Recipe for Low-Sugar Strawberry and Peach Ice Creams When in Season

Our ice cream recipes are all organic and contain about one-third of the amount of sugar of commercial ice creams sold in the stores. There is no high fructose corn syrup, corn solids, MSG, Maltodextrin, salt nor any other addictive and fattening chemicals.

Because the recipes contain only organic ingredients, there will be no pesticide residue, bovine growth hormone residue, no antibiotic residue and no bacterial residue caused by the toxins and bacterias used to gene split genetically modified strawberries. The industry inserts genes from a fish into strawberries to genetically modify them. They should label their products as Salmon-Strawberry, Tuna-Vanilla or some other variation of FrankenFood to be forthright and honest with consumers.

According to data collected by the USDA, conventionally-grown strawberries now contain the residue of as many as 54 different pesticides, 8 known or probable carcinogens, 24 suspected hormone disruptors, 11 neurotoxins and 12 developmental or reproductive toxicants. A laundry list of commercial chemicals that can inflame your organs, tissues and muscles leading inflammation, weight gain, obesity, food addiction, illness and disease.

Because of the porous nature of their skins, strawberries absorb more herbicides and pesticides than any other fruit. In 2007, strawberry farmers used 1.2 million kilograms of methyl bromide along with even greater amounts of Roundup pesticide.

The Environmental Working Group ranks strawberries as one of the three worst fruits and vegetables with regard to pesticide contamination. Peaches and celery are the other two.

Using organic strawberries also avoids the use of synthetic esters to create flavors. For example, a Burger King strawberry milk shake contains approximately 50 synthetic ester-ingredients required to create the simple flavor of strawberry. Logic dictates that a handful of fresh organic strawberries would be more effective in improving the taste and far healthier than using 50 synthetic chemicals.

Commercial ice cream contains high levels of high fructose corn syrup as a substitute sweetener to avoid listing sugar on the label. As a result, the amount of sugar in commercial ice cream is three times the amount specified on the ingredient’s label on the package. This recipe contains between one-third the amount of sugar found in commercial recipes. It is exactly the recipe my mother made in her restaurants and for our family at home.

Low-Sugar Fresh Strawberry Ice Cream:

2 cups ripe organic strawberries
2 tablespoons of fresh lemon juice
2½ cups of pre-prepared ice cream custard base (recipe below)
Only add the lemon juice if the peaches are tart. The sweeter the peaches, the less you need lemon juice to adjust the acidic base.

This ice cream tastes best if made during strawberry season – late April through October. At other times of the year, the ice cream lacks flavor because the strawberries come from either Mexico or hot houses – neither of which are very tasty.

Low-Sugar Fresh Peach Ice Cream:

The ingredients are:

2 cups ripe organic peaches
2 tablespoons of fresh lemon juice
2½ cups of pre-prepared ice cream custard base (recipe below)
Only add the lemon juice if the peaches are tart. The sweeter the peaches, the less you need lemon juice to adjust the acidic base.

Remember garbage in, garbage out. Your peach ice cream will taste no better than the quality of your peaches. We suggest that you only make this ice cream when peaches are in season. We have tried making it out of season and the taste just isn’t worth the time.

Pick them carefully and remove stem and any portion that is not ripe. Peel the peaches carefully removing all skin.

Take 2 cups of cleaned, peeled and sliced peaches and pour into blender. Pour some of the pre-prepared ice cream custard base into the blender to make the peaches puree without lumps. Once the peaches are pureed, pour them into the custard base and pour the finished mix into an ice cream machine. Hopefully, you will get at least 1 ½ cups of liquified peaches when you are done.

It usually take between 35 and 40 minutes for the ice cream to chill in a machine based upon the temperature of the mix when added. If the custard base is still warm at the time of mixing, then it adds to the chilling time.

Remove ice cream from ice cream maker when it is too thick to continue mixing and put into freezer until solid enough to serve.

Custard Ice Cream Base. Custard ice Cream base is the primary ingredient in all of your fruit based ice creams as well as French vanilla and chocolate. Mastering the technique of ice cream base is the single most important part of making your own ice creams. In the end, the quality of your base will determine whether your ice cream is smooth or grainy.

The ingredients are:

3 cups (1½ pints) of organic whipping cream (often called heavy cream)
3 ounces of Turbanado sugar
4 organic egg yolks

Crack 4 eggs and carefully separate the yokes in a small bowl and whisk. The simplest way to separate eggs is to crack the egg in a complete circle around its center and remove the top portion of the shell. Then slowly pour the egg into your other hand opening your fingers, but only slightly, for the egg white to fall through.

Move your hand up and down a few times and gravity will cause the egg white to slip through your fingers. You may be required to use a sharp knife to carefully cut away the remaining tail of the albumen from the yolk. Carefully place the egg yoke in a small bowl and proceed to the next egg. Ashley saves the egg whites to make a variety of egg breakfasts eliminating waste and providing a healthy meal.

Pour about six ounces of heavy cream into a pan and warm the pan while whisking the sugar into the heavy cream. Pour in the Turbanado sugar and whisk until sugar is completely dissolved. As soon as the pan is warm enough to dissolve sugar, take it off the flame to avoid the cream reaching boiling point.

Pour about 6 ounces of the cream into a pan and add the egg yolks and whisk them until fully blended. If the heavy cream is too hot then, the eggs will cook and become lumpy. Then add the balance of the heavy cream to the sugar and cream mix to cool it down. When cool, mix the two pans together.

The recipe makes about 1quart of custard ice cream base. It is now ready to use in all of your recipes. It can be stored up to three days but your ice cream will taste better if you use it immediately.

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