AuthorMelanieThis ice cream has a tangy, creamy cheesecake base with strawberries throughout.
Note: If you're not concerned with keeping this keto, feel free to substitute regular white sugar for the monkfruit sweetener.
1/2 cup =
Calories: 236
Carbs: 4g (6%)
Fat: 23g (88%)
Protein: 3g (6%)
[cooked-sharing]
Place the remainder of the ice cream ingredients into a bowl and mix with a hand mixer until combined. Set aside.
Warm heavy cream in a saucepan over low heat until steaming hot - about 180 degrees Fahrenheit.
Add 1/2 cup monkfruit sweetener and stir until dissolved. Remove from heat.
Pour 1/2 of hot cream mixture slowly into egg mixture stirring constantly to temper the eggs.
Add entire contents of bowl to remaining cream mixture and stir until fully combined.
Heat over low, stirring constantly until slightly thickened and mixture coats back of spoon and a finger run through it leaves a clear mark.
Immediately set pan in an ice bath and stir for several minutes to stop cooking. Place in the refrigerator until completely cool.
Meanwhile, remove stems from strawberries and cut in quarters.
Heat 1/4 cup monkfruit sweetener and strawberries in a pan over medium high heat until bubbly and strawberries begin to release juice.
Use a potato masher or fork to smash strawberries to desired consistency. I like them to be a little chunky. You could also pulse with a hand blender if you want it to be finer.
Sprinkle gelatin over the top and continue stirring until full dissolved. Reduce slightly to thicken.
Remove from heat and stir in lemon juice. Place in the refrigerator until completely cool. It's OK if it looks a little foamy.
Remove strawberry mixture from the refrigerator and stir to break it up in preparation for adding to ice cream later.
Following your ice cream maker's directions, churn the ice cream base to soft serve consistency.
At the very end of churning, add the strawberry swirl mixture by tablespoons full. Churn until just distributed.
I like mine to be white with red streaks rather than an even pink color. Depending on your ice cream maker, this might be easier to achieve by stirring in the swirl mixture by hand.
Allow ice cream to ripen in freezer for a few hours before serving.
Tip: For easy serving and portion control, divide into ten servings in silicone muffin tins or other molds and freeze until ready to use.
Ingredients
Directions
Place the remainder of the ice cream ingredients into a bowl and mix with a hand mixer until combined. Set aside.
Warm heavy cream in a saucepan over low heat until steaming hot - about 180 degrees Fahrenheit.
Add 1/2 cup monkfruit sweetener and stir until dissolved. Remove from heat.
Pour 1/2 of hot cream mixture slowly into egg mixture stirring constantly to temper the eggs.
Add entire contents of bowl to remaining cream mixture and stir until fully combined.
Heat over low, stirring constantly until slightly thickened and mixture coats back of spoon and a finger run through it leaves a clear mark.
Immediately set pan in an ice bath and stir for several minutes to stop cooking. Place in the refrigerator until completely cool.
Meanwhile, remove stems from strawberries and cut in quarters.
Heat 1/4 cup monkfruit sweetener and strawberries in a pan over medium high heat until bubbly and strawberries begin to release juice.
Use a potato masher or fork to smash strawberries to desired consistency. I like them to be a little chunky. You could also pulse with a hand blender if you want it to be finer.
Sprinkle gelatin over the top and continue stirring until full dissolved. Reduce slightly to thicken.
Remove from heat and stir in lemon juice. Place in the refrigerator until completely cool. It's OK if it looks a little foamy.
Remove strawberry mixture from the refrigerator and stir to break it up in preparation for adding to ice cream later.
Following your ice cream maker's directions, churn the ice cream base to soft serve consistency.
At the very end of churning, add the strawberry swirl mixture by tablespoons full. Churn until just distributed.
I like mine to be white with red streaks rather than an even pink color. Depending on your ice cream maker, this might be easier to achieve by stirring in the swirl mixture by hand.
Allow ice cream to ripen in freezer for a few hours before serving.
Tip: For easy serving and portion control, divide into ten servings in silicone muffin tins or other molds and freeze until ready to use.