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Strawberry Ice Cream with Agave
You could use pure stevia powder instead of the agave syrup. Be sure to add it after the cooking process or it will make the ice cream bitter. Determining amount of Stevia to use: 1 tsp pure stevia powder = 1 cup granulated sugar. When using non-sugar sweeteners, err on the side of caution. Add about 1/2 the stated amount and taste, then continue in increments until it seems right for you.
What you need
- 1/2 lb fresh strawberries, sliced
- 1-3 Tbl agave syrup
- 3 Tbl water
- 2 cups light coconut milk (or you can use milk or half & half or some combination)
- 5 Tbl Agave syrup or the equivalent of 1/2 cup sugar
- 2 large eggs
- pinch of salt
- 1 tsp vanilla extract*
- 1 oz. vodka
- Place water and strawberries in a small saucepan and heat over medium until berries begin to break down
- Remove from heat and mash gently leaving some larger pieces
- Add 1 tablespoons agave syrup and taste - add additional until sweetened to your taste
- In a medium, heavy bottom saucepan or in a double boiler, beat eggs with vanilla and agave syrup
- Add coconut milk and whisk
- Place over medium heat and cook, whisking until foamy, switch to a wooden spoon and stir constantly until foam subsides and mixture has thickened - temperature should be between 180º and 190º
- Remove from heat and pour custard through a strainer into a bowl set into ice water
- Allow strawberries and custard to cool to room temperature
- Place plastic directly onto the surface of the custard to prevent a skin from forming
- Chill strawberries and custard, covered for 4 hours or overnight
- Add vodka to the strawberry/juice and stir
- Strain strawberry solids from the juice
- Combine strawberry juice with custard and pour into an ice cream maker
- About 1 minute before finishing, add strawberries to the mixture
- Freeze for at least 2 hours before serving
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