A few months ago I decided to cut out sugar. And flour. And gluten. And basically all carbs, really. It has worked like a charm for helping me lose weight; it’s like my body is just resetting itself without much thought from me. I mean, I have to think about what I choose to eat or not eat, but there’s no counting, no measuring, and no tracking, and it’s wildly empowering. I’ve done WW in the past and still love the program, but sometimes a girl has just gotta live life for a bit. I choose to live it with bacon. Covered in mayo. Wrapped in lettuce… Mmmm…
Ok! Anyway! This post is about strawberries. They tend to be one of the lowest carb fruits out there, and they are in season, so I picked up some pints at the farmers market. My mission was to make ice cream without sugar, but still use the cream and the eggs to get a good texture.
The results? Meeeeeeeeeeehhhhhhh. A lot of work. And the ice cream turned rock hard. Apparently sugar works as an antifreeze and helps give ice cream its texture. However, vodka can do the same. Next time I’ll put a shot of strawberry vodka in the ice cream base and hope that helps it stay scoopable.
But for your voyueristic pleasure, here are some pics of my ice cream journey:
All in all it was fun to experiment and I do plan on trying it again but definitely with the vodka! I also want to make strawberry flavored vodka from fresh strawberries. I read you can use cheap vodka to do that, so a half gallon of HRD here I come!!
Peace be with you!