Sugarfree Homemade Ice Cream - Fruit Flavours
Homemade Ice Cream is such a joy! It is easy to make and yet tastes soooo good, while also being fresh and natural. You decide what goes into it. This means you can get creative with ingredients and come up with some original flavours (or copy some traditional ones!)
I have a 1.5L ice cream churner that I picked up at Victoria's Basement one time they were on sale. You can make ice cream without one, but the mouthfeel will be icier and this effects the taste. We find that this quantity is great for our family. It is fun to cycle through some different flavours before you get sick of the current one. If you have the freezer space, you could always have a few flavours ready to go.
Orange and Cardamom Ice Cream Recipe
- 2 cups milk
- 1 1/4 cups dextrose
- pinch of salt
- 4 egg yolks
- 1 teaspoon vanilla paste
- Rind of half an orange
- 2 cardamom pods, bruised
- 300mL thickened cream
Combine the milk and dextrose in a saucepan. Whisk in the egg yolks and vanilla paste. Stir over medium heat until the mixture thickens slightly, but don't let it boil or you will curdle the eggs.
Add the orange rind and cardamom pods. Chill in the fridge for 2 hours or overnight. Strain the resultant custard to remove the rind and pods.
Stir in the cream. Pour the mixture into your icecream churner and churn for about 20 minutes, or follow the instructions on your machine.
The ice cream will be like soft-serve after churning. Spoon it into a container and freeze for 24 hours for a normal ice cream firmness. This one tastes fantastic with chocolate pudding!
My Rum-and-raisin homemade ice cream flavour took a few trys to make something really good. Most of the sugar-based recipes out there ask you to use golden syrup and brown sugar for a caramel based ice cream. I found these sugars made the ice cream rock hard, and didn't really get the flavour right anyway.
I was chatting to the guys at The Country Brewer, my dextrose supplier, the last time I ran out of dextrose. They suggested just putting rum flavouring or essence into the custard and adding the raisins last just before it finishes churning. Great idea, guys! It tastes much better.
You can also try soaking the raisins in dark rum, about 1/2 cup should do it, same as for the Rum and Raisin Muffins. You still need to add the raisins into the churned ice cream only a few minutes before the homemade icecream is finished.
Rum and Raisin Ice Cream Recipe
- 2 cups milk
- 1 cup dextrose
- pinch of salt
- 4 egg yolks
- 2 teaspoons rum essence/flavouring
- 300mL thickened cream
- 1/2 cup raisins
Combine the milk and dextrose in a saucepan. Whisk in the egg yolks and rum flavouring. Stir over medium heat until the mixture thickens slightly, but don't let it boil or you will curdle the eggs.
Chill in the fridge for 2 hours or overnight.
Stir in the cream. Pour the mixture into your icecream churner and churn for about 15 minutes, or follow the instructions on your machine. Add the raisins into the mixture for the last five minutes of churning.
The ice cream will be like soft-serve after churning. Spoon it into a container and freeze for 24 hours for a normal ice cream firmness.
Strawberry Ice Cream Recipe
- 2 cups milk
- 1 1/4 cups dextrose
- pinch of salt
- 4 egg yolks
- 1/2 teaspoon strawberry flavouring/essence
- 300mL thickened cream
Combine the milk and dextrose in a saucepan. Whisk in the egg yolks. Stir over medium heat until the mixture thickens slightly, but don't let it boil or you will curdle the eggs. Add the strawberry flavouring.
Chill in the fridge for 2 hours or overnight.
Stir in the cream. Pour the mixture into your icecream churner and churn for about 20 minutes, or follow the instructions on your machine.
The ice cream will be like soft-serve after churning. Spoon it into a container and freeze for 24 hours for a normal ice cream firmness.
Other Homemade Ice Cream Flavours
A great way to use your fresh or frozen berries to make great sugar free sorbet - this is dairy free and gluten free too.
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