Strawberry Ice Cream
Our garden this year is full of bright red, beautiful strawberries. I have been macerating them and putting them on top of my vanilla ice cream. Today I decided to go further and make strawberry ice cream, which was awesome. Grab a farmer’s market basket of strawberries and treat yourself. Granulated sugar can be used in place of allulose, but cut it down to two-thirds of a cup of sugar instead of one cup allulose.
8 servings (about 2 quarts)
INGREDIENTS:
1 pound strawberries (about 3 ½ cups), stemmed
1 cup allulose, divided
8 egg yolks
Pinch of kosher salt
2 cups heavy cream
2 cups whole milk
1 teaspoon vanilla extract
1 tablespoon lemon juice
DIRECTIONS:
Roughly chop the strawberries and toss with two tablespoons of the allulose. Set aside to macerate.
In a medium saucepan, whip together the egg yolks, salt, and remaining allulose until pale in color. Slowly add the cream and milk, beating until thoroughly incorporated. Heat over medium-low heat, stirring constantly until thick enough to coat the back of a spoon or 170°F, about ten minutes. Strain through a fine-mesh sieve into a non-reactive bowl to cool in the refrigerator. Stir in the vanilla extract.
Puree the strawberries in a food processor with the lemon juice. When the custard is cool, stir in the strawberries.
Freeze in an ice-cream maker. Alternatively, pour into a tub and whip by hand or with an electric beater every hour for three hours until it freezes.
Strawberry Ice Cream
Our garden this year is full of bright red, beautiful strawberries. I have been macerating them and putting them on top of my vanilla ice cream. Today I decided to go further and make strawberry ice cream, which was awesome. Grab a farmer’s market basket of strawberries and treat yourself. Granulated sugar can be used in place of allulose, but cut it down to two-thirds of a cup of sugar instead of one cup allulose.
Ingredients
- 1 pound strawberries (about 3 ½ cups), stemmed
- 1 cup allulose, divided
- 8 egg yolks
- Pinch of kosher salt
- 2 cups heavy cream
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Roughly chop the strawberries and toss with two tablespoons of the allulose. Set aside to macerate.
- In a medium saucepan, whip together the egg yolks, salt, and remaining allulose until pale in color. Slowly add the cream and milk, beating until thoroughly incorporated. Heat over medium-low heat, stirring constantly until thick enough to coat the back of a spoon or 170°F, about ten minutes. Strain through a fine-mesh sieve into a non-reactive bowl to cool in the refrigerator. Stir in the vanilla extract.
- Puree the strawberries in a food processor with the lemon juice. When the custard is cool, stir in the strawberries.
- Freeze in an ice-cream maker. Alternatively, pour into a tub and whip by hand or with an electric beater every hour for three hours until it freezes.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.