Strawberry Custard Ice Cream

Servings: 4 Cups


2 cups half and half
1-1/2 cups heavy whipping cream
4 large egg yolks
2-1/2 to 3 tablespoons Virtue Sweetener
1/8 teaspoon salt
½ pound fresh strawberries, stems removed and finely chopped
Extra 1 teaspoon Virtue Sweetener for strawberries

In a medium sauce pan, add half and half and cream. Warm over medium heat just until bubbles form on the side of pan, stirring occasionally.

While milk mixture is warming, beat yolks, salt and 2-1/2 tablespoons Virtue in a medium bowl until well combined. As soon a milk has scalded (become very hot), slowly whisk milk into egg yolk mixture. Return egg yolk and milk mixture back to pan and cook over medium heat until mixture starts to thicken, stirring often. Taste for sweetness and add additional Virtue as desired. 

Refrigerate for a few hours or until mixture is chilled. Then, add 1 teaspoon of Virtue to chopped strawberries and stir. Refrigerate chopped strawberries while ice cream mixture continues to chill.

Pour ice cream mixture into ice cream maker followed by chopped strawberries. Follow manufacturer’s instructions until ice cream is firm. 

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