Ingredients
Equipment
Method
Ice Cream Preparation
- In a medium saucepan, combine 2 cups of heavy cream and 1 cup of granular sugar substitute over medium heat, stirring continuously until hot but not boiling.
- Whisk 4 egg yolks until pale, gradually add hot cream to temper, then combine back with cream in the saucepan.
- Add 1 cup of sugar-free white chocolate baking chips to the custard over low heat, stirring until melted and smooth.
- Remove from heat and cool the mixture, then refrigerate for at least 4 hours.
- For the raspberry swirl, heat 2 cups of frozen raspberries with 2 tablespoons of sweetener until thickened, then whisk in 1 teaspoon of xanthan gum.
- Churn the chilled cream mixture in an ice cream maker according to the manufacturer's instructions.
- Layer the churned ice cream with the raspberry swirl in a freezer-safe container, then freeze overnight.
Nutrition
Notes
Store in an airtight container for up to 2 weeks. Let sit at room temperature for 10 minutes before scooping for a soft-serve texture.