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 milk550 ml
Sukrin100 ml
Pasteurised egg yolks4
Vanilla extract
Bourbon if you can find it
10 ml
Lemon juice1 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.
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.
