Mmm, strawberries and cream. This is a sweet, cool treat that brings a taste of summer to any time of the year.
Replacing Sugar with Splenda
Replacing sugar in ice cream recipes can be tricky, as sugar is a big part of the texture. But using all cream in the recipe instead of part cream and part milk will help to ensure that the texture stays creamy and doesn’t freeze rock hard.
YIELD: 1 QUART
INGREDIENTS
- 3 cups heavy cream
- 1 cup Splenda
- Pinch salt
- 4 large egg yolks
- 1 cup strawberry purée
- 1 tablespoon vanilla extract
- 1 cup roughly mashed fresh strawberries
PREPRATION
- Combine heavy cream, Splenda, and salt in a medium saucepan. Bring to a light simmer. Remove from heat.
- In a separate bowl, whisk egg yolks. While cream mixture is hot, temper the yolks by adding half of the mixture into the eggs, whisking constantly. Add egg mixture to the saucepan, and heat until thickened.
- Add strawberry purée and vanilla extract. Refrigerate 4 hours to overnight.
- Add to ice cream maker and follow manufacturer’s instructions for freezing. Before storing in freezer, fold in the mashed strawberries.
