Nut ice cream basic recipe KETO Perfecto-X with no added sugar

Name: Nut ice cream basic recipe KETO Perfecto-X with no added sugar
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 1000 g

This is a basic nut ice cream recipe for KETO, with Perfecto-X with no added sugar. You can make this recipe with the following types of nuts:

hazelnuts
walnuts
Macadamia
Almonds

The nuts must be processed into a nut paste beforehand.
You can find this here:
Nut paste

Average nutritional values per 100 g with hazelnut

Calorific value in kcal	172
fat	11 g
- hereof: saturated fatty acids	3,8 g
carbohydrates	18 g
- of which sugars	1,2 g
- of which polyhydric alcohols	16,8 g
Fibres	6,2 g
protein	2,6 g
Salt	0,1 g

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Ingredients

490 g of water
195 g cream 30%
80 g to the recipe nut paste
120 g Perfecto-X
15g XBindemittel-Perfecto
100 g xylitol
a pinch of salt
Ingredients that are later added to the ice cream:
If you like, you can add 30 g - 40 g homemade nut brittle to the ice cream at the end. The nut brittle should be made with brown erythritol cane sugar.
You can find a recipe for the "normal" brittle here to the recipe nut brittle

Preparation

Step 1:
Mix all dry ingredients.
Step 2:
Mix the water, nut paste and dry ingredients together on the highest setting for 2 minutes.
Step 3:
Now add the cream and mix in slowly
Step 4:

Let the mix mature in the refrigerator for at least 60 minutes.
Step 5:
After ripening, mix again briefly.
Step 6:
Freeze the ice with an ice cream maker or the hand method.
Tip:
Step 1:
If you like, you can add 30–40 g of homemade nut brittle to the ice cream at the end. The nut brittle should be made with brown erythritol cane sugar. You can find a recipe for "regular" brittle here. to the recipe nut brittle