The cereal bits get a little soggy in the finished ice cream. This isn’t surprising. Regular cereal-based ice creams are made something like this: Separate the stuff that gets soggy from the stuff that holds up in milk. Soak the stuff that gets soggy in the ice cream mix for a few hours to impart its flavor and strain it out. Mix in the non-soggy items into the ice cream when it’s done churning. Since my choices for low carb cereal are extremely limited, we’ll have to live with the recipe as is. Nevertheless, I gotta say that I love this combo!
UPDATE 2020:03/28: I don’t usually freeze my add-ins since they can get frost build-up or become too brittle. This is an exception. Put the sealed bag of cereal in the freezer. Open and add to the ice cream quickly.
Ingredients
Low Carb Sweet Cream Base
1-2 teaspoons Fruity Flakes Flavored Liquid Concentrate
1 package The Cereal School, Fruity
Directions
- Empty the contents of the cereal package into an empty ice cream container and put into the freezer.
- Follow the instructions for the Low Carb Sweet Cream Base. Add the concentrate after the mix has cooled, if applicable. Cover and chill in the refrigerator for a few hours.
- Follow your ice cream maker’s directions for making ice cream. Add the cereal to the ice cream maker approximately one minute before it’s done. Remove from the ice cream maker using a silicone spatula into the container. Freeze until solid.
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