Not necessarily. I have made wonderful preserves with no sugar. It depends on the quality and sweetness of the fruit. Did you use a dairy base?
27 Jul 19 by member: Erquiaga
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Erquiaga Yes, fresh cream and egg yolks.
27 Jul 19 by member: Diddlee
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Erquiaga Was just thinking that the strawberries probably would work better if being dehydrated before adding them to the base. All the water from them could be why it turned to a slurry.
27 Jul 19 by member: Diddlee
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And you made a custard, first? If you cook some of the berries down, then add fresh pieces (tiny) after running the base with cooked berries through your ice cream maker or simply freezing for several hours, it may work for you.
27 Jul 19 by member: Erquiaga
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I used to make homemade ice cream all the time. Don't liquid your strawberries, mash them with a potato masher, then fold them into your prepared custard, about one cup mashed fruit to a gallon of custard. This works with most fruits. Good luck!
27 Jul 19 by member: shirfleur 1
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Erquiaga & gz9gjg. Thank you for great guidance. Will try that next time. Looking for ways to enjoy low Fructose treats occasionally. Well functioning appetite 8s how I wish to keep a stable body weight.
27 Jul 19 by member: Diddlee
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Shirfleur 1 That sound almost too easy. Love it. Thank you. Excited.
27 Jul 19 by member: Diddlee
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Try this: Cut up about 20 ounces strawberries, place in saucepan with 5 ounces sugar or 8 ounces Allulose, and 2.5 tablespoons of vodka or cherry liqueur. Simmer 15 minutes, then cool 15 minutes. Transfer to a blender and add 0.5 c almond milk, 1 cup heavy cream, 0.75 of coconut cream (the thick kind from a can), and 0.5 tsp salt. Blend until completely smooth. When smooth, keep the blender running and sprinkle in 1 tsp Guar Gum powder, blend about 30 seconds. Cover and chill the liquid overnight before churning.
27 Jul 19 by member: gz9gjg
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You can also make a compote to stir into ice cream right after churning it: In a saucepan, 10 oz cut up strawberries, 1.75 oz sugar or 2.5 oz Allulose. Heat until the strawberries release juice and start to break down. Add 1 tbsp Lemon juice, I tbsp water, stir well. Sprinkle 0.5 tsp Guar Gum over the surface and stir in rapidly. Keep heating until the mixture thickens. Remove from heat, add 2 tbsp Vodka or cherry liqueur, stir well. Allow to cool fully, then refrigerate overnight before mixing into your freshly churned ice cream.
27 Jul 19 by member: gz9gjg
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27 Jul 19 by member: Nancilaw
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You already got some suggestions but I will through mine in. I make a lot of ice cream and there are hundreds of great LOWER cal/carb recipes out there. Everyone I know is diabetic so I try not to sabotage their WOE when they come to my house. I use SWERVE products for deserts. About a week ago I posted one here on FS for someone else that was a coffee ice cream. Don’t forget to consider sugar free strawberry and others jams and jellies as toppings or to flavor your ice creams. When I bake I also sub out half of the sugar for SWERVE. nobody ever notices, not even my BF.
27 Jul 19 by member: Kenna Morton
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Hi Kenna, try Allulose - it gives better texture than erythritol. Zero glycemic, 10% of the calories of sugar, no "cooling" effect.
27 Jul 19 by member: gz9gjg
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Gz9gig— thanks for the allulose suggestion. I will give that a try.
27 Jul 19 by member: Kenna Morton
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