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Light Strawberry Ice Cream


A good light strawberry ice cream

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  • 3 1/2 cups 2% reduced-fat milk
  • 1/2 cup splenda
  • 6 egg yolks
  • 2 cups fresh strawberries, pureed
  • 1 teaspoon vanilla extract



Step 1

1. Heat milk in a heavy saucepan over medium heat to 180° or until tiny bubbles form around edge (do not boil).

2. Combine sugar and egg yolks in a bowl. Beat with a mixer at high speed until thick and pale. Gradually add half of hot milk to the egg yolk mixture, stirring constantly. Return milk mixture to pan. Cook over medium-low heat 6 minutes or until a thermometer registers 160°, stirring constantly. Remove from heat. Place pan in a large ice-filled bowl; cool completely, stirring occasionally.

3. Stir in pureed strawberries and vanilla. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

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