Low Carb Continental Breakfast Ice Cream

HighKey’s Banana Bread Breakfast Biscuits (say that five times fast) were part of my upgraded Chunky Monkey ice cream. I had a box of the Mixed Berry ones, too, but it was tough to pair. They kinda taste like a bran muffin with a hint of jelly. The flavor jolted a memory from many years back when I thought a continental breakfast was a healthy one. I used take bran muffins, split them in half and toast them on a griddle with margarine and serve with jelly. Margarine?! Yeah, this was a while ago. Anyway, what if I made a butter-flavored ice cream? Wait! I already did: Butter Pecan. I can recreate the base (minus the pecans).

I never browned butter without the pecans before this recipe. Your have to stir it rapidly to keep it from boiling too violently. It will settle down as it browns.

Ingredients

3 HighKey Breakfast Biscuits, Mixed Berry
1 stick (113 g) unsalted butter
½ teaspoon salt
2 cups (484 g) Fairlife whole milk or equivalent
2 tablespoons Truvia
1 scoop (28 g) unflavored whey protein isolate
1 scoop (20 g) unflavored micellar casein
½ teaspoon Avacream Ice Cream Stabilizer Mix or ½ teaspoon Dixie Diner’s Thick It Up Low Carb Thickener
28 drops EZ-Sweetz
¾ cup (180 g) heavy cream
2 tablespoons (38 g) vegetable glycerin

Directions

1. Chop up the breakfast biscuits into small pieces (24ths) and place in an empty ice cream container. Put the container in the refrigerator for later.
2. Add the butter to a small pot (preferably non-stick) with ½ teaspoon of salt and place over medium heat. Keep stirring as the butter begins to brown. Remove from the heat when the butter has browned sufficiently.
3. Add the milk, Truvia, whey, casein, and stabilizer to the blender container. Blend for approximately ten seconds. Add heavy cream and EZ-Sweetz to the blender container. Pour the contents from the blender into the pot and scrape its sides out using a silicone spatula.
   
4. Heat on medium to medium-high while constantly stirring and scraping the bottom of the pot using a heat resistant silicone spatula. Monitor the temperature. When it reaches 161 °F, lower the heat, start a cooking timer, and keep stirring for five more minutes. Do not allow the temperature get much hotter or cooler. Remove pot from the heat source temporarily while stirring, if needed.
5. Transfer mix to the blender container and add the vegetable glycerine.
   
   

   Failure to follow these directions carefully may result in hot ice cream mix EXPLODING out the top of your blender!

   
   Stir the mix in the blender with the spatula by hand for at least ten seconds. Quickly put the cover on the blender container. Hold the cover down tightly. Do not cover any venting holes. Turn the blender on at its lowest speed. You may feel a jolt of pressure from the hot air pushing on the cover of the blender container. Increase the blending speed and blend for approximately 15 seconds. Pour the contents into a 4 cup Pyrex measuring cup.
6. Cover with plastic wrap and chill in a refrigerator for 4-6 hours, but preferably overnight.
7. Remove from the refrigerator. The mix will be thick and slightly gelatinous.
8. Follow your ice cream maker’s directions for making ice cream. Add the chopped breakfast biscuits approximately one minute before the ice cream will be done. Use a silicone spatula to remove the ice cream from the ice cream maker and freeze until solid.