I recently made Joy Kuhar's (joyousgardensscottsville.com) keto strawberry ice cream. I loved it so much that I'm sharing it despite it not having all three of my typical recipe criteria: tasty, healthy, easy. This recipe isn't too easy to make because it takes some advanced planning and time to prepare. But... it's ice cream, so it’s worth the extra prep time. This recipe doesn't have added sugar, which I like. However, if you're not accustomed to the taste of erythritol, you may want to substitute a bit of sugar into it for the taste. Bon appétit!
Ingredients (custard base)
1 cup organic whole milk
1 cup organic heavy cream
1/4 cup granulated erythritol
4 large organic egg yolks
12 drops stevia extract
2 tsp vanilla extract
3 cups chopped organic strawberries
1/2 cup granulated erythritol
3 tbsp filtered water
1 tsp arrowroot
2 tbsp vodka (helps de-ice)
- Combine the milk and cream into a saucepan and turn on medium heat. Stir in the erythritol until the mixture starts to steam (not boil), somewhere between 150 and 180°F.
- Place egg yolks into the saucepan and whisk until smooth. Continue to stir between 150 to 180° F until the custard thickens enough to coat the spoon. Add the stevia extract and vanilla.
- Let the custard cool before placing it into the refrigerator for about three hours or the freezer for about 1 hour.
- To create the sauce, combine the strawberries, erythritol and water into a medium-sized saucepan over medium heat. Cook until the strawberries are easy to mash with a fork. If you don't like large chunks, while the heat is off, mash the berries until they are the consistency you like. Add the arrowroot until the sauce thickens.
- Add the vodka to the sauce to reduce the iciness of your ice cream.
- Pour the chilled custard into an ice cream churner and follow the directions on how to churn. Mine took an hour. Pour the strawberry sauce into the custard with about five to ten minutes left in the churning.
- Once churned, place into the freezer for 1-3 hours until firm.