All the unseasonably warm, sunny weather inspired me to do a new ice cream flavour this week: ginger cardamom goat cheese keto ice cream. By steeping the fresh ginger and cardamom pods, you get a more full-flavoured base combined with the delicate yet punchy flavour of the fresh goat cheese.
Ingredients:
- 1 tablespoon fresh ginger
- 8 green cardamom pods
- 1 cup heavy cream
- 1½ cup unsweetened almond milk
- 2 large eggs
- ¼ teaspoon cream of tartar
- 6 tablespoons xylitol
- 2 tablespoons vodka
- 1 tablespoon pure vanilla extract
- ¼ teaspoon Himalayan pink sea salt
- ¾ teaspoon glucomannan(*or xanthum gum)
- 8oz fresh goat cheese, crumbled
- ⅛ teaspoon cardamom powder
Ingredients:
In a saucepan, combine cardamom pods, ginger and put them in a large tea ball with almond milk, and cream. Bring to a boil then remove from heat. Steep for at least 20 minutes. Take remove tea ball and discard cardamom pods and ginger and allow to cool. (*If don’t have a tea ball, just add the cardamom and ginger in loose and strain after steeping.)
Once cream mixture has cooled to room temperature, beat eggs with cream of tartar at high speed with an electric mixer until frothy.
Lower speed to medium and add xylitol a little at a time until mixture thickens.
Continue to mix at medium speed and add in vodka, salt, then gradually pour in the cream mixture until fully incorporated. Add all remaining ingredients except glucomannan (or xanthum gum) and mix well, but don’t overdo it or else the cream will start to form a frothy layer on top. Sprinkle in the xanthum gum at the end, making sure it is well spread around the bowl as you add it. Continue to mix just until fully incorporated. Chill ice cream mixture for at least 2 hours.
Add chilled mix to ice cream maker and follow the manufacturer’s instructions for your model, adding the crumbled goat cheese in the last 5 minutes of churning. Add ice cream to a wide container and sprinkle with cardamom powder and swirl in gently with a knife.
If you like a soft-serve consistency, you’ll be able to serve it right away. If you want a “scooping” texture, let it set in the freezer for at least 4 hours or overnight before serving. To make it easier to scoop, let it sit out at room temperature for 7-10 minutes.
It’s so easy to make new keto ice cream flavour when you have a great base. This ginger cardamom goat cheese keto ice cream is yet another example of that. Give it a try and let me know what you think in the comment. Or if you post pics on Instagram, tag me so I can see your creation.
