I researched recipes for sweet and sour sauce to get a better understanding of the ingredient ratios. The consensus seemed to be a 3:1 ratio of ketchup to soy sauce. Most use rice vinegar, but apple cider vinegar will work better since it’s more concentrated, thus a stronger flavor. LorAnn Oils makes pineapple flavoring that is quite potent. I don’t want this to be a pineapple ice cream with a hint of soy and ketchup. I’d rather achieve the opposite. I’ll use a little molasses in place of the brown sugar, too.
The recipe below is based on my Philadelphia ice cream base. I’ll leave it as an exercise to the reader to try this with my other kinds. If I were to experiment with this again, I’d try doubling the flavoring ingredients. It wasn’t as strong as I thought it would be.
Low Carb Philadelphia-style Ice Cream Base
1 teaspoon (7 g) blackstrap molasses
2 tablespoons (30 g) apple cider vinegar
4 tablespoons (64 g) Heinz reduced sugar ketchup
4 teaspoons (24 g) soy sauce
¼ teaspoon LorAnn Oils pineapple flavoring
- Follow the instructions for the Low Carb Philadelphia-style Ice Cream Base and mix in all the additional ingredients except for the pineapple flavoring to the base. Add the pineapple flavoring after the mix has cooled. 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. Freeze until solid.