Ice Cream with Fructose
Baking and Desserts • Italian
Description
Ice Cream with Fructose
Ingredients
- Milk 1½ liters
- 20% Cream 20 fl oz
- Egg yolks 8 pieces
- Raspberries 5 oz
- Water 1 tablespoon
- Fructose ½ cup
- Vanilla Pod 1 piece
Step-by-Step Guide
Step 1
Combine the milk and cream and bring to a boil (DO NOT BOIL!). If making vanilla ice cream, add the vanilla pod or vanilla extract (1 packet or a pinch). If not, skip this step!
Step 2
Whip the egg yolks with fructose on high speed until well combined. Whip for a long time — the entire time while preparing the fruit filling.
Step 3
While the mixer is whipping, prepare the fruit filling: heat raspberries, 1 tablespoon of water, and 1 tablespoon of fructose over high heat for 5 minutes, then strain through a sieve. Note: raspberries are not mandatory. You can use peaches, apricots, strawberries, or whatever you like!
Step 4
Reduce the mixer speed and gradually add the milk-cream mixture to the egg mixture. Once fully incorporated, increase the speed to maximum for a few seconds (10 seconds is sufficient), turn off the mixer, transfer the mixture to a saucepan, and cook on low heat for 5-7 minutes until thickened, stirring constantly. Turn off the heat and continue stirring for another 5 minutes.
Step 5
Cool the mixture, transfer it to a tall container, and place it in the freezer. Every half hour, take it out and quickly stir (almost whip) with a whisk.
Step 6
As soon as it starts to set, add the fruit filling, and return it to the cold. Continue this process for several hours, taking it out every half hour and stirring until fully set.
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