Sugarfree (low cal) Strawberry Ice-Cream
by Tarla Dalal
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Relish this delicious ice-cream when fresh strawberries are in season. This rich, creamy, ice-cream is made with reduced milk, thickened with cornflour and sweetened with a sugar substitute. You will need to add less sugar substitute if the fruit you use is ripe and sweet. Taste the ice-cream mixture after you add and mix each sachet to ascertain how much you need to add.
- Mix the cornflour and milk powder in ½ cup of cold milk and keep aside.
- Bring the remaining milk to a boil in a non-stick pan and add the cornflour mixture.
- Stir continuously and simmer over a slow flame till it coats the back of a spoon.
- Cool completely. Add the sugar substitute and the strawberries and pour into a shallow container.
- Cover and freeze till firm.
- Liquidise in a blender till it is slushy and pour back into the shallow container. Cover and freeze till the ice-cream is firm.
- Scoop and serve.
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