Tuesday, November 24, 2015

Low Carb Thanksgiving Dinner Ice Cream

I’ve made low carb conversions of wild and weird ice cream flavors that other people created, but this one is all mine. Yes, Salt & Straw did make a salted caramel ice cream with candied turkey skins and turkey fat, but this recipe goes even further. I’m packing a whole Thanksgiving dinner in there: turkey, gravy, sweet corn, cranberry, and bread stuffing!

Tuesday, November 17, 2015

Low Carb Gravel Road Ice Cream

This recipe is from Jeni’s Splendid Ice Creams at Home book:
In the mood for Salty Caramel with nuts? Add smoked almonds and make Gravel Road. Reduce the salt in the ice cream to ¼ teaspoon, then make and freeze the ice cream. Pack it into the storage container, layering it with 1 cup coarsely chopped smoked almonds.
I bought a small can of Blue Diamond Smokehouse Almonds, chopped up a cup’s worth and boom, I’m done. Seriously, this ice cream flavor was easy to do. The smoked almonds pair perfectly with the salted caramel.

Tuesday, November 10, 2015

Low Carb Earl Grey Sriracha Ice Cream

Whenever an article on strange ice cream flavors is written, Earl Grey Sriracha is usually included. A recipe for this flavor was included in the book “Scoop Adventures” by Lindsay Clendaniel. Here’s what she wrote about this strange combination:
Earl Grey tea, with its citrus and floral notes, is a tea originating in Southeast Asia. There are many variations of the story behind the tea, but most stories acknowledge that the tea was made as a gift to the second Earl Grey from a Chinese mandarin. The owners of Little Baby’s Ice Cream describe the flavor of this scoop as the milk from Fruit Loops cereal with a garlicky spicy kick at the end. The initial citrus bite and subsequent sweet rush gently give way to the Sriracha’s subtle heat as the ice cream melts on your tongue. Serve as a spicy and surprising addition to any afternoon tea.

Tuesday, November 3, 2015

Low Carb Spiced Banana Ice Cream

This ice cream recipe was posted on Epicurious a while back and I thought would be fun to try. It was created by the chefs at Bluestem restaurant in Kansas City, Missouri. The combination doesn’t seem too exciting at first glance. Other than the inclusion of white pepper, they’re all ingredients that I’ve used before. However, the result is an ice cream that’s very unique and enjoyable.