Strawberry Ice Cream
- 1 pint Fresh Strawberries (thickly sliced)
- ¼ - ⅓ C. Coconut Crystals
- 2 T. Lemon Juice
- 1½ C. Whole Milk
- 2 T. Tapioca Starch
- 4 T. Yogurt Cheese or Greek Yogurt
- ⅛ t. Salt
- 1½ C. Heavy Cream
- ¾ C. Coconut Crystals
- 2 T. Coconut Nectar
- Preheat oven to 375-degrees. Blend strawberries and sugar. Place on cookie sheet and roast for 7-10 minutes or soft.
- Once cooled, add strawberries and lemon juice to blender and blend until smooth. Chill for 1 hour.
- Mix 2 T. of milk with tapioca starch.
- In a medium sized bowl blend the yogurt cheese and salt together. Whisk in the milk and tapioca starch mixture. Blend until smooth.
- Add in the heavy cream, milk, coconut sugar, and coconut nectar. Whisk until smooth.
- Blend in ¾ C. of the strawberry mixture. When completely blended into milk mixture pour into frozen ice cream maker canister.
- Follow your ice cream maker's instructions and churn until rich and creamy.
- Remove ice cream from canister and press it down with plastic wrap. Cover and put into freezer for 1-2 hours in order for it to ripen.
- Top with remaining strawberry slurry.
Adapted from Jeni's Splendid Ice Creams at Home
Recipe by The Seasoned Homemaker at https://www.seasonedhomemaker.com/strawberry-ice-cream/
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