Bake-a-Byte: Sugar free Raspberry and blueberry ice cream

Since my grandmother is diabetic, I thought I would make some ice cream for her (apparently the ones in the shop are a little boring).

I use a fairly standard ice cream recipe, just replacing the sugar with artificial sweetener. I have to say, the results aren't bad. Artificial sweetener (at least the one I used, which is aspartame) don't really match proper sugar in terms of flavor, but that said, it isn't too far off when used for something like this.

The reason it turned out to be raspberry and blueberry flavored is simply that I had about half as much of each as I would have needed to make either raspberry or blueberry ice cream. Also, it is a very good combination.

Sugar free raspberry and blueberry ice cream

Ingredients
125g raspberries
125g blueberries
2 tsp lemon juice
4 egg yolks
200 ml milk
100 ml + 100 ml whipping cream
1/2 a vanilla pod
90 ml + 75 ml artificial sweetener (in a concentration that matches sugar by volume)

Ingredients

Cut through the vanilla pod and take out the seeds. Place the seeds, pod, milk and 100 ml of the cream into a pot and bring it to the boil while stirring. Take it of the plate as soon as it starts to boil and let it infuse for about 20 minutes.

Remove the vanilla pod from the mix. Whisk the egg yolks and the 90 ml of sweetener until mixed through, then pour the vanilla milk/cream over it while whisking. Pour the mixture back into the pot and heat again, while stirring constantly, until the foam on to disappears and it starts to thicken. Take the custard of the heat and allow to cool.

Put the raspberries, blueberries and lemon juice into another pot. Bring it to the boil, mash up the berries, and let it cook for about 2 minutes. Remove from the heat and strain, through a fine-mesh sieve, into a bowl. Whisk in the 75 ml of sweetener.

To the custard, add the other 100 ml of cream and the raspberry/blueberry coulis, and mix.

Churn in an ice cream machine and enjoy!