Velvety Vanilla Protein Swirl
Velvety Vanilla Protein Swirl
ingredients
- 2 cups oat milk
- 3/4 cup sugar substitute
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 1/4 teaspoon xanthan gum
- 1 vanilla bean (scraped seeds)
- Pinch of salt
- Optional: 1/2 cup of mix-ins (e.g., chopped nuts, dark chocolate chips, or berries)
steps
- 1.
In a saucepan over medium heat, warm oat milk until almost simmering, then remove from heat.
- 2.
In a mixing bowl, whisk together egg yolks, sugar substitute, and salt until smooth.
- 3.
Gradually pour the warm oat milk into the egg yolk mixture while whisking continuously.
- 4.
Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a rubber spatula.
- 5.
Continue until the mixture thickens enough to coat the back of the spatula (about 5-7 minutes).
- 6.
Remove from heat and strain the mixture into a clean bowl to remove any lumps or cooked egg bits. Let it cool for 10 minutes.
- 7.
Stir in the vanilla extract, scraped vanilla seeds, and xanthan gum until well combined.
- 8.
Cover the bowl with plastic wrap, ensuring it gently touches the surface of the mixture to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.
- 9.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. If desired, add mix-ins during the last few minutes of churning.
- 10.
Transfer the softly frozen ice cream into a lidded container, pressing a piece of parchment paper on the surface to prevent freezer burn. Freeze for a minimum of 2 hours to firm up.
Releated Recipes
