Ingredients

The following ingredients have 8 Servings
  • 3 cups strawberries (360g, quartered)
  • 1/2 cup / 100 g allulose
  • 2 cups / 480 ml double / heavy cream
  • 3 tbsp MCT oil (or coconut oil)
  • 1 cup / 240 ml almond milk (unsweetened)
  • 1 tsp vanilla extract
  • pinch of salt
  • 6 egg yolks (large, room temperature)

Instruction

  • Pre-freeze your ice cream maker canister for at least 2 hours or ideally overnight.
  • Place the strawberries and sweetener in a pan. Bring to the boil, then reduce and simmer for 5 minutes. Allow to cool slightly, then blitz until smooth either using a hand whisk or blender. Allow to cool whilst you make the ice cream.
  • Pour the cream, coconut oil / MCT and almond milk into a clean saucepan. Add the vanilla and salt and bring to a low boil. When you see the edges start to bubble, remove from the heat and allow to cool for about 30 minutes. Stir regularly so it doesn’t form a skin.
  • Once the cream mix is cooled, put the egg yolks in a mixing bowl and beat until pale in colour (about 2 minutes).
  • Slowly whisk 1 cup of the cooled down cream mix into the beaten eggs using a hand balloon whisk. Then pour the egg mix back into your pan. Heat on low and stir regularly for about 8 - 10 minutes until it thickens. Do not boil or it will split. At the first sign of bubbles, remove from the heat.
  • Allow to cool for 5 minutes then whisk in the cooled strawberry mix. Pour into a bowl, cover with cling film and allow to cool for about an hour at room temperature. Then, transfer to the fridge and chill for at least 2-4 hours (or overnight).
  • Churn as per the manufacturer’s instructions on your ice cream maker. Mine took about 35 minutes. For a soft serve you can enjoy straight away.
  • For a scoop-able ice cream, pour into a loaf pan, cover with cling film and freeze for 2 hours, or until fully set.