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September 13, 2012

Low Carb Sugar Free Blood Orange and Strawberry Icecream Recipe

by Carazy

NOTE: You can make regular sugar laden ice cream by substituting 1 cup of sugar for the sweeteners and only using none or at most 1 Tb of vodka.

Every time I’ve made sugar free ice cream it always freezes too hard when stored in the freezer. To overcome this I did a bit of research and it seems it’s the sugar in ice cream that greatly increases the chances of your ice cream being soft as the sugar molecules cause the water molecules to freeze into tiny soft crystals rather than larger rigid ones and lowers the overall freezing point of your mixture. Another method would be to use a small amount of alcohol as alcohol doesn’t freeze. As much as I love this sort of stuff I’m guess you’re going “Blah, blah, blah, too much science”, right?

The heap of rain that fell in Autumn and the subsequent dry very sunny winter months following that, resulted in a glut of strawberries this season in Brisbane. Strawberries are nice and all but I refuse to pay the $4-6/punnet that normally gets charged for them. Mainly because I rarely bite into them and taste anything but a watery lacklustre fruit, much like when you get a watermelon that’s not sweet. The conditions this year have been great for the consumer as we’ve been able to buy punnets for around $1/each (I even got some at 50c/each!) This season with the cheap strawberries I did actually try a few and managed to get a batch that was so sweet and delicious and only $1- Unfortunately the majority of the growers had pretty tasteless produce and even around the $1 mark I was disappointed with most of this season’s strawberry purchases.

With a fridge full of strawberries I decided to make some ice cream and experiment with my newfound knowledge on freezing points.

INGREDIENTS
1kg Strawberries
1 Blood Orange (Zest and Juice)
1cup Milk
600ml Cream
4 Egg Yolks
1Cup Erythritol (Sugar substitute)
1 Cup (Sugar Equiv) Stevia/Splenda/Sweetener
1/2 Ts Plain Gelatine
2Tb Vodka

METHOD
-Wash and hull your strawberries.



-Blend Strawberries to a puree and then strain through a sieve into a pot.

-Simmer strawberry puree and blood orange zest & juice till it reduces by 1/3 to half. (Note you can add real sugar during this point if you are making regular ice cream)

-Whisk 4 egg yolks and erythritol until combined, then add in milk.

-Place milk mixture on double boiler and whisk till it thickens into a liquid custard then add the cream and thicken more.

-Add a tablespoon of boiling water at a time to the gelatine while stirring until is dissolves.
-Mix dissolved gelatine and milk custard into the strawberry and whisk together along with the cup of sweetener.

-Allow to cool down then add two tablespoons of vodka and stir thoroughly.

-Place plastic wrap onto the top of ice cream custard and push gently down to remove air.

-Chill in fridge 6-8hours or overnight.
-Pour mixture into your ice cream machine and churn well before transferring to freezer.
-Lick the bowls clean, then eat your ice cream!

I ended up with two of these containers full of scoopable ice cream and although it’s slightly tangy from the concentrated strawberry flavour for my palate, it’s still delicious.

Carb Count: I did a quick calculation and there’s roughly an overestimation of 125grams of carbs in total for just over 1kg of end product, depending on what type of sweetener you use. This is a very rich and creamy icecream and so you don’t really need much to be sated, maybe 50-70g/serve.

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Low Carb Sugar Free Blood Orange and Strawberry Icecream Recipe Recipe

By Carazy Published: September 13, 2012

  • Yield: 12-15 Servings
  • Prep: 15 mins
  • Cook: 25 mins
  • Ready In: 40 mins

Low carb sugar free home made soft strawberry ice cream. Using alcohol and gelatine to prevent hardening during the freezing process.

Ingredients

Instructions

  1. Wash and hull your strawberries.
  2. Simmer strawberry puree and blood orange zest & juice till it reduces by 1/3 to half. (Note you can add real sugar during this point if you are making regular ice cream)
  3. Whisk 4 egg yolks and erythritol until combined, then add in milk.
  4. Place milk mixture on double boiler and whisk till it thickens into a liquid custard then add the cream and thicken more.
  5. Add a tablespoon of boiling water at a time to the gelatine while stirring until is dissolves.
  6. Mix dissolved gelatine and milk custard into the strawberry and whisk together along with the cup of sweetener.
  7. Allow to cool down then add two tablespoons of vodka and stir thoroughly.
  8. Place plastic wrap onto the top of ice cream custard and push gently down to remove air.
  9. Chill in fridge 6-8hours or overnight.
  10. Pour mixture into your ice cream machine and churn well before transferring to freezer.
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