Vanilla Ice Cream with Fructose
Baking and Desserts • World
Description
First of all, I want to say that if you're fighting fat and want to reduce the fat content in the cream, this trick won't work. If you use less than 33%, the ice cream will resemble frozen water with a lot of ice crystals. It’s better to use skim milk instead. But that's just a side note.
Ingredients
- 33% Cream 15 fl oz
- Milk 15 fl oz
- Egg white 6 pieces
- Vanilla Pod 1 piece
- Fructose 6 tablespoons
Step-by-Step Guide
Step 1
Cut the vanilla pod in half and scrape out all the seeds. In a saucepan, pour in the cream and milk, add two tablespoons of fructose, the vanilla pod, and the vanilla seeds. Place on low heat and bring to a boil.
Step 2
Whisk the egg yolks with the remaining fructose in a separate bowl — it's better to use a larger bowl. Pour a ladle of the cream-milk mixture into this bowl and whisk. Then add another ladle, whisk again. Continue doing this until all the mixture is poured into the bowl.
Step 3
Next, place the resulting mixture on low heat and stir constantly with a wooden spoon. As soon as the mixture begins to thicken and the back of the spoon is covered with a uniform film, immediately remove it from the heat. I'll let you in on a secret — we have made a real custard. So at this stage, you can stop, or you can continue.
Step 4
Now comes the most meticulous task — strain the custard through a very fine sieve.
Step 5
Once we have done this, take an ice cream tray, pour our custard into it, and place it in the freezer.
Step 6
The ice cream will need to be whipped three to four times every two hours, but you can do it more often. This is done to ensure that in the end, it turns out smooth and without ice crystals.
Step 7
The ice cream can be served with sauce, pie, or berries and mint. For example, I added raspberries.
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