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It’s summer and that means ice cream season. I’ve been saying for ages that I want to perfect sugar-free ice cream; being my favourite dessert in the whole wide world, it’s also the one I miss the most now that I can’t have sugar. And here in Norway, sugar-free ice cream comes in three not-so-exciting varieties; chocolate, vanilla and strawberry flavoured. So you can just imagine how stoked I am now that I’m starting to figure out how to get homemade ice cream just right. Once you have the base perfected, it’s just a matter of adjusting the main ingredients to account for whichever flavour you’re after. In this raspberry ice cream, that simply means reducing the number of egg yolks – and the end result is a creamy, refreshing, brilliant taste of summer.
300 grams or oz. of fresh raspberries
50 grams or 1.8 oz. of Tagatesse
60 grams or 2 oz. of egg yolks
95 grams or oz. of Tagatesse
2 teaspoons of vanilla essence
6 dl or cups of whipping cream
1.5 dl or cup of milk
Mash the raspberries and Tagatesse together. The consistency the berries have now will be approximately the consistency they get in the finished ice cream. Place the bowl in the fridge.
Whisk the egg yolks, Tagatesse, and vanilla essence to a thick, creamy consistency in a large bowl using a hand mixer. Set aside.
Place the whipping cream in a non-stick saucepan and scald it. You do this by stirring continuously until the cream starts steaming. Once it does, pour it into a jug.
Turn the hand mixer on to the lowest speed and slowly pour the scalded whipping cream into the egg yolk and Tagatesse mixture.
In order for the ice cream to turn out really creamy you now need to reduce it for 30 minutes in a hot water bath. I did this by filling a large frying pan ¾ full with water and then placing the ice cream base bowl into it. Stir continuously while you reduce the ice cream base (I recommend watching something on your phone while you do – this is tedious work).
Once the mixture glazes the back of a spoon, remove it from the hot water bath. Stir in the milk and leave the base on the kitchen counter to cool to room temperature.
Preferably, the ice cream base should be cold when you churn it. If you have time, place it in the fridge for a while so it cools. If not, room temperature will also work.
Before churning, stir in the raspberries and transfer the raspberry ice cream base to a jug. Freeze the ice cream in an ice cream maker according to the manufacturer’s instructions.
If you don’t have an ice cream maker, you can freeze the raspberry ice cream directly. Be sure to stir it a couple of times each hour as it freezes.
Now, scoop out a big bowl of raspberry ice cream and enjoy with some fresh raspberries on top 🙂