Sensationally Sugar Free: Delicious sugar-free recipes for healthier eating every day by Susanna Booth

Author:Susanna Booth [Booth, Susanna]
Language: eng
Format: azw3, pdf
Publisher: Octopus
Published: 2016-01-06T16:00:00+00:00

Place the grated lime rind and juice, stevia powder and agar powder in a saucepan and heat gently until the stevia and agar have almost dissolved. Pour in the cream and bring to the boil, then remove the pan from the heat.

Cut the papayas in half and scoop out the seeds with a spoon, then remove the skin with a vegetable peeler. Place the flesh in a blender and blend until smooth. Stir the papaya purée into the hot cream. Leave the mixture to cool completely.

Pour the cooled mixture into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, freeze the mixture in the bowl, then over the course of 2 hours, bring it out of the freezer every 30 minutes and blend it well in a food processor each time.

Transfer the ice cream to a 750ml (1¼-pint) strong plastic tub with a lid and store in the freezer. Try to eat the ice cream as soon as possible, as it will gradually become more and more icy. For best results, leave the ice cream to defrost for about 15 minutes before serving.

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