Ice cream with fructose
8 servings
360 minutes
Ice cream with fructose is a refined Italian dessert that captivates with its tenderness and deep flavor. Inspired by the traditional gelato recipe but with a lighter composition due to the use of fructose instead of sugar. The creamy texture is achieved by carefully whipping egg yolks with fructose and gradually adding a milk-cream base. The fruit filling – whether raspberries, strawberries, or peaches – gives the ice cream a bright, refreshing accent. Perfect for summer days or cozy evenings with a cup of coffee. Its sophisticated taste unfolds gradually: first the cream's tenderness, then the light sweetness of fructose, and finally the fresh tartness of berries.
1
Mix milk and cream and bring to a boil (DO NOT BOIL!). If vanilla ice cream is intended – add a vanilla stick or vanillin (1 packet or a knife tip). If not – then not!
- Milk: 1.5 l
- Cream 20%: 0.6 l
- Vanilla pod: 1 piece
2
Whip the egg yolks with fructose at high speed until well combined — continue whipping while preparing the filling.
- Egg yolk: 8 pieces
- Fructose: 0.5 glass
3
While the mixer is working, let's prepare the fruit filling: heat raspberries, 1 tbsp of water, and 1 tbsp of fructose over high heat for 5 minutes and then strain through a sieve. NB: raspberries are not mandatory. You can use peaches, apricots, strawberries, or whatever you like!
- Raspberry: 180 g
- Water: 1 tablespoon
- Fructose: 0.5 glass
4
Reduce the mixer speed and gradually add the milk-cream mixture to the egg mass. Once everything is added, increase the speed to maximum for a few seconds (10 seconds is enough), turn off, transfer the mixture to a pot, and keep it on low heat for 5-7 minutes until thickened, stirring constantly. Turn off the heat and continue stirring for another 5 minutes.
- Milk: 1.5 l
- Cream 20%: 0.6 l
- Egg yolk: 8 pieces
5
Cool it down, transfer to a tall container, and place it in the freezer. Every half hour, take it out and quickly stir (almost whip) with a whisk.
- Raspberry: 180 g
6
Once it starts to set, we add the fruit filling and put it back in the cold. Then we keep circling around the freezer for several hours, taking it out every half hour to stir — until it's ready and perfectly set.
- Raspberry: 180 g