Fruit ice cream
Very Berry Strawberry Ice Cream
Ingredients
2.51.25 pounds of fresh fruit1 ½1/4 cup sugar–1/4dividedcup swerve sweetener42 largepasteurizedeggs31TablespoonsTablespoon vanilla21cupscup heavy cream- 1
2cup wholecups2%milk - rock salt and lots of ice
Instructions
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Add fruit to a blender. Add 1/
24 cup of sugar, and pulse until well blended.(This puree will measure to about 4 cups.) -
In a large mixing bowl, add the pasteurized eggs and whisk. Add
11/4 cup ofsugar,sweetener, and vanilla, and aggressively whisk. Then add the heavy cream, milk, andstrawberryfruit mixture – and whisk again until very well mixed. -
Pour the mixture into a 4-quart canister of your ice cream maker. This should fill to about 3/4 full. DON'T OVERFILL because the ice cream mixture needs to expand.
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Place the canister into the ice cream maker, and layer ice and rock salt all around the canister until it is filled to the top. Start churner.
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As ice melts, continue adding more ice and rock salt. When you see ice cream rising (expanding) and the ice cream maker starts to slow down, the ice cream should be done. This process may take anywhere from 30 minutes to an hour. If ice cream is still too soft, continue to churn.
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When ice cream becomes thick, pour it into a Tupperware container with a lid. Store in the freezer.
Notes
Using a larger percentage of fruit puree will make the ice cream less creamy than a version with fewer strawberries. It’s best on the first day!When eating leftovers, set the container out for while to soften the ice cream.