Strawberry and Prosecco Ice cream made with Truvia calorie-free sweetener

Truvia

Serving size

Calories

N/A

1.
Combine the cream and milk into a saucepan and gently start to heat. Bring to the boil before removing from the heat and stirring in the Truvia.
2.
Whisk the egg yolks in a separate bowl until just pale before whisking in the cream and milk mixture.
3.
Return to the heat and cook for 5 minutes further on a low heat, stirring constantly. Once the custard mix coats the back of the spoon and has started to thicken slightly remove and pour into another bowl to cool. Cover with cling film to prevent a skin forming.
4.
Blitz the strawberries lightly in a processor lightly, leaving a few chunky pieces to add texture to the ice cream. Lightly combine the cooled custard, strawberry puree and prosecco before adding to a pre-chilled ice cream maker. Churn until thick before transferring to a freezer-proof container and freeze until required.
5.
Leave to stand at room temperature for 10 mins prior to serving. Best consumed within a few weeks of making (but we guess it won't hang around that long once you've tasted it!)

Strawberry and Prosecco Ice cream made with Truvia calorie-free sweetener

Serving size: 6

1.
Combine the cream and milk into a saucepan and gently start to heat. Bring to the boil before removing from the heat and stirring in the Truvia.
2.
Whisk the egg yolks in a separate bowl until just pale before whisking in the cream and milk mixture.
3.
Return to the heat and cook for 5 minutes further on a low heat, stirring constantly. Once the custard mix coats the back of the spoon and has started to thicken slightly remove and pour into another bowl to cool. Cover with cling film to prevent a skin forming.
4.
Blitz the strawberries lightly in a processor lightly, leaving a few chunky pieces to add texture to the ice cream. Lightly combine the cooled custard, strawberry puree and prosecco before adding to a pre-chilled ice cream maker. Churn until thick before transferring to a freezer-proof container and freeze until required.
5.
Leave to stand at room temperature for 10 mins prior to serving. Best consumed within a few weeks of making (but we guess it won't hang around that long once you've tasted it!)

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