Low-sugar strawberry ice cream
Using the ripest seasonal strawberries and concentrated
freeze-dried strawberries will give a naturally sweet and delicious favour, so
the added sweetener is minimal here, but for those with a sweet tooth, just
adjust the stevia to taste.
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Preparation time: 30 minutes, plus chilling and freezing
·
Serves 8 to 10
Ingredient
·
350ml (12fl oz) whole milk
·
½ tsp vanilla bean extract
·
4 large free-range eggs, separated
·
1½ tbsp agave syrup
·
1 tsp stevia
·
1½ tbsp cornflour
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800g (1lb 12oz) strawberries, hulled
·
2 tbsp freeze-dried strawberries
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300ml (½pt) double cream
·
You will need an ice cream maker
Hulled
strawberries
Recipe
For the custard, heat the milk and vanilla extract in a pan
until hot but not boiling. In a large bowl, using an electric whisk, mix the
egg yolks, agave and stevia for 8 minutes or until thick and creamy, then mix
in the cornflour.
While continuing to whisk, slowly pour the hot milk into the
egg mixture, and mix until smooth. Remove to a clean pan and place over a
medium heat, whisking constantly until thick and smooth. Cover and set aside to
cool.
Meanwhile, whizz the strawberries and freezedried
strawberries in a blender to form a purée, then pass through a sieve to remove
the seeds. Pour the cream into the purée and mix until combined. In another
bowl, whisk the egg whites until very stiff.
Beat the custard until smooth then gently whisk in the cream
mixture. Using a balloon whisk, fold in the egg whites until combined. Churn in
an ice cream maker until nearly frozen, before freezing overnight. Remove from
the freezer 1 hour before serving.
Added sugar saved 15g or 3½tsp per serving
Low-sugar
strawberry ice cream for you in this summer
