Summer is time for ice, and one of my personal favourites is strawberry. Since I am diabetic, it is natural for me to make sweet dishes without added sugar, and this also goes for this sugarfree strawberry icecream. It is best to use sun-ripened strawberries, so if you have those available those are certainly your first choice, otherwise I would recommend frozen strawberries, because they are packed when they are ripe, and the texture is not important here.
Ingredients 10 Servings
- Skim milk 550 ml
- Sukrin 100 ml
- Pasteurised egg yolks 4
- Vanilla extract Bourbon if you can find it 10 ml
- Lemon juice 1 tbsp
- If you are using fresh strawberries then wash them and remove the top. If you are using frozen, thaw them.
- Blend the strawberries to a mush.
- Put the milk in a thick-bottomed pan and bring it to a boil stirring constantly. Remove from heat.
- Pour in the sukrin until completely dissolved.
- Pour in the yolks and stir well.
- Add the strawberry mush.
- Add lemon juice, vanilla extract and sukrin to taste. It is important it is on the sweet side, because it will become less sweet once frozen.
- Put the ice mixture in the fridge until it is completely cooled. If you are in a hurry, you can cool the mixture in an ice bath with salt mixed in.
- Make the icecream in your icecream maker according to the instructions. Put the ice in the freezer until it has the right consistancy (try after one hour).
- OR you can make it the old-fashioned way by putting it in the freezer and whisking it every half hour.
- Serve with a couple of fresh strawberries. Enjoy.
I am crazy about food, cakes, snacks and everything in between. I love to do tons of experiments to find the best recipe, so that you don’t have to.