Light Strawberry Ice Cream

A good light strawberry ice cream

Light Strawberry Ice Cream

Photo by

  • Prep Time


  • Total Time


  • Servings



  • cups 2% reduced-fat milk

  • ½

    cup splenda

  • 6

    egg yolks

  • 2

    cups fresh strawberries, pureed

  • 1

    teaspoon vanilla extract


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.


Facebook Conversations