This strawberry ice cream has an old-fashioned pale pink color with delicious chunks of whole fruit inside. Using light cream and milk in place of heavy cream reduces the fat and calories without compromising the taste.
Recipe information
Yield
makes 1 1/2 quarts
Ingredients
2 cups ripe strawberries, sliced
3/4 cup light agave nectar
1 cup whole milk
1/4 teaspoon sea salt
1 1/2 cups light cream
1 tablespoon vanilla extract
1 teaspoon xanthan gum
Preparation
In a food processor, combine 1 cup of the strawberries with the agave nectar, milk, salt, cream, vanilla extract, and xanthan gum. Blend until smooth, approximately 1 to 2 minutes. Add the remaining 1 cup strawberries and pulse 5 to 6 times, leaving some larger pieces of strawberries. Refrigerate for several hours or overnight until ready to freeze. Pour into the ice cream maker and follow the manufacturer’s instructions for freezing.
Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.
