Sugar free doesn’t have to mean taste and texture-free! Allulose takes the place of sucrose in this recipe to provide just the right amount of sweetness without the chemically after taste. The unique micro-puree Pacojet technology creates a silky smooth ice cream that is sure to please.
Ingredients
- 300g (10 oz) Skim Milk
- 300g (10 oz) Heavy Cream
- 1 Vanilla Bean, Scraped
- 100g (½ cup) Allulose
- 1.5g (¼ tsp) Salt
- 1.5g (¼ tsp) Perfect Sorbet
Equipment
Timing
Active Time: 5 Minutes
Total Time: 4 – 6 Hours
Yield
1 Quart
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Create Ice Cream Base
In a medium sized bowl mix together the skim milk, cream, and vanilla bean. In a separate small bowl dry mix the allulose, salt, and perfect sorbet.
While whisking slowly sprinkle the allulose mixture into the milk mixture. Make sure the allulose has been dissolved into the milk mixture before pouring into the PacoJet beaker.
Freeze this mixture solid. It may take between 4-6 hours. If the mixture isn’t frozen solid it will be too soft.
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Churn Ice Cream and Serve
Once frozen, place the PacoJet beaker into the container. Place the PacoJet gasket and blade on the PacoJet.
Churn the ice cream and serve immediately.
Summary
Recipe Name
Pacotized Sugar Free Vanilla Ice Cream
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 1 Review(s)
4 Comments.
Well this turned out amazing.. Any have any suggestions on how to make this base into an awesome sugar free chocolate or vanilla version using Allulose? I could do trial an error of course but thought someone might have something dialed in already ?
We believe you can do this if you simply add your cocoa powder of choice. This shouldn’t require a whole lot of R&D to get something delicious!
Why do you use Perfect Sorbet with this ice cream (vs Perfect Ice Cream or Perfect Gelato)?
Good question, The perfect gelato and perfect ice cream both require heat, perfect sorbet doesnt. This recipe is not heated so that is why we used perfect sorbet.