Tuesday, February 7, 2017

Low Carb White Cheddar and Nacho Cheese Ice Cream

Nacho sauce is made from flour, butter, and cheddar cheese. We don’t need the first two items to make a rich and delicious cheese flavored ice cream. I’ve used cheddar before when I made my Low Carb Apple Pie with Cheddar Cheese Ice Cream. I’ll boost the flavor by adding a whole bag of nacho Just The Cheese Chips as a mix-in.

I learned that cheddar cheese tastes sharper the more it’s aged. Most of the ones in the supermarket that claim to be extra sharp are only 6 months to a year old. I settled on Kerrygold Reserve Cheddar. It’s aged over two years and is incredibly good. I also learned my lesson from last time and will shred the cheese using a grater. It’s great to have a food scale to ensure actually four ounces get shredded from the block. Add a little chili powder to the ice cream if you want a little heat with your frozen dessert. If you don't like nacho flavor, use the White Cheddar version of the cheese chips.

Ice Cream

1¼ cup (303 g) unsweetened almond milk or equivalent
1½ tablespoons Truvia
5 tablespoons LC Foods Milk Powder (optional)
4 large egg yolks
4 ounces (114 g) sharp cheddar cheese, room temperature
1 tablespoon (19 g) vegetable glycerin
21 drops EZ-Sweetz
1¼ cup (298 g) heavy cream
1 bag (56 g) Just The Cheese Chips, Nacho or White Cheddar


  1. Add the egg yolks to the 4 cup Pyrex measuring cup and let stand. Shred the cheese onto a plate and leave on the side.
  2. In a small pot, add unsweetened almond milk, Truvia, and low carb milk powder. Heat on stove top at medium heat until it reaches approximately 170 °F while stirring periodically.

    Heavy cream, almond/coconut milk, salt, and Truvia heated.

  3. Slowly pour the warm mixture from the pot into the egg yolks, whisking constantly.

    Tempered egg yolk mixture.

    Scrape the warmed mixture back into the pot and return it to the stove top. Add the shredded cheese to the 4 cup Pyrex measuring cup and put a strainer on top of it.
  4. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. The temperature should not exceed 175 °F. This may take a while to thicken sufficiently.

    Custard thickened.

    Pour the custard through the strainer and stir it into the crumbled cheese.

    Strained custard.

    Mix the hot custard and shredded cheese until it’s melted and integrated. I used an electric hand mixer on medium-low. It’s okay if there are a few small bits of cheddar cheese left. If the cheese hasn’t melted enough, pour it back into the pot and heat on low (no more than 140 °F) until enough has melted into the mix, then transfer back to the mixing cup. Add and mix in the EZ-Sweetz, glycerin, heavy cream, and whisk together.

    Ice cream mix.

  5. Cover with plastic wrap and chill in a refrigerator until cooled completely.
  6. Follow your ice cream maker’s directions for making ice cream. Remove from the ice cream using a silicone spatula and add some to the container. Add a layer of nacho cheese chips. Repeat until done. Freeze until solid.
Scoops of ice cream.

Scoops of ice cream.

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