Strawberry Swirl Ice Cream
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Strawberry Swirl Ice Cream
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This makes a total of 6 servings of Strawberry Swirl Ice Cream. Each serving comes out to be 176.33 Calories, 16.64g Fats, 2.8g Net Carbs, and 2.64g Protein.
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Ingredients
- 1 cup heavy whipping cream
- ⅓ cup erythritol
- 3 large egg yolks
- ½ teaspoon vanilla extract
- ⅛ teaspoon xanthan gum
- 1 tablespoon vodka*
- 1 cup strawberries
Instructions
- Set a pot with your heavy cream onto a low flame to heat up. Add in 1/3 cup of erythritol to dissolve.
- Don’t let the cream come to a boil, just simmer gently until all the erythritol is dissolved.
- Separate 3 egg yolks from their whites into a deep mixing bowl. Beat them with an electric mixer until they’ve doubled in size.
- Then, to temper the eggs so they don’t scramble, add in a few tablespoons of your hot cream mixture at a time to the eggs while beating.
- Do this until the egg mixture is warm and then slowly add in the rest of the cream mixture, beating constantly. Add in some vanilla extract and mix.
- This step is optional, but helps the consistency of the ice cream stay creamy, rather than icey – add in a tablespoon of vodka and an 1/8 tsp. xanthan gum.
- Place your bowl into the freezer to chill for about 1-2 hours, stirring occasionally. If you’ve got an ice cream maker, feel free to churn the ice cream according to the manufacturer’s instructions.
- When the ice cream is chilled and getting a bit thicker, it’s time to add the strawberries. Wash and hull a cup of strawberries and puree them for no more than 1-2 seconds. You want the strawberries to stay a little chunky, with some juice extracted. We love our NutriBullet for tasks like this!
- Add in the strawberry mixture to the chilled cream. Mix, but don’t over mix. You want ribbons of strawberry visible in your vanilla ice cream!
- Let this strawberry swirl ice cream chill for another 4-6 hours or overnight. Then when you’re ready to enjoy, let the ice cream temper on the counter for a few minutes and scoop! Enjoy!
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