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I’ve hit the holy grail of low carb ice cream recipes everyone!!! I am over the moon with this delicious (Low Carb) Blueberry & Rosemary Ricotta Ice Cream. I know so many people really love Halo Top Ice Cream. Don’t get me wrong, I like it too! But, sometimes you just want that rich creamy texture that regular full fat ice cream has that Halo Top (in my opinion) lacks. It is super easy to keep this low carb or refined sugar free. I do use an ice cream maker for this recipe and have not tried it without using one (that may be a deal breaker for some of you). I will try and come up with some options in the future for those of you who don’t have one on hand! But if you do… OH MY GOSH! You best get your butt in gear and make this (Low Carb) Blueberry & Rosemary Ricotta Ice Cream toot sweet! Read on to learn more about how I created this yummy treat or scroll down to the bottom of the page to find the complete recipe.
I will start out by first saying that if the idea of rosemary in your ice cream freaks you out, don’t panic. You definitely don’t have to add it. But to reassure you, it is not actually added to the ice cream but infused into the cream base. It isn’t very strong so the ice cream only holds notes of the flavor. Plus, it’s pretty, smells good, and makes you look fancy. If you’re trying to be a little extra these days then go for it! If not, don’t sweat it!
Let’s move on and discuss the cream base! This is definitely a FULL FAT ice cream. Yes, it is low carb but you still have to remember that you’re eating dessert here guys. So make the most of it! I started by heating cream on the stove. To add that rich texture that regular ice cream has, I knew I wanted to add egg yolks. Separate your egg whites from your yolks (save the whites for tomorrow’s breakfast) and temper them into your cream. Tempering is a practice in the culinary world where you add some of the warm cream to the egg yolks first to slowly bring them up to the same temperature. If you were to just add the yolk straight into the hot liquid it could immediately cook. The nice thing about egg yolks is that they coagulate or thicken at a higher temperature than the whites. Yolks are a perfect way to thicken custards and ice cream (or even a white sauce) without actually having to add starches. Egg yolks also create a richer and creamier texture and can help bind everything together nicely. Once the cream base begins to thicken and coat the back of a spoon, I remove it from the heat. Stir in your favorite low carb sweetener (I like Pyure Stevia personally), a pinch of salt, a bit of vanilla, and some gum arabic powder (optional). The gum arabic helps prevent the growth of ice crystals and protects the texture when you actually store the ice cream in the freezer.
Now comes the controversial add in! Rosemary. I take one large sprig and let it rest on the warm cream base for about 30-60 minutes. The cream will infuse with the flavor and add a subtle hint of rosemary to the final product. Think of it like steeping a tea bag in hot water. The flavors infuse but shouldn’t be too overpowering. If you are not into this step, don’t stress. Making a vanilla ice cream base is cool too. After the mixture cools a bit, I blended in the full fat ricotta. Strain it through a fine mesh strainer to help remove any possible lumps to ensure a rich and creamy final product. Finally, dig deep into your psyche and find your patience. You want to let this mixture cool for several hours in the fridge at least before adding it to the ice cream machine. I prepped this the night before and made the product the next morning!
Fresh Blueberry Compote:
I love berries, and nothing screams spring and summer time like fresh blueberries. Am I right!? You could use any berries you like. But use blueberries. Because I told you so! This compote is very simple and required only a few ingredients. Berries are already naturally really sweet so I leave them just the way they are! If they are too tart for you add in a bit of stevia or honey. Cook your berries in a saucepan on lower heat with a splash or fresh orange juice or lemon juice. Add a pinch of salt because that’s what all good cooks should do! I let this cook down for a while and thicken. You can smash the berries a bit if needed with a wooden spoon. At the very end, I add in a few reserved fresh berries to have some whole blueberries that I can mix into my ice cream too. This can easily be made ahead of time and stored prior to folding into the ice cream or made right before the fact!
Making The Ice Cream:
Add the cream base to your ice cream maker. Mine is digital so I simply just power it up and set the timer. I let mine go for about 45 minutes to get nice and solid. I removed the ice cream from the machine and folded in my blueberry mixture (make sure it is room temperature so it is easily folded in). Eat right away or store in a good air tight container immediately to help prevent freezer burn! I love these Tovolo Ice Cream containers and have been using them for a few years now. As long as you have a good solid ice cream and don’t let it melt to much before transferring you shouldn’t have too many issues with freezer burn! But, if you’re like me…this ice cream won’t even make it to the freezer because there won’t be any left! No Regrets!!!!
Find the complete recipe for (Low Carb) Blueberry & Rosemary Ricotta Ice Cream below and be sure to tag me in a picture of you enjoying this sweet treat on Instagram!
(Low Carb) Blueberry & Rosemary Ricotta Ice CreamPrint Recipe
- 2 Cups Heavy Cream
- 1/2 cup Stevia (I use Pyure brand)
- 3 Egg Yolks
- 2 tsp. Vanilla
- 1 tsp Gum Arabic (optional)
- 8 oz. Full Fat Ricotta
- 1 Sprig Fresh Rosemary
- 1 cup Fresh or Frozen Blueberries
- 1 Tbsp. Lemon Juice
- Pinch of Salt
Start by separating your egg yolks from the whites. Set the yolks aside.
In a medium sauce pan, begin heating the cream over medium heat. Stir with a whisk to prevent burning. Once the cream begins to get hot (a few minutes). Add a small ladle of the cream to your egg yolks to temper them (bring the egg yolk to a similar temperature to the cream to prevent the yolks from cooking). Then add the whole egg yolk mixture to the sauce pan. Whisk until the mixture begins to thicken (this can take several minutes). Stir in your stevia or other low carb sweetener of choice.
The mixture is thick when the cream coats the back of a spoon without running.
Remove it from the heat and stir in a pinch of salt, the vanilla, and then toss in the sprig of rosemary. Allow the rosemary to steep in the mixture for a minimum of 30 minutes or until it cools.
Remove the rosemary and then blend in the ricotta. I used an immersion blender but you can add it to a blender (do not do this when it is hot). Blending helps break up the ricotta texture nicely.
Place the whole mixture in the fridge for a minimum of 2 hours to get nice an cold. You can leave it in the fridge until you are ready to make your ice cream!
Follow your ice cream makers instructions. I let mine run for about 45 minutes until it was completely solid.
For the blueberry compote, in a small saucepan heat the blueberries on medium-low heat with the lemon juice and a pinch of salt. If you feel you need to add a bit of low carb sweetener or honey you can (I typically leave the berries as is personally).
Allow the berries to cook until they begin to burst. You can also break them up a bit with a wooden spoon. Once the berries cook down and thicken a bit remove them from the heat. Let them cool to room temperature before folding into your finished ice cream.
Serve and eat right away or store in an air tight container and freeze immediately.