I looked into making a low carb version of the Salt & Straw ice cream, but finding turkey skins (without buying a whole turkey) is impossible. I figured I could use turkey bullion or broth, but I wasn’t confident it would turn out well. I eventually settled on the perfect ingredient: Better Than Bouillon Superior Touch Turkey Base. It’s made primarily from turkey meat and it’s highly concentrated. One teaspoon in a cup of water yields turkey stock. To round out the rest of the flavors, I’m using sweet corn and baked bread concentrates from Natures Flavors. The cranberry flavor will come from adding Sensato Cranberry Sugar-Free Nut & Flax Granola to the mix. Alternatively, you can take the “crumbles” from the bottom of the bag and sprinkle them on top. (I didn’t have it on hand, so you won’t see any in the pictures.)
Yes, this ice cream is a “novelty flavor,” but I swear, it actually tastes good. Way better than the prosciutto one I did a while back. The sweet corn and bread flavorings really complete the Thanksgiving dinner theme.
Low Carb Philadelphia-style Ice Cream Base
2 tablespoons (36 g) Better Than Bouillon Superior Touch Turkey Base
½ teaspoon sweet corn concentrate
½ teaspoon baked bread concentrate
Sensato Sugar-Free Nut & Flax Granola, Cranberry (optional)
- Follow the instructions for the Low Carb Philadelphia-style Ice Cream Base and mix in all the additional ingredients except for the granola to the base. Cover and chill in the refrigerator for a few hours.
- Follow your ice cream maker’s directions for making ice cream. Remove from the ice cream maker using a silicone spatula into the container. You may add the cranberry granola as a mix in or crush it up and sprinkle it on top when serving. Freeze until solid.