Eggplant Ice Cream
Eggplant takes on a silky texture when thoroughly cooked along with a sweetness and subtle earthiness. Cooking it with butter and allulose enhances that and lends caramel notes. A touch of miso just brings out that caramel flavor and the saltiness pairs well with the sweet cream. If you didn’t tell anyone there was eggplant in it, they would never know. It may sound strange but I urge you to try this delicious and unusual ice cream!
Servings 6
Calories 353kcal
Ingredients
- 1/2 cup butter or your favorite dairy-free alternative, see note
- 1/2 pound eggplant about 1 medium eggplant, peeled and cut into 1/2-inch dice
- 1/3 cup allulose
- 1/2 cup half n half or cashew beverage
- 4 egg yolks use pasteurized eggs if you are concerned about raw egg, see notes
- 1 cup heavy cream or a 13.5 ounce can coconut cream for dairy-free
- 1/4 teaspoon salt 1/2 teaspoon kosher salt
- 1/2 teaspoon stevia glycerite
- 1 tablespoon vanilla optional
- 1/8 teaspoon xanthan gum optional, improves texture
- 1 teaspoon miso optional
- black color optional, to taste
Instructions
- Add the eggplant, butter, and allulose to a large pan and cook, stirring often until completely soft and golden. The butter will take on a nutty smell, about 15 minutes.
- Transfer to a blender, add remaining ice cream ingredients except heavy cream, and blend until completely smooth. Once blended, whisk in the heavy cream. Cool completely and then pour into an ice cream maker and process according to manufacturer’s directions. When churned, transfer to a freezer safe container and freeze until completely set, at least 4 hours.
Notes
Most dairy-free butters will not brown. One brand that will is Miyoko’s. Alternatively, you can add about 1 teaspoon of cashew butter (pureed cashews) to the any dairy-free butter and gently brown that - the proteins and sugars in cashew will toast up nicely.
If you do not want to consume raw eggs, you can either buy eggs that are already pasteurized or do it yourself, if you have a sous vide machine. Simply heat to 135ºF for two hours. The egg will have a milky look to the white when you crack it but it is fine.
Protein:Energy Quotient [calories]: 0.07, Protein % of calories: 4.6%
Nutrition
Calories: 353kcal | Carbohydrates: 5g | Protein: 4g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 287mg | Potassium: 174mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1310IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 0.5mg