This recipe was made as response to a request from my father. It edges into the realm of savoury- lots of tang and lower sweetness which is my personal preference (and because allulose is expensive!). If you want a more classic ice cream sweetness, I would suggest at least 20% more sweetner, cut the glycerin, and cut the acid a touch. As written, it comes out of the freezer a good texture.
I used table cream because it was on sale recently for $1/L and my freezer is full of the stuff.
Mango Ginger Ice Cream:
500g 18% cream
250g mango fruit
85g allulose
40g cream cheese
25g erythritol+monk fruit blend
25g skim milk powder
Juice of half a lime + water = 35g
5g ginger
3g malic acid (or more to taste)
4g glycerin
0.4g CMC
0.3g guar gum
Pinch of turmeric for colour
Mix cream, skim milk powder, erythritol, 75g allulose, in pot and bring to a boil, barely simmer for about 5-10 min. Cool in an ice bath.
Finely grate the ginger and boil with remaining 10g allulose and the lime+water. Let it reduce to about half, take of heat and let cool.
Add everything to the blender and combine well. It will be thick and get even thicker in the fridge over night. Churn. You may have to occasionally help it along if it starts getting stuck on the paddle due to the viscosity.
Fudge:
50g cocoa powder
100g allulose
8g erythritol
120g whipping cream
2.5g salt
A few grams of coconut oil for a more well rounded flavour, I used about a tablespoon
Cook altogether on low/med temp on the stove until starting to thicken. Sieve. Cool.
Assemble with the ice cream and swirl.
https://imgur.com/a/gQyhJHV
by galacticglorp