Sunday, July 4, 2010

Gluten Free Sugar Free Strawberry Ice Cream, with eggless option

We made this lovely Strawberry Ice Cream, using farm fresh eggs, and raw cream and milk from pastured cows (oh, the benefits of omega-3's and CLA!).  Yes, Strawberries have carbs, so it's a rare summer treat.  We used less xylitol than usual for making ice cream, since the strawberries were sweet themselves.  And, only a touch of vanilla so it tasted more like a sweet cream-strawberry ice cream. Delicious!!

We were out of lemons, so I substituted red wine for the lemon juice, and it was great.

**If you cannot eat eggs, you can make this recipe without.

I use a Deni ice cream maker, it's great.  I hope you have an easy one too.

***TIPS: Make sure you freeze your insert (if you have that kind) for at least 24 hours before using and take it out at the last minute.



Gluten Free Sugar Free Strawberry Ice Cream
makes a little more than a quart

1 Pint organic strawberries, green removed and sliced at least in half
2 organic pastured eggs
2 cups non-homogenized organic cream
1 cup non-homogenized organic milk
1 tablespoon of lemon juice or wine
1/4 - 1/2 cup xylitol (to taste)
1/4 teaspoon vanilla extract

Mix the strawberries, xylitol, and wine or lemon juice in a bowl and let sit for about 20 minutes.  Pour the bowl, making sure to get all the xylitol, into a food processor and pulse until the strawberries are mostly macerated, but still have lots of small chunks of strawberries in them.

In a separate large bowl, blend the eggs until frothy.  Add milk, cream, and vanilla extract.  Add strawberry mixture and stir/blend.  Cover and cool in fridge for 1-2 hours (important).  A metal bowl (preferred) or glass bowl helps cool faster.

Pour into ice cream maker until about 3/4 full and follow the manufacture's directions.  You may have some left over, which you can make more ice cream later, or just drink as strawberry-milk while your ice cream is freezing!

**TIPS: don't overfill your ice cream maker, as the volume will increase as the mixture gets colder and cleanup is a mess if it overflows.

**TIPS: If your ice cream only reaches a soft serve consistency, keep the ice cream in the insert, cover (Deni has a nice little cover that fits on both the insert and the plastic dome, which is great) and let it finish freezing in the freezer. (say that 5 times fast!)

Sorry, no picture of the actual ice cream, I made this before going out of town... but it was delicious!  Happy Summer!

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I love to hear from you! Please let me know how you changed a recipe, and how it came out. I don't do nutritional information anymore, sorry! I just provide the *free* recipes. I try to reply to comments but don't have much time these days. I hope to revamp this site eventually.... but for now I am still a working Mom and this is my hobby.
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