb substitute for cornflakes. I like the idea of a cookie, so I went searching for a cookie flavor that would pair well with bourbon.

Low Carb Salted Caramel Ice Cream with Pistachio and Rosemary

I’ve been looking for something to pair with salted caramel ice cream, but most incarnations offer it as-is. Okay, some add butter in the mix, but no solids...until I found this recipe: Salted Caramel Ice Cream with Pistachio. What made this recipe interesting was the addition of fresh rosemary. It sounds unappetizing, but the creator kinda sold me on it.

Low Carb Prosciutto Ice Cream

Humphry Slocombe is another in a long line of trendy ice cream shops that have cropped up in the last few years. They offer unique and exotic flavors and have their own recipe book for the home enthusiast. One ice cream flavor stood out to me among the rest: Boccalone Prosciutto Ice Cream.

Low Carb Black Currant Tea Ice Cream

This is another low carb conversion from “The Perfect Scoop” by David Lebovitz. This one is similar to the toasted coconut ice cream I did a while back except Black Currant Tea is the main flavoring ingredient. This is going to be a long one to do since it involves heating the milk and part of the cream base and brewing the tea in the base for an hour, making a custard out of the egg yolks, yadda yadda...